热处理方式对南美白对虾虾青素含量、氨基酸组成及脂肪酸组成的影响

Effect of heat treatment methods on the astaxanthin content,the amino acid composition and the fatty acid composition of Penaeus Vannamei

热处理是南美白对虾的重要加工手段,本文通过研究蒸制和煮制对南美白对虾含水量、虾青素含量、氨基酸组成及脂肪酸组成的影响,探索不同的热处理方式对南美白对虾营养成分的影响。结果表明:蒸制和煮制均导致南美白对虾含水量降低;蒸制较煮制的南美白对虾具有更高的虾青素含量,蒸制6 min时虾青素含量最高,达58.00μg/g;蒸制和煮制后总氨基酸含量均明显提高(p<0.05),蒸制样品中的苏氨酸、缬氨酸、亮氨酸、异亮氨酸、苯丙氨酸、蛋氨酸等必需氨基酸含量均高于煮制样品;蒸制和煮制后单不饱和脂肪酸含量降低,而多不饱和脂肪酸含量则分别由鲜虾的33.32%增加到煮制样品的35.13%和蒸制样品的35.02%。因此,蒸制是南美白对虾的一种良好的热处理方式。

The heat treatment was an important method processing Penaeus Vannamei. In this study, effects of steaming and boiling on the water content, the astaxanthin content, the fatty acid composition, the amino acid composition of Perueus Vannamei were studied to investigate the impact of different heat processing methods on the nutritional ingredients of Penaeus Vannamei.The results showed that the water content of Penaeus Vannamei decreased for the steaming and the cooking. The astaxanthin content of steaming samples was higher than that of cooking samples, arriving at the highest content, 58.00 p,g/g, after six minutes of heating processing.The total amino acid content obviously increased after steaming and boiling（p 〈 0.05.） and the content of essential amino acids of the steaming samples, threonine, valine, leucine, isoleucine, phenylalanine, methionine was higher than that of the boiling products. Monounsaturated fatty acid contents decreased, while polyunsaturated fatty acid contents increased respectively from 33.32%o of raw material to 35.13%o of boiling samples and 35.02% of steaming samples.Therefore,the steaming was an excellent method processing Penaeus Vannamei.