%0 Journal Article %A XIAO Chaogeng %A CHEN Di %A WU Jiangyan %A TANG Honggang %A LU Wenjing %A YANG Huijuan %A MENG Xianghe %A CHEN Lihong %T Effects of Different Heating Methods on the Quality Changes of Penaeus vannamei %D 2019 %R 10.11869/j.issn.100-8551.2019.03.0538 %J Journal of Nuclear Agricultural Sciences %P 538-544 %V 33 %N 3 %X 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. %U https://www.hnxb.org.cn/EN/10.11869/j.issn.100-8551.2019.03.0538