超高压对虾蛄脱壳及加工性能的影响  

Effect of Ultra-High Pressure Treatment on Shucking and Processing Properties of Squilla

作　　者：贾莹[1] 胡志和[1] 王秀玲[1] 陈少华[1] 刘蓄瑾 夏磊[1] 

机构地区：[1]天津商业大学生物技术与食品科学学院天津市食品生物技术重点实验室,天津300134

出　　处：《食品科学》2015年第23期47-52,共6页Food Science

基　　金：国家自然科学基金面上项目(31271841);天津市高等学校创新团队项目(TD12-5049)

摘　　要：以压力、保压时间为影响因素,以得肉率、脱壳时间和持水性为指标,研究超高压处理虾蛄脱壳的最佳条件,评价不同脱壳条件下所得虾仁的加工性能（汁液流失率、质构和色泽变化）。结果显示：在所选的压力（100~500 MPa）和时间（1~20 min）范围内,当压力为350~400 MPa,保压时间为8 min时,与传统的手工直接去壳相比,脱壳时间缩短55%、得肉率提高26.28%。在该条件下处理后虾仁的持水性为31.82%、汁液流失率为-6.56%、整体色差变化值为12.46、硬度为214.396 g、弹性为0.891、咀嚼性为101.020、黏聚力为0.526。因此,超高压处理虾蛄,能够提高脱壳效率,改善虾肉的加工性能。The optimal shucking conditions of squilla by ultra-high pressure（UHP） treatment were determined by examining the effects of pressure（100-500 MPa） and holding time（1-20 min） on squilla meat yield, shucking time and water holding capacity（WHC）. The drip loss, texture and color variation of peeled squilla as a function of shucking conditions were assessed. Results showed that compared with traditional manual shelling technique, the shucking time was reduced by 55%, and meat yield was increased 26.28% when squilla was treated at 350–400 MPa for 8 min; meanwhile, WHC of shelled squilla was 31.82%, drip loss rate-6.56%, color variation 12.46, hardness 214.396 g, springiness 0.891, chewiness 101.020 and cohesiveness 0.526. Therefore, using ultra-high pressure treatment, both shucking efficiency and texture properties of squilla can be improved.

关 键 词：虾蛄 超高压处理 脱壳工艺 

分 类 号：TS254.4[轻工技术与工程—水产品加工及贮藏工程]