摘要
以养殖南美白对虾和海捕鹰爪虾为研究对象,分析虾仁不同部位的TPA(Texture Profile Analysis)质构特性,并分析不同熟制加工方式对虾仁品质的影响。结果表明,不同种类的虾仁(南美白对虾和鹰爪虾)及同种虾仁的不同部位其质构特性有较大的差别,为确保数据的准确性和可比性,试验中应固定TPA的测定部位,其中第二和第三腹节适宜作为TPA的测定位点;121℃高温高压的灭菌工艺会造成虾仁硬度、弹性和咀嚼性的大幅度下降,为保证虾仁的感官品质,生产加工中应采用沸盐水煮制的熟制加工方式。
TPA （Texture Profile Analysis） was applied for the determination of texture characteristic of Litopenaeus vannamei and Trachypenaeus curvirostris, and effect of different cooking methods on the quality of peeled prawns was analyzed. Results showed that TPA values were different according to the species and measuring sites. Specific site should be determined when TPA was put in use, such as the second and third abdominal segment. Based on TPA and sensory assessment, traditional cooking method should be used to ensure the quality of peeled prawn products, and 121 ℃ autoclaving sterilization should be avoided as it has terrible influence on the texture and sensory property of product.
出处
《食品研究与开发》
CAS
北大核心
2010年第6期1-5,共5页
Food Research and Development
基金
中央级公益性科研院所专项资金项目"大宗海水养殖产品加工关键技术研究"(2060302)
关键词
虾仁
熟制加工
质构分析
感官评定
peeled prawns
cooking technology
TPA
sensory assessment
