冷藏即食虾仁保藏期间品质变化
|
摘要
目的:制备一种高水分虾仁即食调理食品(水分含量>70%,水分活度>0.95),并对其冷藏保藏期间品质变化进行了研究。方法:活虾去虾头、壳及肠线后,100℃沸水浴预煮2 min,沥干水后进行真空包装,然后进行二次沸水浴100℃热处理10 min,最后微波(600 W)处理2 min。研究冷藏即食虾仁在保藏期间(4℃,7 d)水分含量、水分活度、残余内源酶活力、质构、风味物质、微生物等指标的变化。结果:产品在保藏期内水分含量和水分活度没有显著变化;质构方面,产品的回复性略有降低、粘性略有升高,弹性及硬度等没有显著性变化;残余内源酶活力在保藏期间变化幅度不超过1%;虽醇类、酯类和烷烃类等风味物质略有增加,但整体感官品质仍然可以接受,产品的微生物总数低于104CFU/g,且重金属含量均低于0.5 mg/kg。采用水煮、真空包装、微波处理、低温保藏相结合制备的虾仁即食调理食品,在预设货架期7 d内可以保持较高的水分活度和良好的感官品质。
Objective: The experiment prepared a high-moisture shelled shrimp product( moisture content > 70%,water activity> 0.95) and its quality during cold storage was studied.Methods: The shrimp was deheaded,decladed and deveined,followed by the first thermal treatment in boiling water at 100 ℃ for 2 min.After draining,the shrimp was vacuum-packaged,subjected to the second thermal treatment at 100 ℃ for another 10 min and finally processed in microwave oven at 600 W for 2 min.Variations of moisture content,Aw,residual activity of endo-enzymes,texture,flavor and microorganism during shelf life( 4 ℃,7 d) were investigated. Results: The moisture content and Awin shrimp product were non-significantly changed during cold storage.In the view of texture aspect,resilience decreased slightly and viscosity increased slightly whereas springiness and hardness were unchanged.Residual activity of the endogenous enzymes changed less than 1% during storage. Alcohols,esters,alkanes and other flavor ingredients somewhat increased,nevertheless,the overall sensory attributes of the product was acceptable.At the end of storage the microorganism account was less than 10~4 CFU/g and heavy metal content was lower than0.5 mg/kg.The shrimp product prepared by the combined process of thermal treatment,vacuum packed,microwave processing and cold had a designed shelf-life of 7 days at 4 ℃ and presented high Awand good sensory attributes.
Objective: The experiment prepared a high-moisture shelled shrimp product( moisture content > 70%,water activity> 0.95) and its quality during cold storage was studied.Methods: The shrimp was deheaded,decladed and deveined,followed by the first thermal treatment in boiling water at 100 ℃ for 2 min.After draining,the shrimp was vacuum-packaged,subjected to the second thermal treatment at 100 ℃ for another 10 min and finally processed in microwave oven at 600 W for 2 min.Variations of moisture content,Aw,residual activity of endo-enzymes,texture,flavor and microorganism during shelf life( 4 ℃,7 d) were investigated. Results: The moisture content and Awin shrimp product were non-significantly changed during cold storage.In the view of texture aspect,resilience decreased slightly and viscosity increased slightly whereas springiness and hardness were unchanged.Residual activity of the endogenous enzymes changed less than 1% during storage. Alcohols,esters,alkanes and other flavor ingredients somewhat increased,nevertheless,the overall sensory attributes of the product was acceptable.At the end of storage the microorganism account was less than 10~4 CFU/g and heavy metal content was lower than0.5 mg/kg.The shrimp product prepared by the combined process of thermal treatment,vacuum packed,microwave processing and cold had a designed shelf-life of 7 days at 4 ℃ and presented high Awand good sensory attributes.
引文
[1]王素华,陈积明,朱海,等.凡纳滨对虾熟虾仁的工艺研究及保藏特性分析[J].南方水产,2010,6(2):76-80.
[2]王素华,陈积明,朱海,等.凡纳滨生虾仁储藏特性研究及货架期测试[J].储运保鲜,2011(7):386-388.
[3]伍玉洁.常温保藏半干南美白对虾虾仁的研制[D].无锡:江南大学,2006.
[4]董志俭,王庆军,黄静雅,等.南美白对虾蒸制过程中水分状态及质构的变化[J].中国食品学报,2015,15(2):231-236.
[5]石红,郝淑贤,李来好,等.即食半干虾加工工艺研究[J].南方水产,2010,6(2):41-45.
[6]夏文水,项建琳,杨芳琪.提高冷冻虾仁持水性[J].冷饮与速冻食品工业,1997(4):18-19.
[7]钱嘉渊.酶的测定方法(译)[M].北京:中国轻工业出版社,1991.
[8]雷启义,邹凯,周江菊,等.脂肪酶活力测定方法及其比较[J].凯里学院学报,2011,29(6):43-45.
