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| 冻结速率对凡纳滨对虾虾仁贮藏特性的影响 | |
| 引用本文： | 郝淑贤,邓建朝,林婉玲,李来好,魏涯,黄卉,胡晓. 冻结速率对凡纳滨对虾虾仁贮藏特性的影响[J]. 广州食品工业科技, 2013, 0(9): 2086-2089,2299 |
| 作者姓名： | 郝淑贤 邓建朝 林婉玲 李来好 魏涯 黄卉 胡晓 |
| 作者单位： | 中国水产科学研究院南海水产研究所、农业部水产品加工重点实验室、国家水产品加工技术研发中心,广东广州510300 |
| 基金项目： | 广东省海洋渔业科技推广专项项目（A,7.OIOOOD03、A201001802、A20t101805）;广东省科技计划项目（2011A020102005）;广东省教育部产学研结合示范基地项目（20118090500015） |
| 摘 要： | 本文以凡纳滨对虾（Penaeusvannamei）虾仁为原料，分别采用-80℃和．20℃两种冻结条件对虾仁进行冻结处理，分析冷冻速率对凡纳滨对虾虾仁贮藏过程中理化、鲜度及色泽特性的影响，明确冻结速率对虾仁解冻后的质量变化特征的影响规律。总体来讲，冻藏过程中虾仁质量变化趋势基本一致，随着冻藏时间的延长，虾肉解冻损失率增加，鲜度降低，pH呈下降后上升的趋势，TVB-N值上升，产品的亮度指标L＊升高。冻结速率对虾仁的贮藏特性影响差异显著，冻藏6d后冻结速率对虾仁解冻损失率、鲜度指标影响出现分化，-80℃速冻处理可明显改善虾仁的解冻失水，保证虾仁鲜度。20d后，pH值、TVB-N值变L‘值变化情况也表明-80℃速冻在一定程度上可以减轻虾仁贮藏过程中的质量劣化程度。 |
| 关 键 词： | 凡纳滨对虾 冻结速率 冻藏 解冻失水率 |
Effect of Frozen Temperature on Quality of Penaeus Vannamei during Frozen Storage |
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| HAO Shu-xian,DENG Jian-chao,LIN Wan-ling,LI Lai-hao,WEI Ya,HUANG Hui,HU Xiao. Effect of Frozen Temperature on Quality of Penaeus Vannamei during Frozen Storage[J]. , 2013, 0(9): 2086-2089,2299 | |
| Authors: | HAO Shu-xian DENG Jian-chao LIN Wan-ling LI Lai-hao WEI Ya HUANG Hui HU Xiao |
| Affiliation: | (South China Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences; Key Laboratory of Aquatic Product Processing, Ministry of Agriculture, P.R. China; National R＆D Center for Aquatic Product Processing, Guangzhou 510300, China) |
| Abstract: | The effect of frozen trealment temperature（-80 ℃ and -20 ℃） on quality ofPenaeus vannamei was investigated by analyzing of biochemistry, freshness and color characters of prawn samples. The frozen treatment induced the increase of thawing loss, TVB-N and L＊, decrease of freshness. The pH of prawn decreased in the first few days and then increased rapidly. The frozen temperature showed different influence on prawn storage character, especially on thawing loss and freshness index after being storage for 6 days. Frozen treatment at -80 ℃ may effectively reduce the thawing loss and thus keep freshness of the prawn. Afro- a -80 ℃ frozen treatment for 20 days, analysis of pH, TVB-N and L＊ shown that -80 ℃ frozen treatment could alleviate quality changes of prawns. |
| Keywords: | penaeus vannamei freezing rates frozen storage thawing loss |
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