| 微冻对南美白对虾质构的影响 |
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| 引用本文： | 李立杰,柴春祥,鲁晓翔,郭美娟,任瑞娟. 微冻对南美白对虾质构的影响[J]. 食品与发酵工业, 2013, 39(3): 73-76 |
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| 作者姓名： | 李立杰 柴春祥 鲁晓翔 郭美娟 任瑞娟 |
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| 作者单位： | 天津商业大学生物技术与食品科学学院,天津市食品生物技术重点实验室,天津,300134 |
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| 基金项目： | 天津市自然科学基金资助项目，"十二五"国家科技支撑计划项目 |
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| 摘 要： | 以南美白对虾为对象,研究了其在-3℃微冻条件下质构参数(硬度、弹性、剪切力,咀嚼性、黏附性、胶黏性)的变化,同时考察了TVBN值、汁液流失率和感官特性的变化。结果表明:随着贮藏时间的延长,TVBN和汁液流失率均呈上升趋势;在贮藏至第14天以前,硬度、弹性、剪切力、咀嚼性呈上升趋势,之后逐渐下降,而黏附性一直呈现上升趋势,胶黏性呈下降趋势;结合TVBN值、汁液流失率和感官特性测定结果,南美白对虾质构测定结果能够较客观的表现其品质。
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| 关 键 词： | 南美白对虾 微冻贮藏 质构 挥发性盐基氮 汁液流失率 |
Textural properties change of Penaeus vannamei Boone during partially frozen storage |
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| Li Li-jie,Chai Chun-xiang,Lu Xiao-xiang,Guo Mei-juan,Ren Rui-juan. Textural properties change of Penaeus vannamei Boone during partially frozen storage[J]. Food and Fermentation Industries, 2013, 39(3): 73-76 |
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| Authors: | Li Li-jie Chai Chun-xiang Lu Xiao-xiang Guo Mei-juan Ren Rui-juan |
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| Affiliation: | (College of Biotechnology and Food Science,Tianjin Key Laboratory of Food Biotechnology, Tianjin University of Commerce,Tianjin 300134,China) |
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| Abstract: | The textural properties,TVBN,drip loss and sensory scores of shrimp samples(Penaeus vannamei Boone) were studied during partially frozen storage.The results suggested that the TVBN,drip loss increased with the extension of storage time;Hardness,springiness,shear force and chewiness gradually increased then declined,while adhesiveness increased as well as gumminess decreased in the whole storage.According to the result of TVBN and sensory score,textural properties could be used to estimate quality changes of the shrimps during partially frozen storage. |
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| Keywords: | Penaeus vannamei Boone partially frozen storage texture TVBN drip loss |
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