[9]石胜尧,张延坤,郭大发,等.大豆脂肪氧化酶活性的测定[J].营养学报,1996,18(3):354-357.
[10]黄晓春,候温甫,杨文鸽,等.冷藏过程中美国红鱼生化特征的变化[J].食品科学,2007,28(1):337-340.
[11]ECFF.Recommendations for the production of prepacked chilled food[EB/OL].http://www.ecff.net/images/ECFF_Recommendations_2nd_ed_18_12_06.pdf,2015-08-24.
[12]袁莉莉.凡纳滨对虾肉糜凝胶特性研究及虾肉肠的研发[D].湛江:广东海洋大学,2013.
[13]Thomas V,Geerurui V,Jan D B,et al.Thermal inactivation kinetics of proteases and polyphenoloxidase in brown shrimp(Crangon crangon)[J].Food Chemistry,2016,197:641-647.
[14]孙链,周辉,徐宝才.低温肉制品腐败微生物控制技术研究进展[J].肉类研究,2010(7):40-45.
[15]陈康玉,彭椼,何翠萍,等.南美白对虾虾头内源酶的分离纯化[J].现代食品科技,2010,26(6):573-581.
[16]李学鹏.中国对虾冷藏过程中品质评价及新鲜度指示蛋白研究[D].杭州:浙江工商大学,2011.
[17]陈诗妍,吉宏武,李承勇,等.凡纳滨对虾内源蛋白酶对肌原纤维蛋白的降解作用[J].食品工业科技,2015,36(5):149-155.
[18]Striket C,Benjakul S,Visessanguan W.Effect of legume seed on the inhibition of proteolytic activity and muscle degradation of fresh water prawn(Macrobrachium rosenbergii)[J].Food Chemistry,2011,129(3):1093-1099.
[19]左进华,董海洲.大豆脂肪氧化酶研究现状[J].粮食与油脂,2009(9):1-3.
[20]刘东敏,刘永乐,建辉,等.动物脂肪氧化酶及其对动物性食品的影响研究进展[J].食品与机械,2012,28(1):253-258.
[21]张露.低钠干腌猪肉制品加工技术研究[D].南京:南京农业大学,2014.
[22]张昭寰.南美白对虾中常见食源性致病菌快读检测技术及分子预测微生物模型的构建[D].上海:上海海洋大学,2015.
[23]曹荣.对虾生物保鲜与其熟制品保藏技术的研究[D].青岛:中国海洋大学,2009.
[24]白艳红,赵电波,毛多斌,等.低温肉制品加工过程卫生质量控制研究[J].食品研究与开发,2006,27(6):83-86.
[25]中华人民共和国国家卫生和计划生育委员会.GB 29921-2013食品安全国家标准食品中致病菌限量[S].北京市王府井大街36号:商务印书馆,2013.
[26]WANG Dao-ying,HAN Dong,ZHANG Muhan,et al.Changes in actomyosin dissociation and endogenous enzyme activities during heating and their relationship with duck meat tendemess[J].Food Chemistry,2013,141:675-679.
[27]蔡林林,吴冬梅,李小禹.热风干燥温度对凡纳滨对虾虾仁质构的影响[J].食品工业,2013,34(11):108-111.
[28]曹荣,刘淇,尹邦忠,等.虾仁TPA质构分析及不同熟制加工方式对其品质的影响[J].食品研究与开发,2010(6):1-4.
[29]李晓龙,刘书成,解万翠,等.水煮加热虾肉蛋白变化研究[J].食品工业科技,2015,36(15):66-69,73.
[30]池岸英.凡纳滨对虾微波蒸煮参数优化及风味成分分析[D].湛江:广东海洋大学,2012.
[31]丁浩宸,李栋芳,张燕平,等.南极磷虾虾仁与4种海虾虾仁挥发性风味成分对比[J].食品与发酵工业,2013,39(10):57-62.
[32]A M Spanier,M Flores,K W Mc Millin,et al.The effect of post-mortem aging on meat flavor quality in Brangus beef correlation of treatments,sensory,instrumental and chemical descriptors[J].Food Chemistry,1997,59(4):531-537.
[33]郑宇,刘畅,李林洁,等.浓缩苹果汁加工过程挥发性风味物质变化规律[J].分析与检测,2015,41(11):121-128.
[34]柳艳修,宋华,张铁晶,等.微波促进的磷钼酸对酯化反应的催化性能[J].化工进展,2010,29(4):670-372.
[2]王素华,陈积明,朱海,等.凡纳滨生虾仁储藏特性研究及货架期测试[J].储运保鲜,2011(7):386-388.
[3]伍玉洁.常温保藏半干南美白对虾虾仁的研制[D].无锡:江南大学,2006.
[4]董志俭,王庆军,黄静雅,等.南美白对虾蒸制过程中水分状态及质构的变化[J].中国食品学报,2015,15(2):231-236.
