摘要
海捕虾主要包括红虾、脊腹褐虾等,其体型较小,肉质鲜美,具有极高的营养价值和巨大的经济开发价值,对人体的保健作用,特别是小儿、孕妇和老人均有补益功效。本研究以海捕虾为原料,利用现代食品加工技术对海捕虾进行糖基化处理和嫩化处理,研究得出海捕虾肉蛋白进行糖基化改性实验,其最优条件为:羧甲基纤维素钠添加量为8μg/m L,反应时间20 min,反应温度60℃,pH为8.4。通过木瓜蛋白酶和复合磷酸盐对海捕虾仁嫩化试验验证,得出最佳组合海捕虾肉蛋白嫩化处理后虾肉的剪切力比处理前降低了20.45%。通过实验对海捕虾即食食品的加工工艺贮藏工艺进行了改良和优化,开发了具有独特风味的调味方便食品。
The sea shrimp mainly includes red shrimp, brown shrimp, etc., its small size, delicious meat,with high nutritional value and great economic development value, the role of the human health, especially children, pregnant women and the elderly Have a tonic effect. In this study, we used glyphylation treatment and tender treatment of sea shrimp using modern food processing technology. The optimal conditions for glycosylation were determined according to the single factor and orthogonal test. The optimum conditions were as follows： Methyl cellulose sodium added amount of 8 μg/m L, reaction time 20 min, reaction temperature 60 ℃,pH 8.4. The shear stress of the shrimp was 2.80 N, which was 20.45% lower than that of the original 3.52 N.The results showed that the shear strength of shrimp was 2.80 N, which was the best combination of papain and compound phosphate. Through the experiment to optimize the processing and storage of ready-to-eat food, the development of the unique flavor, easy to open the bags of ready-to-eat products.
作者
郑炜
谢超
ZHENG Wei XIE Chao(School of Food and Medicine, Zhejiang Ocean University, Zhoushan 316022, China)
出处
《浙江海洋学院学报（自然科学版）》
CAS
2017年第3期240-247,共8页
Journal of Zhejiang Ocean University(Natural Science Edition)
基金
浙江省公益性技术应用研究计划(农业项目)(2016C32080)
关键词
海捕虾
蛋白
糖基化
嫩化
方便食品
sea shrimp
protein
glycosylation
tenderization
convenience food
