脊尾白虾蒸制过程中品质和滋味的变化  

Changes in Quality and Taste of Ridgetail White Prawn Exoplaemon carinicauda during Steaming

作　　者：邵晨 施文正[1,2] 曲映红[1,2] 吴旭干[1,2] SHAO Chen;SHI Wenzheng;QU Yinghong;WU Xugan(Food College,Shanghai Ocean University,Shanghai 201306,China;National Research and Development Center for Processing Technology of Freshwater Aquatic Products,Shanghai Ocean University,Shanghai 201306,China)

机构地区：[1]上海海洋大学食品学院,上海201306 [2]上海海洋大学,国家淡水水产品加工技术研发分中心,上海201306

出　　处：《水产科学》2023年第6期1006-1014,共9页Fisheries Science

基　　金：国家重点研发计划项目(2019YFD0902003).

摘　　要：为探究脊尾白虾在蒸制过程中的滋味和品质特性的变化,采用不同蒸制时间(0、1、2、4、6、8 min)对脊尾白虾进行处理,通过水分含量、蒸煮损失、质构分析、感官评分以及电子舌等指标,评估脊尾白虾蒸制过程中的品质变化。结果显示,随着蒸制时间的延长,其水分含量逐渐降低,蒸煮损失逐渐增加,在8 min时,其水分含量降至74.37%,蒸煮损失增加了10.93%,硬度、咀嚼性、胶着性和回复性先升后降,凝聚力不断升高最后趋于稳定,弹性有所下降。与生虾相比,蒸制4 min时,呈鲜甜味的单磷酸腺苷含量升高至(554.29±7.19)mg/100 g;虾肉蒸制过程中苦味氨基酸含量降低,在2~4 min时最低。电子舌主成分分析结果表明,不同蒸煮时间虾肉样品的滋味特征存在显著差异。综上,蒸制可显著影响脊尾白虾的滋味和品质特性,且其在蒸制4 min时具有较佳的品质。本试验结果可为脊尾白虾干制加工前处理提供一定的理论依据。To investigate the change in quality and taste of ridgetail white prawn Exopalaemon carinicauda during steaming(0,1,2,4,6 and 8 min),the related indicators including moisture,cooking loss,texture analysis,sensory score as well as electronic tongue were determined.The results showed that the moisture content decreased and the cooking loss increased with the extension ofsteaming time.After steaming for 8 min,the moisture of shrimp meat decreased to 74.37%,and the cooking loss increased by 10.93%.With the prolonging of steaming time,the hardness,chewiness,adhesiveness and resilience of shrimp meat increased firstly and then decreased;The cohesion increased and eventually stabilized,while the elasticity decreased during steaming.Compared with raw shrimp,the content of adenosine monophosphate(AMP)increased to(554.29±7.19)mg/100 g after steaming for 4 min.The bitter amino acid content of shrimp meat decreased during steaming,and the content was the lowest in 2-4 min.The PCA result of electronic tongue showed that significant differences in the overall taste characteristics among different steaming time samples.Overall,steaming can significantly affect the taste and quality characteristics of the shrimp which has better quality when steaming for 4 min,and this study may provide a theoretical for the pretreatment of ridgetail white prawn before drying.

关 键 词：脊尾白虾 蒸制 滋味 预处理 品质 

分 类 号：S985.21[农业科学—捕捞与储运]