摘要
我国是水产品进出口大国,对虾因肉质鲜美、营养丰富,居于水产品食用之首。近年来,随着人们对对虾食用的需求日益增大,虾加工副产品的产量也逐年递增,目前对虾副产品已用于虾酱、虾油、虾壳粉的制备。虾壳粉因其独特的鲜香味可用作日常调味品,在提供营养的同时带给人们味蕾的享受,但虾壳粉品质会随着贮藏时间的延长而逐渐下降,产生氧化反应、内源酶活性丧失等问题。该研究以对虾虾壳为原料制备虾壳粉,研究虾壳粉在常温贮藏过程中氨基酸含量、蛋白质含量、脂肪含量、虾青素含量、过氧化值(POV)、酸价(AV)、硫代巴比妥酸(TBA)值的变化规律。结果表明,在常温贮藏75 d后,蛋白质含量、脂肪含量、虾青素含量分别由0.78%、4.7%、295.75μg/g逐渐降低至0.25%、3.9%、80.6μg/g。同时,POV、AV出现明显升高趋势,TBA值先上升后下降。因此,在虾壳粉常温贮藏过程中发生了脂质氧化和营养成分流失的问题。该研究结果对延缓和控制虾壳粉贮藏过程中品质的变化提供了理论依据。
China is a big importer and exporter of aquatic products.Shrimps rank first in the consumption of aquatic products due to the delicious meat and rich nutrition.In recent years,with people's increasing consumption demand for shrimp,the production amount of shrimp processing by-products has also been increasing year by year.At present,shrimp by-products have been used to prepare shrimp sauce,shrimp oil and shrimp shell powder.Shrimp shell powder can be used as daily seasoning because of its unique umami flavor,providing nutrition while bringing the enjoyment of the taste buds.But the quality of shrimp shell powder will decrease gradually with the increase of storage time,leading to problems such as oxidation reaction,loss of endogenous enzyme activity.In this paper,with shrimp shell as the raw material,shrimp shell powder is prepared,and the change rules of the content of amino acid,protein,fat,astaxanthin,peroxide value(POV),acid value(AV)and thiobarbituric acid(TBA)value of shrimp shell powder during storage at room temperature are studied.The results show that after 75 d of storage at room temperature,the content of protein content,fat and astaxanthin gradually decreases from 0.78%,4.7%,295.75μg/g to 0.25%,3.9%,80.6μg/g respectively.At the same time,POV and AV show a significant upward trend,while TBA value firstly increases and then decreases.Therefore,lipid oxidation and nutrient loss occur during the storage of shrimp shell powder at room temperature.The research results have provided a theoretical basis for delaying and controlling the quality changes of shrimp shell powder during storage.
作者
贺羽
王帅
崔珏
HE Yu;WANG Shuai;CUI Jue(College of Food and Biological Engineering,Xuzhou University of Technology,Xuzhou 221018,China;Key Construction Laboratory of Food Resources Development and Quality Safe in Jiangsu Province,Xuzhou University of Technology,Xuzhou 221018,China)
出处
《中国调味品》
CAS
北大核心
2024年第11期59-64,共6页
China Condiment
基金
国家自然科学基金青年项目(32102121)
江苏省自然科学基金面上项目(BK20211051)
江苏省高等学校自然科学重大项目(21KJA550001,22KJA240003)
江苏省高校自然基金青年项目(BK20210078)
徐州市科技计划重点研发项目(KC21296,KC211124,KC22133)。
关键词
虾壳粉
干燥
贮藏
品质变化
shrimp shell powder
drying
storage
quality change
