无磷保水剂对预调理冷冻虾仁持水品质的影响  

Effect of phosphorus-free water retaining agent on quality of water retention of pre-conditioning frozen shrimp

作　　者：李凤舞[1] 许学勤[1] 单继航[1] 

机构地区：[1]江南大学食品学院,江苏无锡214122

出　　处：《食品工业科技》2011年第6期342-345,共4页Science and Technology of Food Industry

摘　　要：为了取代传统含磷保水剂在水产制品中的应用,实验考察了无磷保水剂:食盐和碳酸氢钠对预调理冷冻虾仁持水品质的影响。通过复配实验,确定了食盐和碳酸氢钠的最佳配比,即食盐和碳酸氢钠的浓度分别为4.5%和1%。经过该保水剂处理后,虾仁的解冻失重率可降低至1.43%,加热失重率为28.84%,净增重率为16.23%。虾仁质构也得到明显改善,防止了虾仁在熟制过程中的变硬、肉质变粗糙等问题。In order to replace the traditional water-retaining agent containing phosphorus in the application of aquatic products,the effects of water retention quality of phosphorus-free water retaining agent of salt and sodium bicarbonate on the pre-conditioning chilled shrimp were investigated.By compounding experiments to determine the optimum ratio of salt and sodium bicarbonate,namely,the concentration of salt and sodium bicarbonate were 4.5% and 1%.After the treatment of the water retaining agent,the weight loss of shrimps thawing and heating can be reduced to 1.43% and 28.84%,and the net weight gain rate can reach 16.23%.Shrimp have also been significant improved in texture after the treatment of phosphorus-free water retaining agent,and prevented the process of hardening and roughening of shrimps when in the heating process.

关 键 词：无磷保水剂 预调理 冷冻虾仁 品质 

分 类 号：TS202.3[轻工技术与工程—食品科学]