不同磷酸盐含量对南美白对虾虾仁保水性与色泽的影响  

Effect of different phosphate content on water retention and color of Penaeus vannamei shrimp

作　　者：周凡 谭家声 喻胜利 张亚娟 ZHOU Fan;TAN Jiasheng;YU Shengli;ZHANG Yajuan

机构地区：[1]湖北省兴发磷化工研究院有限公司,湖北宜昌443007

出　　处：《肉类工业》2022年第12期28-28,29-31,共4页Meat Industry

摘　　要：虾仁冷冻后会导致虾仁的保水性下降,以及感官风味和营养价值显著降低。为了提高虾仁冻藏期间的保水性,改善冷冻虾仁贮藏的品质,研究不同磷酸盐的含量对南美白对虾虾仁保水性与色泽方面的影响。以浸泡增重率、解冻损失率、蒸煮损失率和浸泡后颜色为考察指标,进行复配试验。试验结果表明:磷酸盐含量越高,虾仁的保水性越好,磷酸盐含量在80%及以上时,与纯磷保水剂的保水效果接近;且磷酸盐能够较好地保护虾仁原有的青蓝色,保水剂中磷酸盐的含量越高,浸泡后的虾仁越晶莹剔透,颜色越青蓝。The water retention,sensory flavor and nutritional value of shrimp was decreased after frozen.In order to improve the water retention of shrimp during frozen storage and improve the storage quality of frozen shrimp,the effects of different phosphate contents on the water retention and color of Penaeus vannamei shrimp were studied.The soaking weight gainrate,thawing loss rate,cooking loss rate and color after soaking weretaken as investigations indexes,and the compound test was conducted.Theresults showed that the higher the phosphate content,the better the water retention of shrimp.Whenthe phosphate content was 80%andabove,the water retention effect was close tothat of pure phosphorus water retention agent.In addition,the original blue color of the shrimp was protectedby phosphate.The higher the phosphate content inthewaterretentionagent,the more crystal clear the soaked shrimp and bluer thecolor.

关 键 词：南美白对虾虾仁 磷酸盐 保水性 青蓝色 

分 类 号：TS254.4[轻工技术与工程—水产品加工及贮藏工程]