壳聚糖复合涂膜对冷藏青虾盐煮熟制品质的影响

Effect of Chitosan Composite Coating on the Quality of Frozen Shrimp Salt Cooked Products

以青虾为研究对象,探究壳聚糖复合涂膜冷藏青虾经盐煮加工熟制后肌肉蛋白生化特性和组织结构的变化情况。通过测定蛋白质的持水性、盐溶性、巯基含量、SDS-PAGE及微观结构等指标,从蛋白质变性和降解的角度探究壳聚糖复合涂膜对青虾食用品质的影响。结果表明,与空白组相比,壳聚糖复合涂膜可以有效抑制盐煮熟制青虾的蛋白质变性,维持肌肉组织的完整。试验说明壳聚糖复合涂膜有效保持冷藏青虾熟制后的食用品质,为虾类产品的深加工提供理论支持。

The changes of biochemical characteristics and tissue structure of muscle protein in frozen prawn after chitosan composite coating and salt cooking were studied. The effects of chitosan composite coating on the food quality of shrimp were investigated from the angle of protein denaturation and protein degradation by measuring the water holding capacity, salt solubility, sulfhydryl group content, SDS-PAGE and microstructure of protein. The results showed that compared with blank group, chitosan composite coating. Culd inhibit protein denaturation and maintain muscle tissue integrity. The preservation mechanism of chitosan composite coating on the food quality of refrigerated shrimp after cooked was clarified, and the storage and processing theory of shrimp products was improved.