超高压处理对虾滑预制菜品质特性的影响

Effect of Ultra-high Pressure on the Quality Properties of Shrimp Slips Prepared Dishes

为探究超高压(ultra-high pressure,UHP)处理对虾滑品质特性的影响,以对虾虾滑为研究对象,考察了不同压力(200~400 MPa)和保压时间(5~20 min)对虾滑色泽、持水性、蒸煮得率、凝胶强度、质构特性和感官特性的影响。结果表明:不同压力和保压时间对虾滑的亮度值(L*)和白度值(W)影响不大,而红度值(a*)均较对照组显著降低,黄度值(b*)均增大。不同压力和保压时间对虾滑的持水性和蒸煮得率影响不同,但均在200 MPa下保压10 min时达到最大值,分别为84.17%和92.80%。与对照组相比,在不同压力和保压时间下,虾滑的凝胶强度、硬度、咀嚼性和弹性均降低,而内聚性无显著变化。感官评价结果表明超高压处理对虾滑的感官特性无负面影响,且在200 MPa下保压10 min的虾滑总体可接受性最接近对照组。因此,对虾滑进行200 MPa超高压处理10 min,可有效改善虾滑产品的蒸煮得率和质构特性。该结果为超高压技术在虾滑制品的开发中提供理论依据。

To explore the effects of ultra-high pressure treatment(UHP)on the quality properties of shrimp slides,the color,water holding capacity,cooking yield,gel strength,texture properties and sensory characteristics of shrimp slides were investigated when treated by different pressure(200~400 MPa)and holding time(5~20 min).The results illustrated that the brightness(L*)and whiteness(W)of shrimp slides were not significantly affected by the different pressures and holding times,whereas the redness(a*)decreased significantly and the yellowness(b*)increased compared to the control group.Meanwhile,the water holding capacity and cooking yield of shrimp slides were affected by the different pressures and holding times,and the maximum values of both properties reached to 84.17%and 92.80%when treated for 10 min under 200 MPa pressure,respectively.Compared to the control group,the gel strength,hardness,chewiness,and springiness of the shrimp slides decreased when pressure and holding time increased,while the cohesiveness did not change significantly.The results of sensory evaluation showed that the UHP treatment had no negative impact on the sensory properties of shrimp slides,and the overall acceptability of shrimp slides held at 200 MPa for 10 min was closest to that of the control group.Therefore,the cooking yield and texture characteristics of shrimp slips products could be improved upon UHP treatment at 200 MPa for 10 min.It is expected that this study will provide a theoretical basis for the development of shrimp slippery products.