不同加工方式对熟制克氏原螯虾冷藏期间品质的影响  

Effects of Different Processing Methods on the Quality of Cooked Procambarus clarkii during Refrigerated Storage

作　　者：孔金花 温丽敏 诸永志[1] 葛庆丰[2] 卞欢[1] 闫征[1] 徐为民[1] KONG Jinhua;WEN Limin;ZHU Yongzhi;GE Qingfeng;BIAN Huan;YAN Zheng;XU Weimin(Institute of Agricultural Products Processing,Jiangsu Academy of Agricultural Sciences,Nanjing 210014,China;College of Food Science and Engineering,Yangzhou University,Yangzhou 225127,China)

机构地区：[1]江苏省农业科学院农产品加工研究所,江苏南京210014 [2]扬州大学食品科学与工程学院,江苏扬州225127

出　　处：《食品工业科技》2022年第17期371-380,共10页Science and Technology of Food Industry

基　　金：江苏现代农业(克氏原螯虾)产业技术体系质量安全与加工创新团队(JATS[2021]443);江苏省农业科技自主创新资金项目CX(21)2030。

摘　　要：本文研究了不同加工方式对熟制克氏原螯虾冷藏期间品质的影响,对克氏原螯虾分别进行熟制后杀菌(100℃、5 min后121℃、5 min,0.18 MPa)和同时熟化杀菌(110℃、10 min,0.13 MPa)处理,以熟制后无杀菌(100℃、5 min)样品为对照组。随后将三组样品分别置于4℃冰箱中冷藏,期间测定各组样品的pH、质构分析(texture profile analysis,TPA)、总挥发性盐基氮(total volatile base nitrogen,TVB-N)、硫代巴比妥酸反应物(thiobarbituric acid reactive substances,TBARS)、离心损失率、肌原纤维蛋白特性、菌落总数等指标变化,并结合微观结构观察,来评价不同加工方式处理后熟制克氏原螯虾冷藏期间的品质变化。结果得出,先熟制后杀菌的加工方式下克氏原螯虾的肌肉发生严重断裂,硬度和弹性显著低于其他组(P<0.05)。熟制杀菌同时完成的加工方式下虾肉硬度和弹性值显著优于其他组(P<0.05)。其中,熟制无杀菌工艺下的克氏原螯虾冷藏货架期为7 d,显著低于其他组(P<0.05)。而熟制杀菌一步到位加工方式能使熟制克氏原螯虾保持较好品质,使其冷藏货架期延长28 d。The effects of different processing methods on the quality of cooked crayfish during refrigerated storage were studied.Crayfish were treated with post-cooking sterilization(100 ℃,5 min after 121 ℃,5 min,0.18 MPa) and simultaneous curing and sterilization(110 ℃,10 min,0.13 MPa),and no sterilization after cooking(100 ℃ for 5 min)samples were the control group.The three groups of samples were placed in a refrigerator at 4 ℃,and the pH value,texture profile analysis(TPA),total volatile base nitrogen(TVB-N),thiobarbituric acid reactive substances(TBARS),centrifugal loss rate,myofibrillar protein characteristics,the total number of colonies of each group of samples were measured during this period,and combined with the observation of the microstructure,to evaluate quality changes in crayfish with different processing methods during refrigerated storage.The results showed that the muscle of crayfish was seriously broken under the treatment of first cooked and then sterilized,and the hardness and elasticity were significantly lower than those of other groups(P<0.05).The hardness and elasticity values of shrimp meat processed in one-step sterilization were significantly better than those of other groups(P<0.05).The shelf life of cooked crayfish without sterilization was only 7 d,which was significantly lower than that of other groups(P<0.05).In summary,the cooked sterilization in one step(110 ℃,10 min)processing method could keep the crayfish good quality,and the shelf life of refrigerated was extended by 28 d.

关 键 词：克氏原螯虾 加工方法 熟制 杀菌 品质 货架期 冷藏 

分 类 号：TS254.1[轻工技术与工程—水产品加工及贮藏工程]