普通渗透与真空渗透对龙虾尾冻融品质的影响  

Effect of Ordinary Permeation and Vacuum Permeation onFreeze-Thaw Quality of Crayfish Tails

作　　者：应天昊 朱芸杉 王陈 杨国胜 胡杨[1] YING Tian-hao;ZHU Yun-shan;WANG Chen;YANG Guo-sheng;HU Yang(College of Food Science and Technology,Huazhong Agricultural University,Wuhan 430070,China;Hubei Renshangren Food Co.,Ltd.,Jingmen 448000,China;Wuhan Liangzihu Aquatic Product Processing Co.,Ltd.,Wuhan 430200,China)

机构地区：[1]华中农业大学食品科学技术学院,武汉430070 [2]湖北仁尚仁食品有限公司,湖北荆门448000 [3]武汉梁子湖水产品加工有限公司,武汉430200

出　　处：《中国调味品》2024年第4期18-24,共7页China Condiment

基　　金：“十三五”国家重点研发计划子课题(2020YFD0900303)。

摘　　要：文章以感官评分为指标,优化龙虾尾普通渗透与真空渗透处理时间,得到最优处理条件,并以新鲜虾尾与未处理虾尾为对照组,对最优处理条件下的普通渗透、真空渗透组虾尾理化性能进行表征。优化实验结果显示,虾尾普通渗透最优处理时间为120 min,真空渗透最优处理时间为60 min,在此条件下得到的虾尾硬度适中、弹性较好、口感较佳。实验结果表明,真空渗透处理虾尾的盐溶性蛋白含量、水分含量、离心持水率和质构最接近新鲜组,优于普通渗透处理组,且二者均优于未处理组,证明复配抗冻剂(1%复合磷酸盐、6%海藻糖、6%山梨糖醇)浸泡对熟制虾尾具有一定抗冻保水效果,且相较于常压渗透处理,真空渗透的效果更佳,该研究结果可为虾尾的常压渗透与真空渗透工艺提供理论指导。In this paper,with sensory score as the index,the ordinary permeation treatment time and vacuum permeation treatment time of crayfish tails are optimized to determine the optimal treatment conditions.With fresh crayfish tails and untreated crayfish tails as the control groups,the physicochemical properties of crayfish tails in ordinary permeation group and vacuum permeation group under the optimal treatment conditions are characterized.The optimization experiment results show that the optimal ordinary permeation treatment time of crayfish tails is 120 min,while the optimal vacuum permeation treatment time of crayfish tails is 60 min.Under these conditions,the obtained crayfish tails have moderate hardness,good elasticity and good taste.The experiment results show that the salt-soluble protein content,moisture content,centrifugal water-holding ratio and texture of crayfish tails treated by vacuum permeation are the closest to those of the fresh group,and their indexes are superior to those of the ordinary permeation treatment group,and the indexes of them are both superior to those of the untreated group,which proves that soaking in compound cryoprotectant(1%compound p hosphate,6%alginate,6%sorbitol)has a certain cryoprotective and water-holding effect on cooked crayfish tails.Moreover,vacuum permeation shows better results compared to ordinary permeation treatment.The research results can provide theoretical guidance for the atmospheric permeation and vacuum permeation processes of crayfish tails.

关 键 词：龙虾尾 普通渗透 真空渗透 抗冻 品质变化 

分 类 号：TS254.1[轻工技术与工程—水产品加工及贮藏工程]