[5]石红,郝淑贤,李来好,等.即食半干虾加工工艺研究[J].南方水产,2010,6(2):41-45.
[6]夏文水,项建琳,杨芳琪.提高冷冻虾仁持水性[J].冷饮与速冻食品工业,1997(4):18-19.
[7]钱嘉渊.酶的测定方法(译)[M].北京:中国轻工业出版社,1991.
[8]雷启义,邹凯,周江菊,等.脂肪酶活力测定方法及其比较[J].凯里学院学报,2011,29(6):43-45.
[9]石胜尧,张延坤,郭大发,等.大豆脂肪氧化酶活性的测定[J].营养学报,1996,18(3):354-357.
[10]黄晓春,候温甫,杨文鸽,等.冷藏过程中美国红鱼生化特征的变化[J].食品科学,2007,28(1):337-340.
[11]ECFF.Recommendations for the production of prepacked chilled food[EB/OL].http://www.ecff.net/images/ECFF_Recommendations_2nd_ed_18_12_06.pdf,2015-08-24.
[12]袁莉莉.凡纳滨对虾肉糜凝胶特性研究及虾肉肠的研发[D].湛江:广东海洋大学,2013.
[13]Thomas V,Geerurui V,Jan D B,et al.Thermal inactivation kinetics of proteases and polyphenoloxidase in brown shrimp(Crangon crangon)[J].Food Chemistry,2016,197:641-647.
[14]孙链,周辉,徐宝才.低温肉制品腐败微生物控制技术研究进展[J].肉类研究,2010(7):40-45.
[15]陈康玉,彭椼,何翠萍,等.南美白对虾虾头内源酶的分离纯化[J].现代食品科技,2010,26(6):573-581.
[16]李学鹏.中国对虾冷藏过程中品质评价及新鲜度指示蛋白研究[D].杭州:浙江工商大学,2011.
[17]陈诗妍,吉宏武,李承勇,等.凡纳滨对虾内源蛋白酶对肌原纤维蛋白的降解作用[J].食品工业科技,2015,36(5):149-155.
[18]Striket C,Benjakul S,Visessanguan W.Effect of legume seed on the inhibition of proteolytic activity and muscle degradation of fresh water prawn(Macrobrachium rosenbergii)[J].Food Chemistry,2011,129(3):1093-1099.
[19]左进华,董海洲.大豆脂肪氧化酶研究现状[J].粮食与油脂,2009(9):1-3.
[20]刘东敏,刘永乐,建辉,等.动物脂肪氧化酶及其对动物性食品的影响研究进展[J].食品与机械,2012,28(1):253-258.
[21]张露.低钠干腌猪肉制品加工技术研究[D].南京:南京农业大学,2014.
[22]张昭寰.南美白对虾中常见食源性致病菌快读检测技术及分子预测微生物模型的构建[D].上海:上海海洋大学,2015.
[23]曹荣.对虾生物保鲜与其熟制品保藏技术的研究[D].青岛:中国海洋大学,2009.
[24]白艳红,赵电波,毛多斌,等.低温肉制品加工过程卫生质量控制研究[J].食品研究与开发,2006,27(6):83-86.
[25]中华人民共和国国家卫生和计划生育委员会.GB 29921-2013食品安全国家标准食品中致病菌限量[S].北京市王府井大街36号:商务印书馆,2013.
[26]WANG Dao-ying,HAN Dong,ZHANG Muhan,et al.Changes in actomyosin dissociation and endogenous enzyme activities during heating and their relationship with duck meat tendemess[J].Food Chemistry,2013,141:675-679.
[27]蔡林林,吴冬梅,李小禹.热风干燥温度对凡纳滨对虾虾仁质构的影响[J].食品工业,2013,34(11):108-111.
[28]曹荣,刘淇,尹邦忠,等.虾仁TPA质构分析及不同熟制加工方式对其品质的影响[J].食品研究与开发,2010(6):1-4.
[29]李晓龙,刘书成,解万翠,等.水煮加热虾肉蛋白变化研究[J].食品工业科技,2015,36(15):66-69,73.
[30]池岸英.凡纳滨对虾微波蒸煮参数优化及风味成分分析[D].湛江:广东海洋大学,2012.
[31]丁浩宸,李栋芳,张燕平,等.南极磷虾虾仁与4种海虾虾仁挥发性风味成分对比[J].食品与发酵工业,2013,39(10):57-62.
[32]A M Spanier,M Flores,K W Mc Millin,et al.The effect of post-mortem aging on meat flavor quality in Brangus beef correlation of treatments,sensory,instrumental and chemical descriptors[J].Food Chemistry,1997,59(4):531-537.
[33]郑宇,刘畅,李林洁,等.浓缩苹果汁加工过程挥发性风味物质变化规律[J].分析与检测,2015,41(11):121-128.
[34]柳艳修,宋华,张铁晶,等.微波促进的磷钼酸对酯化反应的催化性能[J].化工进展,2010,29(4):670-372.