超高压结合真空低温烹饪技术制备即食虾及其品质特性

doi:10.7506/spkx1002-6630-20230327-244

食品科学 ›› 2024, Vol. 45 ›› Issue (5): 193-200.doi: 10.7506/spkx1002-6630-20230327-244

超高压结合真空低温烹饪技术制备即食虾及其品质特性

曾馨瑶，孙颖，焦德新，朱晨，刘回民

（1.吉林农业大学食品科学与工程学院，吉林长春 130000；2.小麦和玉米深加工国家工程研究中心，吉林长春 130000）

出版日期:2024-03-15 发布日期:2024-04-03
基金资助:
“十三五”国家重点研发计划重点专项（2018YFD0901002-4）

Preparation and Quality Characteristics of Ready-to-Eat Shrimp Using Ultra-high Pressure Combined with Sous-Vide Technology

ZENG Xinyao, SUN Ying, JIAO Dexin, ZHU Chen, LIU Huimin

(1. College of Food Science and Engineering, Jilin Agricultural University, Changchun 130000, China;2. National Engineering Research Center for Wheat and Corn Deep Processing, Changchun 130000, China)

Online:2024-03-15 Published:2024-04-03

摘要/Abstract

摘要： 以南美白对虾为研究对象，对超高压联合真空低温烹饪冻干虾（sous-vide combined with high pressure cooked and freeze-dried shrimp，SPF）与传统热加工技术制备的高温熟制风干虾（boiled and hot air dried shrimp，BH）的品质进行研究。结果表明，与BH相比，SPF的硬度较低，颜色较饱满，感官评分较高，更受消费者喜爱。检测挥发性香味物质发现，SPF中的苯甲醛含量显著高于BH，SPF更具有海鲜风味。在脂肪酸含量上，SPF中多不饱和脂肪酸含量高于BH。同时，通过货架期动力学模型建立得到SPF氧化稳定性较高。因此，超高压联合真空低温烹饪技术制备即食虾可以更好地改善即食虾的品质和风味，实验结果为规模化生产高品质、风味独特且方便食用的即食虾提供了理论基础。

关键词: 南美白对虾；超高压技术；真空低温烹饪技术；即食虾；品质特性

Abstract: In this study, Penaeus vannamei was used to analyze the quality of sous-vide combined with high pressure cooked and freeze-dried shrimp (SPF) and boiled and hot air dried shrimp (BH) prepared by traditional thermal processing. The results showed that compared with BH, SPF had lower hardness, fuller color and higher sensory score, which was more popular with consumers. The content of benzaldehyde was significantly higher in SPF than in BH, and SPF had a more prominent seafood-like flavor. The content of polyunsaturated fatty acids was also higher in SPF than in BH. Meanwhile, a dynamic model was established for shelf life prediction. According to the model, SPF had high oxidative stability. Therefore, sous-vide combined with high pressure can improve the quality and flavor of ready-to-eat shrimp. The results from this study provide a theoretical basis for the large-scale production of high-quality, convenience and ready-to-eat shrimp with unique flavor.

Key words: Penaeus vannamei; ultra-high pressure technology; sous-vide technology; ready-to-eat shrimp; quality characteristics

中图分类号:

S986.1

曾馨瑶，孙颖，焦德新，朱晨，刘回民. 超高压结合真空低温烹饪技术制备即食虾及其品质特性[J]. 食品科学, 2024, 45(5): 193-200.

ZENG Xinyao, SUN Ying, JIAO Dexin, ZHU Chen, LIU Huimin. Preparation and Quality Characteristics of Ready-to-Eat Shrimp Using Ultra-high Pressure Combined with Sous-Vide Technology[J]. FOOD SCIENCE, 2024, 45(5): 193-200.

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超高压结合真空低温烹饪技术制备即食虾及其品质特性

Preparation and Quality Characteristics of Ready-to-Eat Shrimp Using Ultra-high Pressure Combined with Sous-Vide Technology

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