摘要
以500 MPa保压5,10,20 min的南美白对虾为对象,研究其在-18℃贮藏过程中理化指标、水分含量、水分分布及存在状态和组织结构的变化。结果表明,贮藏期结束时,各组对虾理化指标(pH值和TVB-N值)均未超标;未经超高压处理的对虾头胸部出现黑变现象,超高压处理改善了对虾的外观和色泽;保压5 min和10min组对虾的硬度、弹性和水分状态变化小于保压20 min组,且这两组对虾水分损失更小,肌肉纤维排列较为致密。500 MPa/5 min和500 MPa/10 min的超高压处理条件较为合适,可适当改善对虾色泽、质地及组织结构。
The effect of ultrahigh pressure treatment of 500 Mpa for 5, 10, and 20 min on the physical and chemical indexes, moisture content, water distribution and organization structure of white shrimp Litopenaeus vannamei were investigated during frozen storage at-18 ℃. The results showed that the physical and chemical index were not exceed limits at the end of storage time;the cephalothorax shrimps untreated with ultrahigh pressure blacked during storage, the appearance and color of ultrahigh treated shrimps were improved;the changes of hardness, springiness, and water status of shrimps treated by 500 MPa/5 min and 500 MPa/10 min were less than shrimps treated by 500 MPa/20 min, and the two sets had less water loss and dense muscle fiber arrangement. As a result, ultrahigh pressure treatment by 500 MPa/5 min and 10 min 500 MPa were suitable processing conditions for shrimps for the improving of color, texture, and organization structure.
作者
李秀霞
孙攀
孙协军
蔡路昀
励建荣
Li Xiuxia;Sun Pan;Sun Xiejun;Cai Luyun;Li Jianrong(College of Food Science and Technology,Bohai University,Jinzhou 121013,Liaoning)
出处
《中国食品学报》
EI
CAS
CSCD
北大核心
2019年第1期132-140,共9页
Journal of Chinese Institute Of Food Science and Technology
基金
"十二五"国家科技支撑计划项目(2015BAD17B03)
关键词
超高压
南美白对虾
冻藏
理化指标
品质
ultrahigh pressure treatment
white shrimp(Litopenaeus vannamei)
frozen storage
physicochemical index
quality