超高压技术生产即食南美白对虾虾仁条件的研究

以鲜活南美白对虾为实验原料,研究超高压技术生产即食南美白对虾虾仁加工工艺条件。采用不同压力、保压时间、施压温度处理鲜虾,考察超高压杀菌效果。保证超高压处理虾仁生物安全的基础上结合感官评定及电子鼻、电子舌、色泽、质构等评价结果,优化杀菌条件。结果表明:700MPa、30min、50℃处理,虾仁色泽红亮有类似熟虾的性状,香味较浓,滋味独特,易于接受;电子舌、电子鼻检验与其他超高压条件组合处理虾仁区分度显著,为在此条件加工虾仁提供质量判别及品质调控依据;虾仁的亮度L*值,红度a*值和黄度b*值与对照组相比显著(p<0.05)上升,整体色差ΔE为16.90,颜色易被接受;虾仁的硬度、弹性、粘聚性和咀嚼性得到明显提高(p<0.05)口感更佳。该条件下制备的虾仁安全且可直接食用。 

Study on processing condition of ready- to- eat shrimp using ultra-high hydrostatic pressure treatment Penaeus Vannamei

Objective was to research processing condition using ultra high hydrostatic pressure technology treating penaeus vannamei to produce ready- to- eat shrimp.Fresh penaeus vannamei was treated under different condition( pressure,dwell time and temperature),and sterilization condition which microbe could be completely killed was determined.And then,the condition was further optimized base on sensory evaluation and texture index change,sensory evaluation include panel of trained panelist assess quality,electronic nose and electronic tongue test,and colours test.Result showed that optimized sterilization condition was that penaeus vannamei treated under 700 MPa pressure at 50℃ for 30 min.Under this condition,microorganisms in penaeus vannamei could be completely killed,and shrimp meat colour,odour and taste are easy to accept. Compared with untreated penaeus vannamei,it can be markedly distinguished using principle components analysis( PCA) by electronic nose and electronic tongue test; and treated shrimp meat the Hunter L*,a*and b*value were markedly enhanced( p < 0.05),its total colour difference( ΔE) was 16.90; and the value of hardness,elasticity and chewiness was markedly increased( p < 0.05).Therefore,using high hydrostatic pressure technology to produce penaeus vannamei under controlled condition,the food safety can be guaranteed,and treated shrimp can be ready- to- eat.