含水量对软烤虾制品品质变化的影响  

Effect of water content on the quality change of roast shrimp

作　　者：鲁淑彦 迟海[1] 李学英[1] 杨宪时[1] 王丽丽 

机构地区：[1]中国水产科学研究院东海水产研究所,上海200090 [2]上海海洋大学食品学院,上海201306 [3]威海海洋职业学院,山东威海264300

出　　处：《食品工业科技》2017年第7期86-90,共5页Science and Technology of Food Industry

基　　金：上海市农业科技成果转化项目(沪农科转字2015第2-1号);农业部948计划(2011-Z12)

摘　　要：本文通过对不同含水量的软烤虾制品分别进行水分活度、色差、质构等指标测定,并结合感官评定与商业无菌,探究制品含水量对其品质的影响。结果表明,软烤虾制品的含水量与其水分活度线性关系良好。软烤虾含水量增加时,水分活度、L*值和弹性值均上升,而a*值、b*值、硬度、胶粘性、咀嚼性、最大剪切力与粘附性呈现下降趋势,但含水量对样品的内聚性影响不大。同时,软烤虾制品的含水量对其咀嚼性、粘附性、最大剪切力、硬度与胶粘性影响显著(p<0.05)。当样品含水量≤45%时,软烤虾处于商业无菌状态,而≥45%时产品的感官性状最佳。因此,生产中应将软烤虾制品的含水量控制在45%时为宜。In this paper, the analysis methods, such as water activity （ aw ）, color, texture profile analysis （ TPA ）, sensory evaluation and commercial sterilization measurement, were used to study the effect of different water content （Wc） on the quality of roast shrimp.The results showed that the Wc of roast shrimp was better linear with aw.With the increasing of Wc, the value of aw,L＊ and springiness increased, while the value of a＊ , b＊ , hardness, gumminess, chewiness, the maximum shear force and adhesiveness decreased, and the increasing of Wc had little effect on cohesiveness. Besides this, the Wc of samples had the significant influence on its chewiness, gumminess, the maximum shear force, hardness and adhesiveness（p 〈 0.05 ）.When Wc ≤ 45 %, roast shrimp can reach the periods of commercial sterilization, but Wc ≥45%, roast shrimp was in good quality for sensory evaluation.Therefore,the Wc of roast shrimp should be controlled at 45%.

关 键 词：含水量 软烤虾 品质变化 色差 质构 感官评价 商业无菌 

分 类 号：TS254.1[轻工技术与工程—水产品加工及贮藏工程]