超高压技术对南美白对虾脱壳及加工性能的影响

doi:10.7506/spkx1002-6630-201422003

食品科学

超高压技术对南美白对虾脱壳及加工性能的影响

陈少华，胡志和*，吴子健，薛璐

天津市食品生物技术重点实验室，天津商业大学生物技术与食品科学学院，天津 300134

出版日期:2014-11-25 发布日期:2014-12-09
基金资助:
国家自然科学基金面上项目（31271841）；天津市高等学校创新团队项目（TD12-5049）

Effect of Ultra-High Pressure Treatment on Shucking of Penaeus vannamei Boone and Its Processing Properties

CHEN Shao-hua, HU Zhi-he*, WU Zi-jian, XUE Lu

Tianjin Key Laboratory of Food Biotechnology, College of Biotechnology and Food Science,
Tianjin University of Commerce, Tianjin 300134, China

Online:2014-11-25 Published:2014-12-09

摘要/Abstract

摘要：

研究超高压技术对南美白对虾脱壳条件及对脱壳后所得虾仁加工性能的影响。以压强、保压时间、施压温度为影响因素，以得肉率、脱壳时间和持水性为指标，确定最佳超高压处理脱壳条件，并评价不同脱壳条件所得虾仁的加工性能（汁液流失率、质构和色泽变化）。结果显示：超高压处理较传统手工脱壳能显著（P＜0.05）缩短对虾脱壳时间、提高虾仁得肉率，而且还可提高虾仁的持水性、降低其汁液流失率，从而提高虾仁的加工性能；经优化验证确定最优脱壳条件为压强200 MPa、保压时间3 min、施压温度20 ℃。该条件下处理南美白对虾，脱壳时间缩短60.43%、得肉率提高6.21%、虾仁持水性增至15.20%、汁液流失率降低至0.88%、整体色泽变化值2.45、硬度677.154 g、弹性0.721。

关键词: 南美白对虾, 超高压处理, 脱壳工艺

Abstract:

The effect of ultra-high pressure (UHP) treatment on shucking conditions for Penaeus vannamei Boone was
investigated and processing properties of the processed shrimp meat were evaluated. The optimal shucking conditions by
UHP treatment were determined by investigating the effects of pressure, holding time and temperature on shrimp meat
yield, shucking time and water holding capacity (WHC). The drip loss, texture and color variations of peeled shrimps as a
function of shucking conditions were assessed. Results showed that compared with traditional manual shelling technique,
UHP treatment could significantly (P < 0.05) shorten the shucking time, enhance the meat yield and water-holding capacity
of shrimps, and reduce the drip loss, consequently improving processing properties of peeled shrimps. The optimal UHP
conditions for shucking Penaeus vannamei Boone were 20 ℃ and 200 MPa held for 3 min. Under these conditions the
shucking time was reduced by 60.43%, and the drip loss was decreased to 0.88%; the meat yield was increased by 6.21%,
and the WHC was enhanced to 15.20%. In addition, the color difference (ΔE ) value, hardness and springiness were 2.45,
677.154 g and 0.721, respectively.

Key words: Penaeus vannamei Boone, ultra-high pressure treatment, shucking technique

中图分类号:

TS254.4

陈少华，胡志和*，吴子健，薛璐. 超高压技术对南美白对虾脱壳及加工性能的影响[J]. 食品科学, doi: 10.7506/spkx1002-6630-201422003.

CHEN Shao-hua, HU Zhi-he*, WU Zi-jian, XUE Lu. Effect of Ultra-High Pressure Treatment on Shucking of Penaeus vannamei Boone and Its Processing Properties[J]. FOOD SCIENCE, doi: 10.7506/spkx1002-6630-201422003.

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超高压技术对南美白对虾脱壳及加工性能的影响

Effect of Ultra-High Pressure Treatment on Shucking of Penaeus vannamei Boone and Its Processing Properties

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