冻藏南美白对虾品质和水分分布的相关性分析  

Correction Analysis of Quality and Moisture Distribution of Litopenaeus Vannamei During Frozen Storage

作　　者：李秀霞 马莹莹 海涵 郭峻男 Li Xiuxia;Ma Yingying;Hai Han;Guo Junnan(College of Food Science and Technology,Bohai University,Jinzhou 121013,China)

机构地区：[1]渤海大学食品科学与工程学院

出　　处：《包装与食品机械》2019年第3期1-4,共4页Packaging and Food Machinery

基　　金：“十二五”国家科技支撑计划项目(2012BAD29B06;2015BAD17B03);渤海大学生创新创业试验项目(2017101670238)

摘　　要：分析了水煮后南美白对虾在冻藏期间的色泽、质构、水分含量和水分状态及分布等指标,分析了各指标之间的相关性。试验结果表明:随着冻藏时间的增加,预煮南美对虾的水分含量逐渐降低,亮度L*以及红黄值a*、b*逐渐降低,胶着度、咀嚼度、回复性下降趋势明显;结合水比例P21下降趋势明显,中间水比例P22上升,自由水比例P23有增加趋势,说明冻藏时间对对虾品质和水分迁移有影响,且水分变化和品质指标之间具有显著的相关性。The color,texture profile analysis(TPA),water content and distribution of Litopenaeus vannamei after boiling in water were studied,and the correlation between indicators was analyzed.The test results show that the moisture of shrimps gradually decreased,and brightness L^*and red yellow value a^*and b^*gradually decreased,and gumminess,chewiness,resilience significantly decreased with the increase of frozen storage time;The proportion of combined water P21 decreased obviously,the proportion of intermediate water P22 and the content of free water P23 increased,respectively,indicating that the frozen storage time has an effect on the quality and water transfer of the shrimps,and there was a significant correlation between change in water content and the other quality indexes of shrimps during the frozen storage period.

关 键 词：南美白对虾 品质 水分分布 相关性分析 

分 类 号：TS254.4[轻工技术与工程—水产品加工及贮藏工程]