脊尾白虾虾糜的制备及其抗冷冻变性工艺  

Technology of shrimp surimi preparation from Exopalaemon carinicauda and its anti-freeze denaturation

作　　者：曹文红[1] 赵子科[1] 田申[1] 陈良[1] 

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

出　　处：《食品与发酵工业》2015年第2期46-52,共7页Food and Fermentation Industries

基　　金：广东省科技计划(2012B020312005)

摘　　要：以脊尾白虾为原料,研究虾糜漂洗工艺及其抗冷冻变性工艺。以凝胶强度和弹性为指标,探索不同漂洗条件对虾糜凝胶性能的影响,以凝胶强度和弹性的加权平均值为指标进行正交试验得出虾糜最佳的漂洗工艺为:漂洗时间7 min,料水比1∶9(g∶m L),漂洗液Ca Cl2浓度0.7%。为研究冻藏对虾糜品质的影响,以海藻糖、乳酸钠、山梨糖醇、蔗糖等为抗冻剂,比较了添加不同抗冻剂时8周冻藏期间内虾糜的盐溶蛋白含量、Ca2+-ATPase、总巯基含量、凝胶强度、p H值的变化规律。结果显示:不同抗冻剂均能较好地抑制脊尾白虾虾糜蛋白质的冷冻变性,海藻糖的抗冻效果优于另外两种抗冻剂。研究表明通过恰当的漂洗工艺及添加抗冷冻变性剂,脊尾白虾虾糜能在一定时期内保持较好的品质。This paper studied the rinsing technology and anti-freeze denaturation technology of shrimp surimi made from Exopalaemon carinicauda. The effect of different rinsing conditions on gel strength and elasticity of the minced shrimp were determined and estimated. With the weighted value of the gel strength and elasticity as the indexes, the rinsing process technology was optimized with an orthogonal trial. The optimal conditions were： rinsing time 7 min, shrimp meat： water ratio 1： 9, CaCl2 concentration 0. 7%. In order to understand the influence of frozen stor- age on the quality of the rinsed shrimp meat, trehalose, sodium lactate, sorbitol and sucrose were used as cryopro- tectants, salt-soluble protein content, Ca^2＋-ATPase activity, total sulfhydryl content, gel strength and pH of the rinsed shrimp meat were determined and compared during a storage of 8 weeks. The results indicated that all cryoprotectants showed good anti-freeze denaturation activity on rinsed shrimp meat as compared to the control samples. The trehalose added samples had better anti-frozen effect than other cryoprotectants added samples. The results of this research show that shrimp surimi of Exopalaemon carinicauda can remain better qualities after a relatively long time storage.

关 键 词：脊尾白虾 虾糜 漂洗 抗冻剂 凝胶弹性 

分 类 号：TS254.4[轻工技术与工程—水产品加工及贮藏工程]