【作者】 屈小娟； 刘书成； 黄万有； 吉宏武； 毛伟杰； 解万翠；

【Author】 QU Xiao-juan , LIU Shu-cheng*, HUANG Wan-you, JI Hong-wu, MAO Wei-jie, XIE Wan-cui (College of Food Science and Technology, Key Laboratory of Advanced Processing of Aquatic Products of Guangdong Higher Education Institution, Guangdong Ocean University,Zhanjiang 524088, China)

【机构】 广东海洋大学食品科技学院广东普通高校水产品深加工重点实验室；

【摘要】 以凡纳滨对虾虾仁为材料,以常压热处理为对照,研究高密度CO2处理的压力(5-25MPa)、温度(35-55℃)、时间(10-50min)等因素对虾仁品质的影响规律。结果表明:高密度CO2处理对虾仁pH值和弹性没有显著影响(p>0.05),随着处理温度、压力的增大和时间的延长,虾仁硬度增大,质量损失增多,保水性下降(p<0.05);热处理和高密度CO2处理均可以引起虾肉蛋白质的聚集变性,降低蛋白质的溶解度;与热处理虾仁相比,高密度CO2处理得到的虾仁具有更好的感官特性和品质,同时减少了营养物质的流失。更多还原

【Abstract】 Compared with shelled shrimp by heat at normal pressure, the effects of pressure (5- 25 MPa), temperature (35- 55 ℃) and time (10 -50 min) of dense phase carbon dioxide (DPCD) treatment on the muscle quality of shelled shrimp were investigated. The results showed that DPCD had no significant (p>0.05) effect on muscle pH and springiness of shelled shrimp, higher weight loss and hardness (p<0.05) of shelled shrimp were observed with exposure time, temperature and pressure increasing, however, water holding capacity was found to decrease significantly (p<0.05). DPCD and heat treatment can induced denaturation of shelled shrimp and decreased the protein solubility. Compared with that treated by heat, the shelled shrimp treated by DPCD had higher qualities, retained more nutrient components.更多还原