不同冰衣量对冻虾品质的影响

Effects of different ice glaze content on the quality of frozen shrimp

目的分析不同冰衣量对冻虾品质的影响。方法对新鲜全虾和虾仁进行冷冻后包冰衣处理,分为对照组和10%、20%、30%和40%冰衣量组,分析不同组样品在-18℃冻藏后持水力、pH、挥发性盐基氮(total volatile basic nitrogen,TVB-N)、丙二醛(malonaldehyde,MDA)、弹性和硬度的变化情况。结果包冰衣能显著抑制冻全虾和冻虾仁的TVB-N值的增加(P<0.05),对持水力、pH、MDA、弹性和硬度没有显著影响作用。不同冰衣量对冻全虾和冻虾仁的持水力、pH、TVB-N、MDA、弹性和硬度的影响作用无显著性差异。结论冰衣量对对虾品质的影响无显著性差异,建议冷冻产品不要过度包冰,能够达到保护产品品质目的即可。

Objective To analyze the effects of different ice glaze content on the quality of frozen shrimps. Methods The fresh whole shrimps and shelled shrimps were fozen and ice glazed, which were divided into control group, 10% ice glaze content group, 20% ice glaze content group, 30% ice glaze content group and 40% ice glaze content group. Water holding capacity, pH, volatile basic nitrogen（TVB-N）, malonaldehyde（MDA）, springiness and hardness of different groups of samples were analyzed after storage at-18 ℃. Results Ice glazing significantly inhibited the increase of TVB-N values of frozen whole shrimp and frozen shrimp（P〈0.05）, while it had no significant effects on water holding capacity, p H, malonaldehyde（MDA）, springiness and hardness. There was no significant difference in the effects of different amounts of ice coating on water holding capacity, pH, TVB-N, MDA, springiness and hardness of frozen whole shrimp and frozen shrimp. Conclusion There is no significant difference in the effect of the amount of ice glaze on the quality of shrimp. It is suggested that frozen products should not be over iced, which can achieve the purpose of protecting the product quality.