不同糖醇类物质对冷冻南美白对虾的保水效果  

Effect of Sugar Alcohols on Water Retention in Frozen Shrimp(Litopenaeus vannamei)

作　　者：章样扬 张宾 郝桂娟 邓晓影 汤贺 ZHANG Yangyang;ZHANG Bin;HAO Guijuan;DENG Xiaoying;TANG He(Key Laboratory of Health Risk Factors for Seafood of Zhejiang Province, College of Food and Medicine, Zhejiang Ocean University,Zhoushan 316022, China;School of Medicine and Pharmacy, Ocean University of China, Qingdao 266005, China)

机构地区：[1]浙江海洋大学食品与医药学院,浙江省海产品健康危害因素关键技术研究重点实验室,浙江舟山316022 [2]中国海洋大学医药学院,山东青岛266005

出　　处：《食品科学》2018年第23期170-175,共6页Food Science

基　　金：国家自然科学基金面上项目(31871871);浙江省自然科学基金项目(Y15C200052);浙江省公益性项目(2016C32081).

摘　　要：以冷冻南美白对虾虾仁为对象,以焦磷酸钠和蒸馏水处理分别为阳性和空白对照,比较了8种常见糖醇类物质对冷冻虾仁的抗冻保水作用。结果表明:-18℃冻藏3周后,相比于空白对照组,30 g/L甘露糖醇、木糖醇和异麦芽糖醇浸泡处理显著降低了冷冻虾仁的加压损失率和自然解冻损失率(P<0.05);异山梨糖醇、山梨糖醇和木糖醇浸泡处理对冷冻虾仁蒸煮损失率的改善效果显著(P<0.05)。对8种糖醇类物质保湿性和吸湿性分析发现,异山梨糖醇的保湿、吸湿特性显著优于其他几种糖醇(P<0.05),除此之外,木糖醇的吸湿、保湿特性也相对优于其他几种糖醇。虾仁感官分析结果表明,经木糖醇、甘露糖醇等处理后,冷冻虾仁的外观形态、弹性和色泽特性均显著优于空白对照组和焦磷酸钠处理组(P<0.05),而对于虾仁气味未产生显著性影响(P>0.05)。综合来看,木糖醇、甘露糖醇和异山梨糖醇对冷冻虾仁的抗冻保水效果较佳,可有效地改良与保障冷冻虾仁的冻藏品质。The cryoprotective and water-retaining effects of8common sugar alcohols on frozen peeled shrimp(Litopenaeus vannamei)were compared in this study.Sodium pyrophosphate and distilled water were used as positive and blank controls,respectively.The results indicated that soaking treatment with30g/L mannitol,xylitol or isomaltitol significantly reduced the pressing loss and thawing loss of frozen shrimps stored for3weeks at-18℃when compared with the blank control(P<0.05).Isosorbitol,sorbitol and xylitol treatments significantly improved the cooking loss of frozen shrimps(P<0.05).Among the sugar alcohols investigated,isosorbitol had significantly highest water-absorbing and waterretaining capacities(P<0.05)followed by xylitol and the six others.Sensory evaluation indicated that the appearance,elasticity and color characteristics of frozen shrimps treated with xylitol or mannitol were significantly(P<0.05)better than those of the positive and blank controls,while no significant difference was observed in odor(P>0.05).Overall,xylitol,mannitol and isosorbitol exhibited better cryoprotective and water-retaining effects on frozen shrimps during storage and could be potentially applied to improve and guarantee the quality of frozen shrimps.

关 键 词：南美白对虾 糖醇 解冻损失 保水性 抗冻效果 

分 类 号：TS254.4[轻工技术与工程—水产品加工及贮藏工程]