盐藻多糖对冻藏中国对虾水分分布和品质变化的影响  

Effect of Dunaliella salina polysaccharide on water distribution and quality changes of Chinese shrimp Fenneropenaeus chinensis during frozen storage

作　　者：孙协军[1] 赵利爽 李秀霞[1] 

机构地区：[1]渤海大学食品科学与工程学院,辽宁锦州121013

出　　处：《食品工业科技》2017年第7期315-319,共5页Science and Technology of Food Industry

基　　金："十二五"国家科技支撑计划项目(2015BAD17B03)

摘　　要：研究了盐藻多糖处理对冻藏中国对虾水分分布和品质变化的影响。将中国对虾预煮5 min后分别浸渍于0.03%和0.06%盐藻多糖水溶液中,取出沥干包装后于-18℃贮藏,以水分含量、不同状态水的比例、色差和质构作为评价指标,分析0.03%和0.06%盐藻多糖处理对冻藏对虾水分分布和品质变化的影响。结果表明,随着冻藏时间的延长,对照组虾肉中水分含量逐渐降低,硬度和咀嚼性迅速增加,L*、a*和b*值降低,不易流动水和自由水比例降低,结合水比例增高;0.06%盐藻多糖处理抑制了冻藏对虾肌肉中自由水的流失,提高了虾肉的水分含量;0.03%和0.06%盐藻多糖处理对中国对虾均有一定的护色作用,且降低了对虾的硬度,但0.06%多糖的护色效果和质构改善效果好于0.03%多糖组。The effect of Dunaliella salina polysaccharide on water distribution and quality changes of Chinese shrimp Fenneropenaeus chinensis during frozen storage were studied. Shrimps were immersed in preservative of 0.03% and 0.06% DunalieUa salina polysaccharide solution after cooked in boiling water for 5 min, removed, drained and stored at -18 ℃. Moisture contrent, the proportion of different status of water, color and texture were periodically assessed to investigate the effect of Dunaliella salina polysaccharide on water distribution and quality of Chinese shrimp Fenneropenaeus chinensis. The results showed that the moisture content of pre-cooked shrimps decreased with the storage time increasing, the hardness and chewiness inereased quiekly,L＊ , a＊ and b＊ decreased, the proportion of immobilized water Pzl and free water P22 decreased, and the proprotiong of bound water P2b increased for all control samples.The loss of free water in shrimp muscle was retarded by 0.06% Dunaliella salina polysaccharide treatment, and the mosture content increased. It was also observed that 0.03% and 0.06% polysaecharide solution treatment all had color protection effect on precooked shrimps, and decreased the hardness of samples, the effect of 0.06% Dunaliella salina polysaccharide solution treatment was better than that of 0.03% polysaecharide treatment.

关 键 词：盐藻多糖 中国对虾 冻藏 水分分布 品质变化 

分 类 号：TS254.1[轻工技术与工程—水产品加工及贮藏工程]