上浆时间对水晶虾仁品质的影响
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摘要
为了研究上浆时间对水晶虾仁的品质影响,本文分别设定了不同上浆时间,探究其对虾仁水分含量、质构、微观结构、感官品质、TVB-N及风味物质的影响,为水晶虾仁的工业化生产提供理论依据。结果表明:上浆时间对烹饪前、后虾仁的水分含量、质构及微观结构都有显著影响,且烹饪后的水晶虾仁变化更为明显;在上浆时间为30 min时,水晶虾仁的感官品质以及风味物质是最佳的,而随着上浆时间的增加水晶虾仁的TVB-N值逐渐上升。综上,上浆时间对水晶虾仁各方面品质有明显影响,30 min是一个较适合的上浆时间点。
In order to study the sizing time impact on the quality of the crystal shrimp, this paper has set different sizing time so that can explore its influence on shrimp moisture content, texture, microstructure, sensory quality, TVB-N and flavor. The results showed that: sizing time has a significant impact on shrimp moisture content, texture and microstructure, especially after cooking. When sizing for 30 min, the crystal shrimp sensory quality and flavor is the best,and with the sizing time increases, the TVB-N values are also gradually rise. In summary, sizing time has significant influence on shrimp every aspects, and 30 min is a more suitable time point.
In order to study the sizing time impact on the quality of the crystal shrimp, this paper has set different sizing time so that can explore its influence on shrimp moisture content, texture, microstructure, sensory quality, TVB-N and flavor. The results showed that: sizing time has a significant impact on shrimp moisture content, texture and microstructure, especially after cooking. When sizing for 30 min, the crystal shrimp sensory quality and flavor is the best,and with the sizing time increases, the TVB-N values are also gradually rise. In summary, sizing time has significant influence on shrimp every aspects, and 30 min is a more suitable time point.
引文
[1]陈永清.风味与菜点质构[J].四川烹饪高等专科学校学报, 2007,(1):12-14.
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[13]IRENEUSZ B, MARZENA D O, MIROS?AWA K T, et al. Turkey breast roasting-Process optimization[J]. Journal of Food Engineering, 2010, 96(3):394-400.
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[15]刘源,徐幸莲,王锡昌,等.脂肪对鸭肉风味作用研究[J].中国食品学报, 2009, 9(1):95-100.
[16]程焕,陈健乐,林雯雯,等. SPME-GC/MS联用测定不同品种杨梅中挥发性成分[J].中国食品学报,2014, 14(9):263-270.
[17]卜凡艳,韩剑众,王彦波.三黄鸡鸡肉挥发性香气成分的研究[J].中国食品学报, 2008, 8(3):152-155.
[18]王瑞花,张文娟,陈健初,等.基于模糊数学综合评价法优化红烧肉制作工艺[J].食品工业科技,2015, 36(6):274-278.
[19]顾伟钢,彭燕,张进杰,等.模糊数学综合评价法在炖煮猪肉工艺优化中的应用[J].浙江大学学报(农业与生命科学版), 2011, 37(5):573-577.
[20]余疾风.在食品感官质量的模糊综合评价中如何正确的制定权重分配方案[J].食品科学, 1990,11(1):15-16.
[21]谭志坚,李芬芳,邢健敏.双水相萃取技术在分离、纯化中的应用[J].化工技术与开发, 2010, 39(8):29-35.
[22]谢主兰,陈龙,雷晓凌,等.采用挥发性盐基氮动力学模型预测低盐虾酱的货架寿命[J].现代食品科技, 2013, 29(1):29-33.
[23]KRAUJALYT ?V, LEITNER E, VENSKUTONIS P R. Characterization of Aronia melanocarpa volatiles by headspace-solid-phase microextraction(HSSPME), simultaneous distillation/extraction(SDE),and gas chromatography-olfactometry(GC-O)meth ods[J]. Journal of Agricultural&Food Chemistry,2013, 61(20):4728-4736.
[24]PINO J A, FEBLES Y. Odour-active compounds in banana fruit cv. Giant Cavendish[J]. Food Chemistry,2013, 141(2):795-801.
[25]麦雅彦,杨锡洪,连鑫,等. SDE/GC-MS测定南美白对虾的挥发性香气成分[J].现代食品科技, 2014,30(1):206-210.
[26]CARRAPISO A I, JURADO A, TIMóN M L, et al. Odor-active compounds of Iberian hams with different aroma characteristics[J]. Journal of Agricultural&Food Chemistry, 2002, 50(22):6453-6458.
[27]NUZZI M, SCALZO R L, TESTONI A, et al. Evaluation of fruit aroma quality:comparison between gas chromatography-olfactometry(gc-o)and odour activity value(OAV)aroma patterns of strawberries[J]. Food Analytical Methods, 2008, 1(4):270-282.
[28]ERICKSON M C, BULGARELLI M A, AVA R, et al. Sensory differentiation of shrimp using a trained descriptive analysis panel[J]. LWT-Food Science and Technology, 2008, 40(10):1774-1783.
