上浆时间对水晶虾仁品质的影响  

The Influence of Sizing Time on Crystal Shrimp Quality

作　　者：傅丽[1] 葛佳俊 龚辉[1] 李澜奇 叶兴乾[1] 陈士国[1] 陈健初[1] Fu Li;Ge Jiajun;Gong Hui;Li Lanqi;Ye Xingqian;Chen Shiguo;Chen Jianchu(College of Biosystems Engineering and Food Science , Zhejiang University, Full Institute of Food Science , Hangzhou 310058)

机构地区：[1]浙江大学生物系统工程与食品科学学院馥莉食品研究院浙江省农产品加工技术研究重点实验室浙江省食品加工技术与装备工程中心,杭州310058

出　　处：《中国食品学报》2019年第3期222-231,共10页Journal of Chinese Institute Of Food Science and Technology

基　　金：国家科技支撑计划项目(2014BAD04B01)

摘　　要：为了研究上浆时间对水晶虾仁的品质影响,本文分别设定了不同上浆时间,探究其对虾仁水分含量、质构、微观结构、感官品质、TVB-N及风味物质的影响,为水晶虾仁的工业化生产提供理论依据。结果表明:上浆时间对烹饪前、后虾仁的水分含量、质构及微观结构都有显著影响,且烹饪后的水晶虾仁变化更为明显;在上浆时间为30 min时,水晶虾仁的感官品质以及风味物质是最佳的,而随着上浆时间的增加水晶虾仁的TVB-N值逐渐上升。综上,上浆时间对水晶虾仁各方面品质有明显影响,30 min是一个较适合的上浆时间点。In order to study the sizing time impact on the quality of the crystal shrimp, this paper has set different sizing time so that can explore its influence on shrimp moisture content, texture, microstructure, sensory quality, TVB-N and flavor. The results showed that: sizing time has a significant impact on shrimp moisture content, texture and microstructure, especially after cooking. When sizing for 30 min, the crystal shrimp sensory quality and flavor is the best,and with the sizing time increases, the TVB-N values are also gradually rise. In summary, sizing time has significant influence on shrimp every aspects, and 30 min is a more suitable time point.

关 键 词：水晶虾仁 上浆时间 理化性质 风味 

分 类 号：TS972.126.2[轻工技术与工程]