Journal of Nuclear Agricultural Sciences ›› 2019, Vol. 33 ›› Issue (3): 538-544.DOI: 10.11869/j.issn.100-8551.2019.03.0538

• Food Irradiation·Food Science • Previous Articles     Next Articles

Effects of Different Heating Methods on the Quality Changes of Penaeus vannamei

XIAO Chaogeng1, *, CHEN Di1, WU Jiangyan2, TANG Honggang1, LU Wenjing1, YANG Huijuan1, MENG Xianghe2, CHEN Lihong1   

  1. 1 Institute of Food Sciencee, Zhejiang Academy of Agricultural Sciences, Hangzhou, Zhejiang 310021;
    2 College of Ocean, Zhejiang University of Technology, Hangzhou, Zhejiang 310014
  • Received:2018-07-24 Revised:2018-11-20 Online:2019-03-10 Published:2019-01-23

不同加热方式对南美白对虾品质变化的影响

肖朝耿1, *, 谌迪1, 吴江雁2, 唐宏刚1, 卢文静1, 杨慧娟1, 孟祥河2, 陈黎洪1   

  1. 1 浙江省农业科学院食品科学研究所,浙江 杭州 310021;
    2 浙江工业大学海洋学院,浙江 杭州 310014
  • 通讯作者: 同第一作者。
  • 作者简介:肖朝耿,男,副研究员,主要从事食品加工及生物技术研究。E-mail:xiaochaogeng@163.com
  • 基金资助:
    杭州市重大科技创新项目(20112312A48)

Abstract: To clarify the effects of heating methods on the quality changes of Penaeus vannamei, the rate of water loss, texture, colour and protein composition of Penaeus vannamei treated with microwave, steam, boiling water were analyzed. It turned out that the optimal heating method of Penaeus vannamei was boiling water for 90 s. Water loss rate of Penaeus vannamei treated by microwave was 1.55 times and 1.48 times compared to the treatments under steam or boiling water at 90 s respectively. The hardness of Penaeus vannamei treated by microwave and steam were significantly higher than that of the boiling water (P < 0.05), and the elasticity and chewiness value of Penaeus vannamei treated by microwave were significantly higher than that of the other two heating methods. There were no significant differences on cohesion among three heating methods. The colour specific values of Penaeus vannamei treated by microwave and boiling water were significantly higher than of steam (P < 0.05). The loss of salt-soluble protein of Penaeus vannamei treated by microwave heating was less than the two other heating methods, the loss of water-soluble protein of Penaeus vannamei treated by boiling water was lower than other heating methods, and alkali-soluble protein content of Penaeus vannamei treated by microwave was the highest, followed by boiling water. In summary,this study provided a technical guidance for the heat processing of Penaeus vannamei.

Key words: Penaeus vannamei, heating, microwave, quality

摘要: 为探讨不同加热方式对南美白对虾营养品质的影响,以南美白对虾为原料,采用微波、蒸汽、沸水3种加热方式对其进行处理,并对其质构、色泽及蛋白成分的变化进行分析。结果表明,南美白对虾的最适加热时间为90 s,此条件下微波加热组对虾失水率分别是蒸汽加热组、沸水加热组的1.55倍和1.48倍;微波加热组和蒸汽加热组对虾的硬度相近且均显著高于沸水加热组(P<0.05);微波加热组对虾的弹性和咀嚼性均显著高于其他2种加热方式;微波加热组和沸水加热组对虾的呈色特征值均显著高于蒸汽加热组(P <0.05),但3种加热处理组对虾的内聚性无显著差异。微波加热组对虾的盐溶性蛋白损失较其他2种加热方式小,但水溶性蛋白含量低于其他加热组;微波加热组对虾的碱溶性蛋白含量最高,其次为沸水加热组。本研究结果为南美白对虾热加工方式提供了一定的技术指导。

关键词: 南美白对虾, 加热, 微波, 品质