熟化工艺对脊尾白虾品质的影响

Effect of Different Thermal Process on the Quality of Exopalaemon carinicauda

为了优化脊尾白虾(Exopalaemon carinicauda,E.carinicauda)的熟化工艺,避免不合适的熟化工艺带来的产品品质劣变与能源浪费,探究了85、90、95℃水煮处理和蒸汽蒸制的熟化工艺对脊尾白虾品质的影响。在测定传热曲线的基础上,以菌落总数、多酚氧化酶(polyphenol oxidase,PPO)相对酶活力、蒸煮损失率、持水力、粗蛋白质质量分数、质构特性和色泽为指标,进行综合评价。结果表明:蒸制处理1 min时PPO已基本失活,菌落总数降至可食用标准内;与相同时间下其他处理组相比,该组的蛋白质质量分数更高,弹性、内聚性和咀嚼性更好,色泽更红;但其持水力更低,水分损失更多,如果是虾熟化后继续加工成虾干制品,则干燥前较低的水分质量分数有利于干燥环节的进行。综上,蒸汽蒸制1 min是脊尾白虾的最适熟化工艺。

In order to improve the thermal process of Exopalaemon carinicauda(E.carinicauda)and avoid the degradation of product quality and energy waste caused by inappropriate thermal process,the author investigated the influence of boiling treatment at 85,90,95℃and steam cooking on the quality of E.carinicauda.On the basis of the determination of heat transfer curve,a comprehensive evaluation was conducted using the following indicators:total bacterial count,relative enzyme activity of polyphenol oxidase(PPO),cooking loss rate,water-holding capacity,crude protein mass fraction,texture characteristic and color.The results showed that steam cooking for 1 min can effectively inactivate PPO,reduce the total bacterial count to the edible safety standard.Compared with the other groups under the same time,this group showed higher protein mass fraction,greater elasticity,cohesiveness and chewiness,as well as a more intense red color.However,it exhibited lower water-holding capacity,resulting in greater moisture loss.If the shrimp is further processed into dried shrimp products,the lower moisture mass fraction prior to drying would facilitate the drying process.In conclusion,steam cooking for 1 min is an optimal thermal process for E.carinicauda.