南美白对虾即食虾仁加工工艺和贮藏研究.PDF

※包装贮运 食品科学 2012, Vol. 33, No. 04 257 崔宏博，薛 勇，宿 玮，薛长湖 * ( 中国海洋大学食品科学与工程学院，山东 青岛 266003) 为了获得贮藏期长的即食南美白对虾制品，对其关键加工工艺进行研究，并对其贮藏过程中质构、蛋白 质、游离氨基酸、虾青素含量、TBA 值以及微观结构的变化进行测定。经蒸汽蒸制加工，腌渍调味，115 ℃高 压蒸汽灭菌处理的虾仁，40 ℃条件可贮藏30d 以上。贮藏过程中虾仁质构下降明显，其质构变化与蛋白质的降解、 肌纤维的结构破坏有关，脂肪的氧化引起虾青素的降解和虾仁色泽的变化。 南美白对虾；即食虾仁；质构；蛋白质降解；加工工艺 Processing Technologies for Ready-to-Eat Litopenaeus vannamei and Changes in Its Properties during Storage CUI Hong-bo ，XUE Yong ，SU Wei，XUE Chang-hu* (College of Food Science and Engineering, Ocean University of China, Qingdao 266003, China) Abstract：Key processing techniques for producing long lasting ready-to-eat Litopenaeus vannamei products were investigated. In addition, the changes in texture properties, the contents of protein, free amino acids and astaxanthin, TBA, and microstructure of ready-to-eat Litopenaeus vannamei were measured during storage. The storage life of ready-to-eat Litopenaeus vannamei produced by steaming, curing and high pressure steam sterilization at 115 ℃ was up to more than 30 days at 40 ℃. The texture of Litopenaeus vannamei deteriorated obviously during storage and the changes were associated with the decomposition of proteins and structural damage of muscle fibers. Moreover, lipid oxidation could cause the decomposition of astaxanthin and changes in the color of Litopenaeus vannamei. Key words ：Litopenaeus vannamei ；ready-to-eat shrimp ；texture ；protein degradation ；processing technologies 中图分类号：TS254.4 文献标识码：A 文章编号：1002-6630(2012)04-0257-05 南美白对虾(Litopenaeus vannamei ) 是一种营养丰 它不仅具有营养上的重要意义，而且还往往决定着食品 富、味道鲜美的海味食品，其蛋白质含量高于 9 0 % ( 干 的质构和风味，具有很多特殊的机能特性，决定其咀 [1] ， 嚼性等指标[9] 。蛋白质是对虾的主要组成成分，在酶