南美白对虾虾仁的保水性能研究  

Research on Water Retention Properties of the P. vannamei Shrimp

作　　者：吴奇子[1] 王奋芬[1] 陈红安 方旭波[1,3] 陈小娥[1] 孙海燕[1] 

机构地区：[1]浙江海洋学院食品与药学学院,舟山316004 [2]舟山海之格水产品有限公司,舟山316100 [3]浙江省水产品加工技术研究联合重点实验室,舟山316004

出　　处：《食品工业》2013年第10期28-32,共5页The Food Industry

基　　金：舟山市科技局重点海洋类项目(2012C23037);新苗人才计划(2012R411016)资助

摘　　要：通过模拟油炸水产裹涂食品的生产工艺,研究了不同保水剂和保水时间对南美白对虾虾仁保水性能的影响,在单因素试验的基础上,采用正交试验法确定了最佳的优化组合为:氯化钠盐溶液浓度3.5%、多聚磷酸钠盐浓度2.0%、浸渍时间4 h。在此条件下,虾仁的保水性能最好,测得的浸渍增重率为16.9%,解冻失重率可降低至1.8%,油炸失重率控制在16.5%。Through simulation fried aquatic wrapped coating the food production process, research the different aquasorb and water retention time water retention properties of E vannamei shrimp, on the basis of the single factor experiment and orthogonal experiment method to determine the best optimized combination： the concentration of salt solution of sodium chloride, 3.5% sodium polyphosphate, sodium salt concentration of 2.0%, the immersion time was 4 h. Under these conditions, the shrimp, the water retention properties of the best dipping measured weight gain was 16.9%, thaw weight loss rate can be reduced to 1.8%. and the fried weightlessness rate was controlled at 16.5%.

关 键 词：南美白对虾虾仁 保水性 保水剂 正交试验 

分 类 号：TS254.4[轻工技术与工程—水产品加工及贮藏工程]