冻藏温度对罗氏沼虾冻藏品质的影响

Effects of different frozen temperatures on the quality of freshwater prawn(Macrobrachium rosenbergii)

以解冻汁液流失、蒸煮损失、TVB-N、K值、硬度、剪切力和色差为指标,研究不同冻藏温度对速冻罗氏沼虾冻藏品质的影响。试验结果表明:经液氮速冻后的罗氏沼虾,在-50,-18℃2种条件下冻藏,随着冻藏时间的延长,罗氏沼虾的持水能力和质构特性均变差,冻藏20周后,硬度分别下降了55.79%和59.45%。2种冻藏条件下的罗氏沼虾TVB-N和K值均随时间的延长而增加,而-50℃下冻藏的罗氏沼虾TVB-N和K值增加缓慢,说明较低的冻藏温度,有利于罗氏沼虾冻藏品质的保持。

Effects of different frozen temperatures on the quality of freshwater prawn（Macrobrachium rosenbergii）were investigated in this study.The thawing loss,cooking loss,TVB-N,K value,hardness,the shear force and color properties were evaluated.The results showed that after freezing by liquid nitrogen,the water holding capacity and texture properties of freshwater prawn were deteriorated with the extension of storage time.After 20 weeks,the hardness of prawn decreased by 55.79% and 59.45%.The TVB-N value and K value increased with storage time,however,the TVB-N value and K value of prawn frozen at-50 ℃ increased more slowly compared with frozen at-18 ℃.These finding indicated that the lower frozen temperature could maintain the better quality of prawn during storage.