文章摘要
刘书成,张 良,吉宏武,郝记明,毛伟杰,解万翠.高密度CO2与热处理对凡纳滨对虾肉品质的影响[J].水产学报,2013,37(10):1542~1550
高密度CO2与热处理对凡纳滨对虾肉品质的影响
Effects of dense phase carbon dioxide and heat treatment on shrimp(Litopenaeus vannamei)meat qualities
投稿时间:2013-04-20  修订日期:2013-07-17
DOI:10.3724/SP.J.1231.2013.38689
中文关键词: 高密度CO2  热处理  虾肉品质  呈味成分
英文关键词: dense phase carbon dioxide  heat treatment  shrimp meat quality  flavor components
基金项目:国家自然科学基金项目(31371801);国家虾产业技术体系专项(CARS-47);广东省教育厅创新课题(2012KJCX0062);广东省水产蛋白改性技术研究团队(2011A020102005);广东省自然科学基金项目(10152408801000010)
作者单位
刘书成 广东海洋大学食品科技学院,广东省水产品加工与安全重点实验室,广东普通高校水产品深加工重点实验室 
张 良 广东海洋大学食品科技学院,广东省水产品加工与安全重点实验室,广东普通高校水产品深加工重点实验室 
吉宏武 广东海洋大学食品科技学院,广东省水产品加工与安全重点实验室,广东普通高校水产品深加工重点实验室 
郝记明 广东海洋大学食品科技学院,广东省水产品加工与安全重点实验室,广东普通高校水产品深加工重点实验室 
毛伟杰 广东海洋大学食品科技学院,广东省水产品加工与安全重点实验室,广东普通高校水产品深加工重点实验室 
解万翠 广东海洋大学食品科技学院,广东省水产品加工与安全重点实验室,广东普通高校水产品深加工重点实验室 
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中文摘要:
      高密度CO2(DPCD)是未来非常具有前景的非热加工技术之一,可以实现对食品的杀菌和钝酶,并对其品质产生影响。为了探讨高密度CO2对凡纳滨对虾肉品质的影响,实验以凡纳滨对虾为研究对象,采用DPCD和热处理,测定虾肉营养成分、质量损失、pH值、持水力、质构、蛋白质组成和呈味成分等的变化。结果显示:与鲜虾相比,DPCD处理会造成虾肉水分和粗脂肪含量显著降低(P<0.05),但粗蛋白含量无显著变化(P>0.05),而经热处理会使虾肉粗蛋白和粗脂肪含量都显著减少(P<0.05);DPCD处理造成虾肉质量损失达16.02%±1.90%,但对虾肉pH值无显著影响(P>0.05);DPCD和热处理都能使虾肉蛋白质发生变性,造成持水力显著下降(P<0.05),从(84.79±5.25) g/100 g分别下降至(65.18±2.06)和(65.58±2.08) g/100 g;DPCD处理对虾肉硬度无显著影响(P>0.05),而热处理则造成虾肉硬度显著升高(P<0.05),从(3.48±0.49) N上升到(7.37±0.76) N,DPCD处理和热处理都显著降低了虾肉弹性(P<0.05),从0.88±0.08分别下降到0.71±0.03和0.78±0.03;除甜菜碱、PO3-4、Cl-,DPCD处理对虾肉主要呈味成分(游离氨基酸、ATP及关联化合物、有机酸、糖原等)无显著影响(P>0.05),而热处理则会造成大部分呈味成分的损失。实验表明,DPCD处理对虾肉品质的影响要小于热处理对虾肉品质的影响。
英文摘要:
      Dense phase carbon dioxide(DPCD)is a promising non-thermal processing technology that affects microorganisms and enzymes through molecular effects of CO2 under pressures below 50 MPa and temperature below 60 ℃.DPCD could affect food physical,nutritional,sensory qualities.In these experiments,compared with fresh shrimp(Litopenaeus vannamei),the effects of dense phase carbon dioxide(DPCD)and heat treatment on the nutrient components,mass loss,pH value,water-holding capacity,texture,protein and flavor components of shrimp meat were investigated.The results were as follows:compared with fresh shrimp,the water and crude fat content of shrimp meat treated by DPCD decreased significantly(P<0.05)and the crude protein content of that had no significant change(P>0.05),while the crude protein and fat content of shrimp meat treated by heat decreased significantly(P<0.05);the mass loss of shrimp meat treated by DPCD was 16.02%±1.90%,but DPCD had no significant effect on pH value of shrimp meat(P>0.05);DPCD and heat treatment could induce shrimp protein denaturation,which caused water holding capacity of shrimp meat decreased significantly(P<0.05),from(84.79±5.25) g/100 g to (65.18±2.06) g/100 g and (65.58±2.08) g/100 g respectively;DPCD treatment has no significant effect on hardness of shrimp meat(P>0.05),while heat treatment caused hardness of shrimp meat to increased significantly(P<0.05),from (3.48±0.49) N to (7.37±0.76) N;DPCD and heat treatment caused springiness of shrimp meat to decrease significantly(P<0.05),from 0.88±0.08 to 0.71±0.03 and 0.78±0.03 respectively;except for betaine,PO3-4 and Cl-,the contents of other taste-active components(free amino acids,ATP related compounds,organic acid,and glycogen etc.)had no significant difference(P>0.05)between DPCD treated and fresh shrimp,but heat treatment led to significant loss of shrimp meat taste-active components(P<0.05).These results indicated that negative effects of DPCD treatment on shrimp meat qualities were less than those of heat treatment.
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