热处理对凡纳滨对虾虾仁加工品质的影响

摘要/Abstract

摘要： 为了研究热处理对凡纳滨对虾虾仁加工品质的影响，测定虾仁的菌落总数、颜色、硬度和pH值的变化，并采用电泳技术对虾仁蛋白进行分析。水浴加热温度设置为40～90℃，处理时间均为10min。与对照组相比，热处理显著(P＜0.05)减少了虾仁的菌落总数。当温度高于40℃时，虾仁色泽更亮，变得不透明。随温度升高，虾仁的白度(WI)与总色差(ΔE)整体呈增大趋势，而其pH值和硬度呈倒“S”型变化。电泳分析表明，虾仁蛋白质分子间的非共价键交联程度随温度升高而加剧，在60℃条件下低分子质量的蛋白条带增多，而在较高温度下部分变性蛋白通过分子间二硫键发生聚合。以上表明，热处理条件下虾仁蛋白并非通过单一变化过程影响虾仁品质特性。

关键词: 热处理, 凡纳滨对虾, 虾仁品质, 电泳分析

Abstract: In order to investigate the effect of heat treatment on white shrimp quality, the changes in aerobic plate count, color, hardness and pH of shrimp meat were studied. Moreover, electrophoresis technology was also used to assess protein from heat-treated shrimp meat. Shrimp meat were heated in a water bath in a range of 40—90 ℃ for 10 min. Heat treatment induced a reduction of aerobic plate count (P＜0.05) compared to untreated samples. Temperatures higher than 40 ℃ provided a brighter and less transparent appearance of shrimp meat. The whiteness (WI) and total colour difference (ΔE) of shrimp meat showed an overall trend of increase with increasing temperature. While the pH and hardness presented an inverted S-type change. Electrophoresis analysis demonstrated that intermolecular cross-links by non-covalent bond were enhanced with increasing temperature. Protein bands in low molecular weight area were more abundant in sample heated at 60 ℃. Aggregation of unfolded proteins could be induced by intermolecular disulfide bond at a higher temperature. These results indicated that shrimp quality is related to protein modifications which are not a single change process during heat treatment.

Key words: heat treatment, white shrimp (Penaeus vannamei), shrimp quality, electrophoresis analysis

中图分类号:

TS254.4

甘晓玲，和劲松，朱?瑞，毛?明，于?勇，朱松明*. 热处理对凡纳滨对虾虾仁加工品质的影响[J]. 食品科学, 2012, 33(19): 29-34.

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