摘要
为了研究浸渍冻结对凡纳滨对虾冻藏品质的影响,以挥发性盐基氮含量、脂肪氧化值、pH值、盐溶性蛋白含量、Ca2+-ATP酶活力、多酚氧化酶活力、感官评价为指标,考察浸渍冻结和静止空气冻结对凡纳滨对虾品质特性的影响。结果表明:冻藏期间静止空气冻结对虾的挥发性盐基氮含量、脂肪氧化值、pH值等腐败指标均高于浸渍冻结对虾,并且随着冻藏时间延长而显著性增大(P<0.05);盐溶性蛋白含量、Ca2+-ATP酶活力和多酚氧化酶活力随冻藏时间延长而下降,蛋白质逐渐变性,品质下降,但浸渍冻结对虾的下降程度小于静止空气冻结的。感官评价进一步显示,两种冻结方式处理对虾的组织、气味、色泽和外观4方面有不同程度下降,品质不断下降,但浸渍冻结对虾的感官评分高于静止空气冻结的对虾。综合以上结果,浸渍冻结更有利于对虾冻藏过程中品质的保持。
The effect of immersion chilling and freezing （ICF） in comparison with static air freezing （SAF） on the quality of Pacific white shrimp, Litopenaeus vannamei was investigated by monitoring the changes in total volatile basic nitrogen （TVB-N）, thiobarbituric acid relative substances （TBARS）, pH, salt soluble protein, Ca^2＋-ATPase activity, polyphenol oxidase （PPO） activity and sensory evaluation during frozen storage. The results showed that TVB-N content, TBARS value, and pH of shrimps frozen by ICF were higher than those of SAF the shrimp during frozen storage. These parameters were significantly increased with extending frozen storage time （P 〈 0.05）. Salt soluble protein, Ca^2＋-ATPase activity and PPO activity of shrimps were decreased with prolonged frozen storage time, indicating gradual denaturation of proteins and quality deterioration of the shrimp. However, the quality deterioration of Pacific white shrimp was attenuated by using ICF than SAF. Furthermore, sensory evaluation showed that although both methods caused the texture, odor, color and appearance to deteriorate more or less, ICF provided higher sensory evaluation scores than SAF. Based on these results, ICF appears to be more beneficial for maintaining the quality of Pacific white shrimp during frozen storage.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2014年第10期223-229,共7页
Food Science
基金
"十二五"国家科技支撑计划项目(2012BAD28B00)
广东省科技计划重点项目(2011A020102005)
广东省海洋渔业科技推广专项(A201101B05
B201300C03)
关键词
凡纳滨对虾
浸渍冻结
静止空气冻结
品质变化
Litopenaeus vannamei
immersion chilling and freezing
static air freezing
quality changes
