超声波和碱性蛋白酶处理对克氏原螯虾脱壳及虾仁品质的影响  

Effects of Ultrasonic Wave and Alkaline Protease Treatment on Shelling and Quality of Procambarus clarkii

作　　者：张喜才[1,2] 张新林 黄业传 陈清婵[2] ZHANG Xicai;ZHANG Xinlin;HUANG Yechuan;CHEN Qingchan(Institute of Agricultural Biotechnology,Jingchu University of Technology,Jingmen 448000,Hubei,China;College of Bioengineering,Jingchu University of Technology,Jingmen 448000,Hubei,China;Jingmen(China Agricultural Valley)Academy of Agricultural Sciences,Jingmen 448000,Hubei,China)

机构地区：[1]荆楚理工学院农业生物技术研究所,湖北荆门448000 [2]荆楚理工学院生物工程学院,湖北荆门448000 [3]荆门(中国农谷)农业科学研究院,湖北荆门448000

出　　处：《食品研究与开发》2024年第5期90-96,共7页Food Research and Development

基　　金：湖北省教育厅科学研究计划资助项目(D20214303);荆楚理工学院校级科研项目(ZD202103)。

摘　　要：为研究超声波和碱性蛋白酶处理对克氏原螯虾脱壳及虾仁品质的影响,通过壳分离功、虾仁得率、虾仁质构、色泽、气味、嫩度、离心损失、肌原纤维蛋白含量等指标进行分析,确定克氏原螯虾脱壳的最佳前处理方式。结果表明:相对于传统加工方式,0.5%碱性蛋白酶和300 W超声波联合处理,能有效降低壳分离功21.8%,提高虾仁得率31%,并且显著提高了虾仁的嫩度和肌原纤维蛋白含量,硬度有所下降,气味和色泽方面无显著变化,研究结果为克氏原螯虾加工工艺的优化提供参考。In order to study the effects of ultrasonic wave and alkaline protease treatment on the shelling and quality of Procambarus clarkii,the shell separation work,shrimp yield,shrimp texture,color,smell,tender⁃ness,centrifugal loss,myofibrillar content,and other indicators were analyzed to determine the best pretreat⁃ment method for the shelling of Procambarus clarkii The results showed that compared with traditional process⁃ing methods,the combined treatment of 0.5%alkaline protease and 300 W ultrasonic waves could effectively reduce the shell separation work by 21.8%and increase the shrimp yield by 31%,and it significantly im⁃proved the tenderness of shrimp and the myofibrillar content.The hardness had decreased,and there was no significant change in smell and color.The research results provide a reference for the optimization of the pro⁃cessing technology of Procambarus clarkii.

关 键 词：克氏原螯虾 碱性蛋白酶 超声波 脱壳 虾仁品质 

分 类 号：TS254.4[轻工技术与工程—水产品加工及贮藏工程]