作　　者： ; ; ; ; ; ; (陈亚励）;

机构地区： 广东海洋大学食品科技学院

出　　处： 《农业工程学报》 2014年第13期268-275,共8页

摘　　要： 为了探讨高密度CO2（dense phase carbon dioxide,DPCD）处理对虾仁肌肉品质的影响,以未处理的新鲜虾仁为对照,研究了DPCD处理过程中虾仁营养组成和水分子状态的变化规律。结果表明：在温度35~55℃和压力5~25 MPa的条件下处理10-50 min,与未处理虾仁相比,虾仁的水分、粗蛋白、粗脂肪和灰分含量均显著下降（P〈0.05）,尤其是脂肪含量下降幅度最大;随着DPCD处理强度增加,虾仁肌浆蛋白和肌原纤维蛋白含量显著降低（P〈0.05）,肌基质蛋白含量显著增加（P〈0.05）;随着DPCD处理强度增加,虾仁结合水自由度升高,而不易流动水和自由水的自由度下降,且结合水和自由水的比例显著升高（P〈0.05）,不易流动水的比例显著下降（P〈0.05）。DPCD在55℃和15 MPa处理虾仁30 min,虽然可以达到完全杀菌效果,但是水分、粗蛋白、粗脂肪、灰分质量分数分别下降了7%、3%、25%和11%,肌浆蛋白和肌原纤维蛋白发生较大变性,自由水比例显著增加（P〈0.05）。研究结果将为DPCD技术在对虾加工中的应用提供参考。 Dense phase carbon dioxide（DPCD） is a non-thermal processing technology, which affects microorganisms and enzymes through molecular effects of CO2 under pressures below 50 MPa and 60℃. DPCD has had less of a significant effect on the quality of food and has been applied to the process of meats, vegetables, seeds and food powders, fruits, spices and herbs, and fish. Currently, most of research are more focused on microorganisms and enzymes that are inactivated by DPCD. However, some research indicated that DPCD has an effect on the quality of meat and its products, mainly related to muscle pH value, color, water holding capacity, texture, etc. The nutritional composition of meat and its products also has a decisive effect on their qualities. Water is the highest content in meat and its products composition. Water can directly affect color, tenderness, juiciness, flavor, and the processing characteristics of meat and its products. Water content and its distribution showed dynamic changes in the processing and storage of meat and its products, which is an important factor in determining quality and shelf life. Litopenaeus vannamei is a favorite of consumers in aquatic products due to tender meat and high nutritional value. In our previous study, Litopenaeus vannamei was treated for sterilization and inactivation of polyphenol oxidase by DPCD. In order to further investigate the effect of DPCD on shrimp muscle quality, peeled shrimp were used as the studied object. The effects of temperature（35-55℃）, pressure（5-25 MPa）, and time（10-60 min） on nutritious components and water molecules of shrimp muscle were studied. The results showed as follows： when using the untreated peeled shrimp, the content of nutritious components（moisture, crude protein, crude fat, and ash）, especially fat, significantly decreased（P〈0.05） after DPCD treatment. With the increasing of DPCD treatment intensity, fat was extracted and water was dried out by DPCD. Partially ionized minerals and small molecular compoun

关 键 词： 品质控制 二氧化碳 蛋白质 高密度 低场核磁 肌肉品质 水分子 营养成分

领　　域： [轻工技术与工程] [轻工技术与工程]