魔芋葡甘露聚糖改善冷冻虾仁持水品质的条件优化  

Effect of Konjac Glucomannan on Water-holding Capacity of Frozen Shrimps

作　　者：解万翠[1] 曾恩辉[1] 杨锡洪[1] 吉宏武[1] 周浓[1] 连鑫[1] 伍宏伟[1] 

机构地区：[1]广东省水产品加工与安全重点实验室广东普通高等学校水产品深加工重点实验室广东海洋大学食品科技学院,广东湛江524088

出　　处：《食品科学》2013年第11期134-137,共4页Food Science

基　　金：广东省海洋渔业科技推广专项(B11180);国家现代农业产业技术体系建设专项(GARS-47)

摘　　要：研究不同水解率的魔芋葡甘露聚糖(KGM)对冷冻虾仁持水品质的影响。用5种不同的酶制剂分别对魔芋胶进行降解,通过控制酶解时间,制备不同水解率的葡甘露聚糖作为冷冻虾仁的保水剂,以虾仁的持水能力和质构分析(TPA)为指标,确定最佳作用酶及酶解时间。结果表明:经半纤维素酶降解2h制备的葡甘露聚糖,保水效果最好,与空白组相比虾仁硬度和咀嚼度降低。在此条件下,测得虾仁的浸泡质量增加率为9.28%,解冻损失率低至1.88%,蒸煮损失率为17.04%,出品率为82%;魔芋胶水解率为49%。The objective of this study is to explore the effect of konjac glucomannan （KGM） on water-holding quality of frozen shrimps. Five different enzymes were used to hydrolyze konjac for different durations. As a result, KGMs with different molecular weights were obtained to provide water-holding agents for frozen shrimps. The optimal enzyme type and hydrolysis time were found to be hemicellulase and 2 h, respectively, based on water-holding capacity and texture profile analysis （TPA） of frozen shrimps. Under these conditions, the weight gain rate of shrimps during soaking was 9.28%, thawing loss 1.88%, cooking loss 17.04%, and yield of shrimps 82%. Meanwhile, the hydrolysis rate of konjac was 49%.

关 键 词：葡甘露低聚糖 冷冻虾仁 保水性 

分 类 号：TS254.1[轻工技术与工程—水产品加工及贮藏工程]