郑静静,林 琳,张艳凌,陆剑锋,姜绍通.熟制小龙虾冷冻贮藏期间的品质变化研究[J].食品安全质量检测学报,2020,11(5):1468-1474
熟制小龙虾冷冻贮藏期间的品质变化研究
Quality changes of cooked crayfish during frozen storage
投稿时间:2019-12-03  修订日期:2020-03-09
DOI:
中文关键词:  小龙虾  冷冻  脂肪氧化  挥发性盐基氮  颜色
英文关键词:crayfish  freezing  fat oxidation  volatile base nitrogen  color
基金项目:国家虾蟹产业技术体系项目(CARS-48)、安徽水产产业技术体系项目(NYCYTX-2016-84)
作者单位
郑静静 合肥工业大学食品与生物工程学院 
林 琳 合肥工业大学食品与生物工程学院;安徽省农产品精深加工重点实验室;农产品生物化工教育部工程研究中心 
张艳凌 合肥工业大学食品与生物工程学院 
陆剑锋 合肥工业大学食品与生物工程学院;安徽省农产品精深加工重点实验室;农产品生物化工教育部工程研究中心 
姜绍通 合肥工业大学食品与生物工程学院;安徽省农产品精深加工重点实验室 
AuthorInstitution
ZHENG Jing-Jing School of Food and Biological Engineering, Hefei University of Technology 
LIN Lin School of Food and Biological Engineering, Hefei University of Technology;Key Laboratory for Agriculture Products Processing of Anhui Province;Engineering Research Center of Bio-process, Ministry of Education 
ZHANG Yan-Ling School of Food and Biological Engineering, Hefei University of Technology 
LU Jian-Feng School of Food and Biological Engineering, Hefei University of Technology;Key Laboratory for Agriculture Products Processing of Anhui Province;Engineering Research Center of Bio-process, Ministry of Education 
JIANG Shao-Tong School of Food and Biological Engineering, Hefei University of Technology;Key Laboratory for Agriculture Products Processing of Anhui Province 
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中文摘要:
      目的 研究熟制小龙虾冷冻贮藏期间的品质变化。方法 以熟制的带壳和去壳小龙虾为原料, 将其在18 ℃下贮藏1个月, 通过检测虾肉的脂肪氧化程度、pH值、挥发性盐基氮(total volatile base nitrogen, TVB-N)值、盐溶性蛋白含量、色泽、质构特性等指标, 考察小龙虾在冷冻贮藏期间的品质变化。结果 在贮藏期间, 带壳和去壳小龙虾虾肉的脂质氧化程度、pH值、TVB-N均呈上升趋势, 总巯基含量和盐溶性蛋白含量持续下降, 去壳虾肉颜色变化不显著, 而带壳虾肉的色泽参数L*值和白度值W显著降低, 硬度、弹性、咀嚼度和回复力在贮藏前期下降显著, 之后下降趋势较为平缓。结论 带壳和去壳的虾肉在贮藏前期(0~2周)的各指标无显著差异, 而冷冻贮藏3周之后, 带壳虾肉的品质优于去壳虾肉, 冷冻贮藏一个月后, 带壳虾肉和去壳虾肉均可正常食用。
英文摘要:
      Objective To study the quality changes of cooked crayfish during frozen storage. Methods The cooked crayfish without and with shell were used as raw materials and stored at 18 ℃ for a month. The quality of crayfish during frozen storage was examined by measuring the degree of fat oxidation, pH value, volatile base nitrogen (TVB-N value), salt soluble protein content, color, and texture characteristics of crayfish meat. Results During storage, the lipid oxidation, pH value and TVB-N of crayfish with and without shell increased, while the content of total sulfhydryl group and salt soluble protein decreased. The color of crayfish meat without shell had no significant change, but the L* and W value of crayfish meat with shell decreased significantly. The hardness, elasticity, chewiness and resilience decreased significantly in the early stage of storage, and then decreased gently. Conclusion There is no significant difference in the indexes of without and with shell crayfish in the early stage of storage (02 weeks), but the quality of crayfish with shell is better than the crayfish without shell after 3 weeks of frozen storage. The crayfish meats both with shell and without shell are edible after 1 month frozen storage.
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