文章摘要
微波-红外联合加热对凡纳滨对虾品质影响研究
Effect of Microwave-Infrared Combination Heating on the Quality of Litopenaeus Vannamei
投稿时间:2018-12-01  修订日期:2019-03-26
DOI:
中文关键词: 凡纳滨对虾  微波加热  远红外加热  联合加热  质构
英文关键词: Litopenaeus Vannamei  Microwave heating  Infrared heating  Combination heating  Texture
基金项目:国家自然科学基金(31301513);广东普通高等学校水产品高值化加工与利用创新团队项目(GDOU2016030503)
作者单位E-mail
毛伟杰 广东海洋大学 weijiemao2013@163.com 
朱丽钰 广东海洋大学  
孙鲁浩 广东海洋大学  
刘书成 广东海洋大学  
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中文摘要:
      不同加热方法对凡纳宾对虾品质有较大影响。本文利用微波-红外联合加热技术对凡纳滨对虾进行加热,微波功率分别为200W、400W、600W、800W和1000W,红外烘箱温度分别为75℃、127℃、179℃。探讨不同联合加热条件对对虾重量损失率、颜色、质构等的影响,为联合加热技术在对虾制品中的应用奠定理论基础。首先测定了对虾在不同微波-红外组合条件下对虾中心温度变化,在此基础上探讨了不同加热条件对虾仁的品质的影响。结果表明在相同微波功率下,红外温度越低,重量损失率越大。红外温度在127℃、179℃条件下加热时,硬度在200W时最大,然后随微波功率的增大而下降,1000W时达到最低值。在75℃下,硬度在400W时最大,在1000W时减少。三种红外温度对弹性的影响不显著,当微波功率至400W时,虾仁的弹性最大,微波功率提高至800W时,虾仁的弹性明显下降,而弹性在800W和1000W间没有显著差异。在相同微波功率条件下,红外75℃的粘附性与红外127℃和179℃时的粘附性显著不同。在色差方面,L*、a*、b*和ΔE与红外温度呈负相关。以上结果为联合加热技术在对虾加工中的应用奠定了一定基础。
英文摘要:
      摘ABSTRACT:Different heating methods have great influence on the quality of Penaeus vannamei. In this paper, microwave-infrared combined heating technology was used to heat shrimp.Microwave power was 200 W, 400 W, 600 W, 800W and 1000W,infrared oven temperature was 75℃,127℃ and 179℃respectively. The effects of different combined heating conditions on weight loss rate, color and texture of shrimp were studied, which laid a theoretical foundation for the application of combined heating technology in shrimp products. Firstly, the changes of central temperature of shrimp under different microwave-infrared combination conditions were measured. On this basis, the effects of different heating conditions on the quality of shrimp meat were discussed. The results show that under the same microwave power, the lower the infrared temperature, the higher the weight loss rate. When the infrared temperature was 127℃ or 179℃, the hardness reaches maximum at 200W, then decreases with the increase of microwave power, and it reaches minimum at 1000W. The hardness reaches its maximum at 400 W and decreases at 1 000 W at 75℃. The elasticity of shrimp was the largest when the microwave power was 400 W. When the microwave power was increased to 800W, the elasticity of shrimp decreased significantly, but there was no significant difference between 800W and 1000W. Under the same microwave power, the adhesion of infrared at 75℃ was significantly different from that at 127℃ or 179℃. In terms of color difference, L*, a*, b* and E are negatively correlated with infrared temperature. These results provides a foundation for the application of combined heating technology in shrimp processing.
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