即食南美白对虾贮藏过程中水分状态的变化研究  

Study on Moisture Status Change of Ready-to-eat Shrimp During Storage

作　　者：崔宏博[1] 薛勇[1] 宿玮[1] 李兆杰[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：《中国食品学报》2012年第6期198-203,共6页Journal of Chinese Institute Of Food Science and Technology

摘　　要：研究即食南美白对虾虾仁贮藏过程中水分状态的变化情况,为寻找贮藏过程中虾仁质构变化的原因及改善其质构品质提供理论依据。TPA测定结果显示,贮藏过程中虾仁质构品质劣变明显;差示扫描量热仪(DSC)及低场核磁共振(LF-NMR)扫描结果显示,结合水含量下降,弛豫时间为10～100ms的中间水的比例下降,说明贮藏过程中发生结合水和中间水向自由水迁移。这与蛋白质结构降解所致蛋白水体系被破坏有关,揭示了贮藏过程中即食虾仁品质变化的主要原因是蛋白降解和水分状态发生变化。In order to probe reason of texture deterioration and improve texture quality, moisture status change of ready-to-eat shrimps during storage were studied. Results of TPA indicated that texture of shrimps deteriorated obviously during storage. Moisture status change was analyzed by means of DSC and LF -NMR. Results showed that contents of bound and intermediate water decreased in the late of storage. It is thus clear that there was a transformation from inter- mediate and bound water to free water during the storage. Main reason is the destruction of protein-water system due to protein degradation. Protein degradation and moisture stasus change lead to quality deterioration of ready-to-eat shrimps during storage. It provides theoretical basis for improving storage quality of ready-to-eat shrimps.

关 键 词：南美白对虾 即食虾仁 水分状态 质构 DSC 低场核磁共振 

分 类 号：S984.2[农业科学—捕捞与储运]