保水及杀菌方式对高水分即食虾仁品质的影响  

Effects of Water Retention and Sterilization Methods on Quality of Ready-to-Eat Shrimp with High Moisture Content

作　　者：于馨晶 毛小沁 丁朝 刘颖洁[1,2] 王明川 徐新星 赵元晖 YU Xinjing;MAO Xiaoqin;DING Chao;LIU Yingjie;WANG Mingchuan;XU Xinxing;ZHAO Yuanhui(Sanya Oceanographic Institution,Ocean University of China,Sanya 572000,Hainan,China;College of Food Science and Engineering,Ocean University of China,Qingdao 266500,Shandong,China)

机构地区：[1]中国海洋大学三亚海洋研究院,海南三亚572000 [2]中国海洋大学食品科学与工程学院,山东青岛266500

出　　处：《食品研究与开发》2024年第23期77-86,共10页Food Research and Development

基　　金：海南省重点研发计划项目(ZDYF2022XDNY191);海南省科技计划三亚崖州湾科技城科技创新联合项目(2021CXLH0006)。

摘　　要：为探究复合保水剂和3种不同杀菌方式处理对凡纳滨对虾高水分即食虾仁品质的影响,通过前保水和后保水的两步保水方法对虾仁进行保水处理,以蒸煮损失率和出品率为分析指标,制备一种低磷的保水剂。采用反压杀菌、巴氏杀菌和超高压杀菌处理高水分即食虾仁,以杀菌出品率、离心损失率、挥发性盐基氮(total volatile basic nitrogen,TVB-N)含量、全质构分析(texture profile analysis,TPA)、色差和感官评价等为指标,考察虾仁品质的变化。最终确定复合保水剂溶液浓度的最佳配比为前保水2.6%复合磷酸盐和2.0%海藻糖,后保水1.5%黄原胶、2.0%木薯磷酸酯淀粉和1.0%碳酸氢钠,此时虾仁的蒸煮损失率为20.99%,出品率为85.43%。与未杀菌组对比,超高压杀菌对蛋白质、肌肉和虾青素的破坏最小,保水性最好,TVB-N含量最低,对虾仁品质的影响最小;而反压杀菌对虾仁品质的影响最大。In order to explore the effects of compound water retaining agents and three different sterilization methods on the quality of ready-to-eat shrimps of Litopenaeus vannamei with high moisture content,the shrimps were treated with two steps of water retaining method,namely front water retention and back water retention,and a low phosphorus water retaining agent was prepared according to the analysis indexes of cooking loss rate and production rate.The ready-to-eat shrimps with high moisture content were treated by reverse pressure sterilization,pasteurization,and ultra-high pressure sterilization(UHPS).The quality of the shrimps was observed with sterilization yield,centrifugal loss rate,total volatile basic nitrogen(TVB-N)content,texture profile analysis(TPA),color difference,and sensory evaluation as indexes.Finally,the optimal ratio of solution concentration of the compound water retaining agent was determined as 2.6% compound phosphate and2.0% trehalose for front water retention,as well as 1.5% xanthan gum,2.0% cassava starch phosphate,and1.0% sodium bicarbonate for back water retention.In this case,the cooking loss rate of the shrimps was20.99%,and the yield was 85.43%.Compared with the unsterilized group,UHPS had the least damage to protein,muscle,and astaxanthin,the best water retention,the lowest TVB-N content,and the least effect on shrimp quality,while reverse pressure sterilization had the most effect on shrimp quality.

关 键 词：保水 即食虾仁 反压杀菌 巴氏杀菌 超高压杀菌 

分 类 号：TS254.4[轻工技术与工程—水产品加工及贮藏工程]