摘要
以鲜活南美白对虾为原料,研究蒸制、糟制和干燥条件对糟卤虾仁汁液损失率、质构、盐分含量、蛋白消化率及感官品质的影响。结果表明:糟卤虾仁最优预处理工艺为蒸制时间8min、4℃低温糟制2h、55℃干燥1h,在此条件下,糟卤虾仁的汁液损失率低,硬度、弹性等质构特性适中,盐分含量适宜(3.01%),蛋白消化率较高(88%以上),并保持高含水量(约60%)、较鲜明红色、软硬适中、内外均匀的感官品质。
The pretreatment process of white shrimp was optimized by measuring its quality attributes,including weight loss,texture,salt concentration,protein digestibility and sensory quality. Results showed that steaming for 8min,marinating for 2 h at 4℃ and drying for1 h at 55℃ were the optimal process. Under the precess,the pretreated white shrimp obtained the lowest weight loss,moderate texture values,proper salt concentration（ 3. 01%）,relative high protein digestibility（ over 88%） and high water content（ 60%） as well as favorable quality attributes considering its color,hardness and homogeneity.
出处
《中国食物与营养》
2016年第5期54-58,共5页
Food and Nutrition in China
基金
国家"十二五"863计划课题"新型水产品加工装备开发与新技术研究"(项目编号:2011AA100803)
北京市科技新星计划项目"乙醇温度耦合超高压钝化细菌芽孢的动力学与机制研究"(项目编号:Z121105002512068)
关键词
南美白对虾
糟卤虾仁
蒸制
糟制
干燥
white shrimp
vinasse shrimps
steaming
marinating
drying
