保水剂对南美白对虾冻藏品质的影响研究  

Effect of water retention agent on quality of frozen vannamei shrimp

作　　者：宋佳[1] 陈晨[1] 韩晴[1] 齐文聪 张志胜[1] 

机构地区：[1]河北农业大学食品科技学院,保定071000

出　　处：《食品科技》2016年第10期112-117,共6页Food Science and Technology

基　　金：国家海洋公益性行业科研专项资金项目(201205031)

摘　　要：为了探讨保水剂对南美白对虾冻藏品质的影响,试验以南美白对虾为研究对象,使用市售磷酸盐、低磷保水剂和无磷保水剂浸泡后,以解冻增重率、离心损失率、水分含量、TPA特性、色差、热诱导凝胶保水性为指标,分别测定了冻藏0、30、60、90、120、150、180 d的指标值。结果发现:未处理组与保水剂组比较,解冻增重率、蒸煮损失率和离心损失率变化差异显著(p<0.05),低磷保水剂和无磷保水剂发挥了较好的保水效果;虾仁硬度和弹性变化不显著,咀嚼性变化显著(p<0.05);L*和a*值呈升高的趋势,b*呈下降的趋势;虾仁热诱导凝胶保水性在冻藏过程中不断降低,无磷保水剂组和低磷保水剂组热诱导凝胶保水性高于未处理组和市售磷酸盐组。因此表明,试验优化的保水剂可以有效提高虾仁冻藏过程中的品质。In order to explore the effect of water retention agent on quality of vannamei shrimp during frozen storage, after soaked with commercial phosphate, low-phosphoru aquasorb and non-phosphate aquasorb, the effects of water retention agent on quality of vannamei shrimp at different frozen time（0, 30, 60, 90, 120, 150 d, 180 d） were studied with the basic indicators of water retention, moisture content,texture characteristics, color, heat-induced gel WHC as index, the results showed that： water retaining agent group compared with untreated group, thawing growth rate, cooking loss rate and centrifugal loss rate changed significantly different（p〈0.05）, low-phosphoru aquasorb and non-phosphate aquasorb had better water retention effect. The changes of hardness and elasticity were not significantly, chewiness changed significantly（p〈0.05）. L＊ and a＊ showed a rising trend, b＊ downward trend;Shrimp heat-induced gel WHC continued to reduce in frozen storage process, low-phosphoru aquasorb and non-phosphate aquasorb group of heat-induced gel WHC were higher than the untreated group and commercial phosphate group. Thus indicate that water retention agent can significantly improve shrimp quality during frozen storage.

关 键 词：保水剂 南美白对虾 冻藏品质 

分 类 号：TS254.4[轻工技术与工程—水产品加工及贮藏工程]