南美白对虾即食虾仁加工工艺和贮藏研究  

Processing Technologies for Ready-to-Eat Litopenaeus vannamei and Changes in Its Properties during Storage

作　　者：崔宏博[1] 薛勇[1] 宿玮[1] 薛长湖[1] 

机构地区：[1]中国海洋大学食品科学与工程学院,山东青岛266003

出　　处：《食品科学》2012年第4期257-261,共5页Food Science

基　　金：国家海洋局海洋公益性行业科研专项(201105029);国际科技合作项目(2010DFA31330)

摘　　要：为了获得贮藏期长的即食南美白对虾制品,对其关键加工工艺进行研究,并对其贮藏过程中质构、蛋白质、游离氨基酸、虾青素含量、TBA值以及微观结构的变化进行测定。经蒸汽蒸制加工,腌渍调味,115℃高压蒸汽灭菌处理的虾仁,40℃条件可贮藏30d以上。贮藏过程中虾仁质构下降明显,其质构变化与蛋白质的降解、肌纤维的结构破坏有关,脂肪的氧化引起虾青素的降解和虾仁色泽的变化。Key processing techniques for producing long lasting ready-to-eat Litopenaeus vannamei products were investigated. In addition, the changes in texture properties, the contents of protein, free amino acids and astaxanthin, TBA, and microstmcture of ready-to-eat Litopenaeus vannamei were measured during storage. The storage life of ready-to-eat Litopenaeus vannamei produced by steaming, curing and high pressure steam sterilization at 115℃ was up to more than 30 days at 40 ℃. The texture of Litopenaeus vannamei deteriorated obviously during storage and the changes were associated with the decomposition of proteins and structural damage of muscle fibers. Moreover, lipid oxidation could cause the decomposition of astaxanthin and changes in the color of Litopenaeus vannamei.

关 键 词：南美白对虾 即食虾仁 质构 蛋白质降解 加工工艺 

分 类 号：TS254.4[轻工技术与工程—水产品加工及贮藏工程]