作　　者： ; ; ; ; ; ;

机构地区： 广东海洋大学食品科技学院

出　　处： 《水产学报》 2013年第10期1542-1550,共9页

摘　　要： 高密度CO2(DPCD)是未来非常具有前景的非热加工技术之一,可以实现对食品的杀菌和钝酶,并对其品质产生影响。为了探讨高密度CO2对凡纳滨对虾肉品质的影响,实验以凡纳滨对虾为研究对象,采用DPCD和热处理,测定虾肉营养成分、质量损失、pH值、持水力、质构、蛋白质组成和呈味成分等的变化。结果显示:与鲜虾相比,DPCD处理会造成虾肉水分和粗脂肪含量显著降低(P<0.05),但粗蛋白含量无显著变化(P>0.05),而经热处理会使虾肉粗蛋白和粗脂肪含量都显著减少(P<0.05);DPCD处理造成虾肉质量损失达16.02%±1.90%,但对虾肉pH值无显著影响(P>0.05);DPCD和热处理都能使虾肉蛋白质发生变性,造成持水力显著下降(P<0.05),从(84.79±5.25)g/100 g分别下降至(65.18±2.06)和(65.58±2.08)g/100 g;DPCD处理对虾肉硬度无显著影响(P>0.05),而热处理则造成虾肉硬度显著升高(P<0.05),从(3.48±0.49)N上升到(7.37±0.76)N,DPCD处理和热处理都显著降低了虾肉弹性(P<0.05),从0.88±0.08分别下降到0.71±0.03和0.78±0.03;除甜菜碱、PO3-4、Cl-外,DPCD处理对虾肉主要呈味成分(游离氨基酸、ATP及关联化合物、有机酸、糖原等)无显著影响(P>0.05),而热处理则会造成大部分呈味成分的损失。实验表明,DPCD处理对虾肉品质的影响要小于热处理对虾肉品质的影响。 Dense phase carbon dioxide（DPCD）is a promising non-thermal processing technology that affects microorganisms and enzymes through molecular effects of CO2 under pressures below 50 MPa and temperature below 60 ℃.DPCD could affect food physical,nutritional,sensory qualities.In these experiments,compared with fresh shrimp（Litopenaeus vannamei）,the effects of dense phase carbon dioxide（DPCD）and heat treatment on the nutrient components,mass loss,pH value,water-holding capacity,texture,protein and flavor components of shrimp meat were investigated.The results were as follows：compared with fresh shrimp,the water and crude fat content of shrimp meat treated by DPCD decreased significantly（P〈0.05）and the crude protein content of that had no significant change（P〉0.05）,while the crude protein and fat content of shrimp meat treated by heat decreased significantly（P〈0.05）;the mass loss of shrimp meat treated by DPCD was 16.02%±1.90%,but DPCD had no significant effect on pH value of shrimp meat（P〉0.05）;DPCD and heat treatment could induce shrimp protein denaturation,which caused water holding capacity of shrimp meat decreased significantly（P〈0.05）,from（84.79±5.25） g/100 g to （65.18±2.06） g/100 g and （65.58±2.08） g/100 g respectively;DPCD treatment has no significant effect on hardness of shrimp meat（P〉0.05）,while heat treatment caused hardness of shrimp meat to increased significantly（P〈0.05）,from （3.48±0.49） N to （7.37±0.76） N;DPCD and heat treatment caused springiness of shrimp meat to decrease significantly（P〈0.05）,from 0.88±0.08 to 0.71±0.03 and 0.78±0.03 respectively;except for betaine,PO3-4 and Cl-,the contents of other taste-active components（free amino acids,ATP related compounds,organic acid,and glycogen etc.）had no significant difference（P〉0.05）between DPCD treated and fresh shrimp,but heat treatment led to significant loss of shrimp meat taste-active components（P〈0.05）.These results indicated that negative ef

关 键 词： 高密度 热处理 虾肉品质 呈味成分

领　　域： [轻工技术与工程] [轻工技术与工程]