摘要
以海藻酸钠和壳聚糖为涂膜剂对鲜虾及虾仁进行涂膜处理,然后分别进行冷藏及冷冻保鲜。通过测定解冻汁液流失、煮汁损失、干耗率及质构变化,研究在不同贮藏条件下采用可食性涂膜保鲜虾在品质控制方面的作用。实验结果表明:可食性涂膜保鲜能显著减少解冻汁液流失、降低煮汁损失及干耗率,并且能保持较好的硬度和弹性。壳聚糖复合涂膜的保鲜效果优于海藻酸钠的保鲜效果。
The shrimp were coating with sodium alginate and chitosan. After that, shrimps were stored under ice and frozen condition. Thawing waste, cooking loss, dehydration date and the change of texture were regularly measured after being stored a period of time. The effect on the quality of edible coating shrimp stored different condition was studied. The result of the experiment showed that edible coating had preserves fresh effect and could evidently decrease thawing waste, cooking loss and dehydration date, also could keep better hardness and springiness. The result of experiment was that effect of preservation of coating by chitosan was better than that of coating by sodium alginate.
出处
《食品工业科技》
CAS
CSCD
北大核心
2008年第8期255-257,260,共4页
Science and Technology of Food Industry
基金
天津市教委科研专项(2006ZH91)
关键词
虾
壳聚糖
海藻酸钠
涂膜保鲜
质构仪
shrimp
chitosan
sodium alginate
coating and preserving
texture analyzer