[2]DESMOND E, TROY D J. Nutrient Claims on Packaging[M]//Encyclopedia of Meat Sciences. Ox ford:Elsevier, 2004:903-909.
[3]冯月荣,樊军浩,陈松.调理食品现状及发展趋势探讨[J].肉类工业, 2006(10):36-39.
[4]赵仁良.烹水晶虾仁关键在上浆[J].中国食品,1996,(8):22.
[5]ZHANG B, MA L K, DENG S G, et al. Shelf-life of pacific white shrimp(Litopenaeus vannamei)as affected by weakly acidic electrolyzed water iceglazing and modified atmosphere packaging[J]. Food Control, 2015, 51:114-121.
[6]王金汉.水晶虾仁的制作及关键[J].烹调知识, 2003(12):27-27.
[7]吉红.水晶虾仁[J].食品与生活, 2007(6):17.
[8]TSIRONI T N, TAOUKIS P S. Effect of processing parameters on water activity and shelf life of osmotically dehydrated fish filets[J]. Journal of Food Engineering, 2014, 123(2):188-192.
[9]MELENDRES M V, CAMOU J P, OLIVERA N G T, et al. Response surface methodology for predicting quality characteristics of beef patties added with flaxseed and tomato paste[J]. Meat Science, 2014,97(1):54-61.
[10]HAYES J E, CANONICO I, ALLEN P. Effects of organic tomato pulp powder and nitrite level on the physicochemical, textural and sensory properties of pork luncheon roll[J]. Meat Science, 2013, 95(3):755-762.
[11]JONES K W, MANDIGO R W. Effect of chopping temperature on the microstructure of meat emulsions[J]. Journal of Food Science, 1982, 47(6):1930-1934.
[12]崔宏博,薛勇,宿玮,等.南美白对虾即食虾仁加工工艺和贮藏研究[J].食品科学, 2012, 33(4):257-261.
[13]IRENEUSZ B, MARZENA D O, MIROS?AWA K T, et al. Turkey breast roasting-Process optimization[J]. Journal of Food Engineering, 2010, 96(3):394-400.
[14]姚燕佳,张进杰,顾伟钢,等.不同储藏温度对鲢鱼鲜度品质的影响[J].浙江大学学报(农业与生命科学版), 2011, 37(2):212-218.
[15]刘源,徐幸莲,王锡昌,等.脂肪对鸭肉风味作用研究[J].中国食品学报, 2009, 9(1):95-100.
[16]程焕,陈健乐,林雯雯,等. SPME-GC/MS联用测定不同品种杨梅中挥发性成分[J].中国食品学报,2014, 14(9):263-270.
[17]卜凡艳,韩剑众,王彦波.三黄鸡鸡肉挥发性香气成分的研究[J].中国食品学报, 2008, 8(3):152-155.
[18]王瑞花,张文娟,陈健初,等.基于模糊数学综合评价法优化红烧肉制作工艺[J].食品工业科技,2015, 36(6):274-278.
[19]顾伟钢,彭燕,张进杰,等.模糊数学综合评价法在炖煮猪肉工艺优化中的应用[J].浙江大学学报(农业与生命科学版), 2011, 37(5):573-577.
[20]余疾风.在食品感官质量的模糊综合评价中如何正确的制定权重分配方案[J].食品科学, 1990,11(1):15-16.
[21]谭志坚,李芬芳,邢健敏.双水相萃取技术在分离、纯化中的应用[J].化工技术与开发, 2010, 39(8):29-35.
[22]谢主兰,陈龙,雷晓凌,等.采用挥发性盐基氮动力学模型预测低盐虾酱的货架寿命[J].现代食品科技, 2013, 29(1):29-33.
[23]KRAUJALYT ?V, LEITNER E, VENSKUTONIS P R. Characterization of Aronia melanocarpa volatiles by headspace-solid-phase microextraction(HSSPME), simultaneous distillation/extraction(SDE),and gas chromatography-olfactometry(GC-O)meth ods[J]. Journal of Agricultural&Food Chemistry,2013, 61(20):4728-4736.
[24]PINO J A, FEBLES Y. Odour-active compounds in banana fruit cv. Giant Cavendish[J]. Food Chemistry,2013, 141(2):795-801.
[25]麦雅彦,杨锡洪,连鑫,等. SDE/GC-MS测定南美白对虾的挥发性香气成分[J].现代食品科技, 2014,30(1):206-210.
[26]CARRAPISO A I, JURADO A, TIMóN M L, et al. Odor-active compounds of Iberian hams with different aroma characteristics[J]. Journal of Agricultural&Food Chemistry, 2002, 50(22):6453-6458.
[27]NUZZI M, SCALZO R L, TESTONI A, et al. Evaluation of fruit aroma quality:comparison between gas chromatography-olfactometry(gc-o)and odour activity value(OAV)aroma patterns of strawberries[J]. Food Analytical Methods, 2008, 1(4):270-282.
[28]ERICKSON M C, BULGARELLI M A, AVA R, et al. Sensory differentiation of shrimp using a trained descriptive analysis panel[J]. LWT-Food Science and Technology, 2008, 40(10):1774-1783.
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