不同处理方式对虾蛄脱壳效率及肌肉品质的影响

Effect of Different Treatments on the Shelling Efficiency and Muscle Quality of Oratosquilla oratoria

为研究超高压、热烫、冻藏3种不同的前处理方式对虾蛄脱壳效率及肌肉品质的影响,通过对脱壳时间、虾蛄仁得率、汁液流失率、虾蛄仁质构、色泽和肌原纤维蛋白含量等进行分析,以确定合适的虾蛄脱壳前处理方式。结果表明,与热烫、冻藏处理相比,超高压前处理能较好的缩减虾蛄脱壳时间,降低汁液流失率,提高虾蛄仁得率及其完整性,同时超高压处理能较好的提升虾蛄仁的硬度、弹性、咀嚼性和黏聚性。当压强为350 MPa、保压时间为8 min时,超高压处理对虾蛄脱壳效率及肌肉质构的提升效果最好;超高压处理后虾蛄仁pH值和水分含量略有增加,而其肌原纤维蛋白含量有不同程度的下降。综合考虑,350 MPa保压8 min的超高压前处理,能在提高虾蛄脱壳效率的同时较好的保持其肌肉品质。本研究结果为辅助虾蛄高效脱壳及超高压技术在水产品加工中的应用提供了依据。

To obtain an appropriate shelling method for Oratosquilla oratoria,the effects of three pre-treatment methods on the shelling efficiency and muscle quality of Oratosquilla oratoria were studied.The shelling time,shrimp meat yeild,drip loss rate,texture,color and the relative content of myofibrillar protein were analyzed after ultra-high pressure(UHP),blanching and frozen storage pre-treatments.Compared with blanching and frozen storage,UHP pretreatment was the most appropriate shelling method for O.oratoria,which could reduce the shelling time and drip loss rate,increase the shrimp meat yield and its integrity,as well as improve the texture quality of hardness,elasticity,chewiness and cohesiveness.When the pressure was 350 MPa and the duration time was 8 min,the shelling efficiency and muscle quality of O.oratoria were improved the most.After high pressure treatment,the pH value and water content of O.oratoria meat slightly increased while the content of myofibrillar protein decreased in some extent.To summarize,the processing condition of UHP with 350 MPa and 8 min can improve the shelling efficiency and maintain its good muscle quality of O.oratoria.The results provide a theoretical basis for the efficient shelling of O.oratoria and the application of UHP technology in the processing of aquatic products.