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流化冰保鲜对冰鲜南美白对虾品质的影响 被引量:12

Effect of Slurry Ice Treatment on the Quality of Fresh Litopenaeus vannamei
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摘要 为探索流化冰对冰鲜水产品的保鲜效果,以鲜活南美白对虾为研究对象,碎冰和冷藏保鲜(空白)为对照,研究流化冰处理对南美白对虾感官、理化及质构特性的影响。结果表明:-4℃贮藏12 d,空白和碎冰保鲜虾体感官品质下降严重,而流化冰保鲜虾头尾仅轻微褐变,肌肉组织紧密有弹性,甲壳、触须和尾肢清晰;流化冰保鲜虾肌肉弹性、咀嚼性依次为0.73 mm、8.53 mJ,相比于空白和碎冰组(0.53 mm、6.01 mJ和0.66 mm、7.46 mJ),对虾肉质构特性保持效果显著(p〈0.05)。在整个贮藏期内,各处理组虾肉pH、TVBN及TBA含量均呈上升趋势,其中以流化冰保鲜效果最佳。流化冰中冰粒子填充到虾体缝隙内,有效阻隔了虾与外界氧气接触,同时其快递降温作用钝化或抑制了虾多酚氧化酶活性,致使虾体黑变速度显著下降(p〈0.05)。流化冰保鲜处理可满足冰鲜虾类远洋、长距离运输和销售贮藏的要求。 The aim of this study was to evaluate the effect of slurry ice on the preservation of fresh aquatic products. We used fresh Litopenaeus vannamei as the study organism,, flake ice and cold storage(blank) as controls to study the effect of slurry ice treatment on the sensory quality, physicochemical properties, and texture properties of the shrimp samples. The results indicated that, after 12 days of storage at-4 ℃, the sensory quality of the blank- and flake ice-treated samples were severely degraded, while the slurry ice-treated samples were slightly browned, the muscle was still resilient and elastic, and the shrimp had clear shells, tentacles, and fantails. Compared with the results of elasticity and chewiness of the blank-treated(0.53 mm and 6.01 mJ) and flake ice-treated shrimp samples(0.66 mm and 7.46 mJ, respectively), the corresponding values for slurry-ice treated shrimp samples were 0.73 mm and 8.53 mJ, respectively, indicating that slurry ice treatment effectively maintained the texture properties(p 〈 0.05). During the entire storage period, the values of pH, total volatile basic nitrogen(TVBN), and thiobarbituic acid(TBA) were increased in all three groups, while the slurry ice treatment was best at preserving freshness. The ice particles of the slurry ice filled in gaps in the shrimp’s body, which effectively blocked the contact between the shrimp and outside oxygen. At the same time, the rapid cooling effect of slurry ice treatment suppressed or inhibited the activity of polyphenol oxidase in the shrimp, leading to decreased melanosis(p 〈 0.05). The slurry ice treatment is suitable for ocean and long-distance transporting ice-chilled shrimp, as well as for storing fresh shrimp in markets.
作者 王强 张宾 马路凯 王斌 WANG Qiang,ZHANG Bin,MA Lu-kai,WANG Bin(College of Food Science and Medicine, Zhejiang Ocean University, Zhoushan 316000, China)
出处 《现代食品科技》 EI CAS 北大核心 2014年第10期134-140,共7页 Modern Food Science and Technology
基金 国家国际科技合作项目(2012DFA30600) 国家自然科学基金青年科学基金项目(31201452) 浙江省公益性技术应用研究计划项目(2012033081)
关键词 流化冰 南美白对虾 感官品质 理化性质 质构特性 保鲜 slurry ice Litopenaeus vannamei sensory quality physicochemical properties texture properties preservation
作者简介 王强(1991-),男,硕士研究生,研究方向为水产品加工及贮藏 通讯作者:张宾(1981-),男,博士,副教授,研究方向为水产品加工及贮藏
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