冻结方式对凡纳滨对虾贮藏中组织冰晶及品质的影响

向迎春; 黄佳奇; 杨志坚; 栾兰兰; 余海霞; 杨水兵; 胡亚芹

冻结方式对凡纳滨对虾贮藏中组织冰晶及品质的影响

1. 浙江大学生物系统工程与食品科学学院, 浙江省农产品加工技术研究重点实验室, 馥莉食品研究院, 浙江杭州 310058;
2. 浙江大学舟山海洋研究中心, 浙江舟山 316021

基金项目:

省重大科技专项(2014C02017)。

国家自然科学基金(31671918)

国家十三五重点项目(2017YFD0400404)

详细信息

作者简介:
向迎春(1990-),女,硕士研究生,研究方向:水产品加工与贮藏,E-mail:18368191765@163.com。

通讯作者:
胡亚芹(1972-),女,博士,教授,研究方向:水产品加工与贮藏,E-mail:yqhu@zju.edu.cn。

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出版历程
- 收稿日期: 2017-03-28
- 网络出版日期: 2020-11-23
- 刊出日期: 2018-02-28

Effect of different freezing methods on the ice crystals and quality of white shrimp(Penaeus Vannamei)in the storage

1. College of Biosystems Engineering and Food Science, Zhejiang Key Laboratory for Agro-Food Processing, Fuli Institute of Food Science, Zhejiang University, Hangzhou 310058, China;
2. Ocean Research Center of Zhoushan, Zhejiang University, Zhoushan 316021, China

摘要

摘要: 新鲜凡纳滨对虾采用液氮、平板及冰柜冻结结合-20 ℃贮藏,研究不同贮藏时间内其组织冰晶形态与品质变化,以评价出最优的冻结方式。结果显示,随着贮藏时间的延长,平板及冰箱冻结的盐溶性蛋白含量、持水性、感官评分显著降低(p<0.05);而液氮冻结形成的冰晶直径比平板速冻小1/3,比冰箱小1/2;冻结后贮藏180 d其挥发性盐基氮(TVB-N值)≤25 mg/100 g,硫代巴比妥酸值(TBA)仅为0.72 mg/100 g,有效抑制了虾肉肌原纤维蛋白变性及脂肪氧化,能较好维持肌肉组织形态和品质,从而使虾肉的货架期延长至180 d以上。
- 凡纳滨对虾 /
- 液氮冻结 /
- 平板冻结 /
- 冰柜冻结 /
- 冰晶 /
- 品质
Abstract: Fresh white Shrimp(Penaeus Vannamei)were stored at -20 ℃ for different period after various frozen treatment including liquid nitrogen freezing,plate freezing and refrigerator freezing. The formation of ice crystals in shrimp meat tissues and changes of the meat quality were analyzed in order to evaluate the optimal way of freeze. Results showed that with the extension of storage time,the content of salt-soluble protein and water holding ability and sensory score decreased significantly(p<0.05)in both plate freezing and freezer frozen groups. The ice crystals formed during liquid nitrogen freezing were tinier 1/3 than plate freezing and tinier 1/2 than freezer frozen. After stored for 180 d,the value of TVB-N was ≤25 mg/100 g.The value of TBA was only 0.72 mg/100 g,suggesting the samples treated by liquid nitrogen was in a relative fresh condition because it could maintain the morphology of tissue better. Liquid nitrogen freezing inhibited the protein denaturation and fat oxidation in shrimp effectively in order to prolonging the shelf life more than 180 d and better quality of the shrimp.
- Penaeus Vannamei /
- liquid nitrogen freezing /
- plate freezing /
- refrigerator freezing /
- ice crystals /
- quality

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