冻藏南美白对虾品质和水分分布的相关性分析
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摘要
分析了水煮后南美白对虾在冻藏期间的色泽、质构、水分含量和水分状态及分布等指标,分析了各指标之间的相关性。试验结果表明:随着冻藏时间的增加,预煮南美对虾的水分含量逐渐降低,亮度L*以及红黄值a*、b*逐渐降低,胶着度、咀嚼度、回复性下降趋势明显;结合水比例P_(21)下降趋势明显,中间水比例P_(22)上升,自由水比例P_(23)有增加趋势,说明冻藏时间对对虾品质和水分迁移有影响,且水分变化和品质指标之间具有显著的相关性。
The color,texture profile analysis(TPA),water content and distribution of Litopenaeus vannamei after boiling in water were studied,and the correlation between indicators was analyzed. The test results show that the moisture of shrimps gradually decreased,and brightness L* and red yellow value a* and b* gradually decreased,and gumminess,chewiness,resilience significantly decreased with the increase of frozen storage time;The proportion of combined water P_(21) decreased obviously,the proportion of intermediate water P_(22) and the content of free water P_(23) increased,respectively,indicating that the frozen storage time has an effect on the quality and water transfer of the shrimps,and there was a significant correlation between change in water content and the other quality indexes of shrimps during the frozen storage period.
The color,texture profile analysis(TPA),water content and distribution of Litopenaeus vannamei after boiling in water were studied,and the correlation between indicators was analyzed. The test results show that the moisture of shrimps gradually decreased,and brightness L* and red yellow value a* and b* gradually decreased,and gumminess,chewiness,resilience significantly decreased with the increase of frozen storage time;The proportion of combined water P_(21) decreased obviously,the proportion of intermediate water P_(22) and the content of free water P_(23) increased,respectively,indicating that the frozen storage time has an effect on the quality and water transfer of the shrimps,and there was a significant correlation between change in water content and the other quality indexes of shrimps during the frozen storage period.
引文
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[3]潘承慧,姚智颉,朱雯雯,等.保鲜剂对冰鲜南美白对虾品质变化的影响研究[J].食品工业,2018,39(4):12-16.
[4]Boonsumrej S,Chaiwanichsiri S,Tantratian S,et al.Effects of freezing and thawing on the quality changes of tiger shrimp(Penaeus monodon)frozen by airblast and cryogenic freezing[J].Journal of Food Engineering,2007,80(1):292-299.
[5]郑瑞生,王则金.不同冻藏条件下鲍鱼质构及感官变化的研究[J].食品科技,2013,38(5):165-171.
[6]孙协军,吴科阳,李秀霞.盐藻多糖对熟制南美白对虾冻藏期间品质变化的影响[J].包装与食品机械,2017,35(1):1-5.
[7]Duun A S,Rustad T.Quality of superchilled vacuum packed Atlantic salmon(Salmo salar)fillets stored at-1.4 and-3.6℃[J].Food Chemistry,2008,106(1):122-131.
[8]王强,张宾,马路凯,等.流化冰保鲜对冰鲜南美白对虾品质的影响[J].现代食品科技,2014,30(10):134-140.
[9]王伟,柴春祥,鲁晓翔,等.色差和质构评定南美白对虾的新鲜度[J].浙江农业学报,2015,27(2):271-277.
[10]胡芬,李小定,熊善柏,等.5种淡水鱼肉的质构特性及与营养成分的相关性分析[J].食品科学,2011,32(11):69-73.
[11]Bailey M E,Fieger E A,Novak A F.Phenol oxidase in shrimp and crab[J].Journal of Food Science,2010,25(5):565-572.
[12]Mart?O,López-Caballero M E,Montero P,et al.Spraying of 4-hexylresorcinol based formulations to prevent enzymatic browning in Norway lobsters(Nephrops norvegicus)during chilled storage[J].Food chemistry,2007,100(1):147-155.
[13]Chouljenko A,Chotiko A,Bonilla F,et al.Effects of vacuum tumbling with chitosan nanoparticles on the quality characteristics of cryogenically frozen shrimp[J].LWT-Food Science and Technology,2017,75:114-123.
[14]Pearce K L,Rosenvold K,Andersen H J,et al.Water distribution and mobility in meat during the conversion of muscle to meat and ageing and the impacts on fresh meat quality attributes-A review[J].Meat Science,2011,89(2):111-124.
[15]夏天兰,刘登勇,徐幸莲,等.低场核磁共振技术在肉与肉制品水分测定及其相关品质特性中的应用[J].食品科学,2011,32(21):253-256.
[16]姜晓文,韩剑众.生鲜肉品持水性的核磁共振研究[J].食品工业科技,2009,30(1):322-325.
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