热处理对南极磷虾品质特性及虾粉得率的影响

The effect of heat treatment on the Antarctic krill quality and yield rate of krill powder

热处理是南极磷虾粉加工的一个重要环节,磷虾在热处理过程的特性变化对最终虾粉的得率和品质有较大的影响。为了研究南极磷虾热处理过程中不同中心温度下虾品质变化规律,采用常压水煮加热方式,设置热处理温度固定为100℃对南极磷虾进行热处理,以热处理损失率、固形物含量、脂肪含量、蛋白质组分含量、虾青素为品质评价指标,分别测定当中心温度在30℃~80℃区间范围、温度梯度5℃时南极磷虾的品质变化情况。结果表明:热处理达到不同中心温度对南极磷虾的品质有较大影响(P<0.05)。随着中心温度的升高,磷虾的热处理损失率和固形物含量先逐渐增加后减少并趋于稳定,脂肪含量不断增加;水溶性蛋白和盐溶性蛋白的含量大致呈随着中心温度的上升而减少,仅在55℃~65℃略微升高后继续缓慢下降;虾青素含量在温度30℃~55℃时随温度升高缓慢下降,55℃之后下降速率加快;虾粉得率随温度升高呈不断下降趋势。综合考虑各项指标,认为南极磷虾常压水煮加热时中心温度应尽量控制在55℃~60℃。

Heating treatment is an important segment in the Antarctic krill powder processing,the changes of krill quality characteristics have great influence on the final field and quality of shrimp after the cooking process. In order to study the rules of Antarctic krill quality changes,with cooking temperature 100 ℃ and using atmospheric water heating,we set cooking loss,solid content,fat content,protein content and yield as the evaluation index to respectively determine the situation of the krill quality when the center temperature range was of 30 ℃-80 ℃ with 5 ℃ as temperature gradient. The results showed that effects of different center temperatures on the Antarctic krill quality was significant. With the core temperature rising,the content of krill cooking loss and solid content gradually increased,then decreased and stabilized. The fat content became increasing more and the content of water-soluble protein and salt-soluble protein reduced sharply. However,when the temperature was 55 ℃-65 ℃,the protein content would rise slightly and continued to slow down. Astaxanthin content slowed down at the temperature 30 ℃-55 ℃,and then fell rapidly after 55 ℃. Shrimp powder rate was on the decline with the increasing temperature. In all,using the Antarctic krill atmospheric water heating,the core temperature should be controlled in 55 ℃-60 ℃ as far as possible.