不同加热方式对南美白对虾品质变化的影响
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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。
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.
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.
引文
[1]陈杭君,郜海燕,戴志远,毛金林,房祥军,徐幸莲.捕前禁食对南美白对虾品质与黑变的影响[J].中国食品学报,2009,9(1):165-169
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[3]陈政,陈雁涛,徐善达,白新鹏,吕晓亚.南美白对虾配合饲料辐照灭菌及剂量研究[J].核农学报,2016,30(3):509-515
[4]张高静,韩丽萍,孙剑锋,王颉.南美白对虾营养成分分析与评价[J].中国食品学报,2013,13(8):254-260
[5] Lee C,Wu C,Tyan Y,Yu W,Huang E S,Yu H. Identification of pyruvate kinase as a Novel allergen in white leg shrimp(Litopenaeus Vannamei)by specific-IgE present in patients with shrimp allergy[J]. Food Chemistry,2018,258:359-365
[6] Huang Y R,Zelaya M F G,Shiau C Y. Changes in biochemical compositions and quality of white shrimp(Litopenaeus Vannamei)during storage[J]. Journal of Aquatic Food Product Technology,2016,25(1):35-45
[7]段秀霞,施文正,汪之和,王锡昌,江敏.熟制与贮藏对凡纳滨对虾挥发性成分的影响[J].水产学报,2017,41(6):971-983
[8]贠三月,邱伟强,蒋晨毓,陈舜胜,余小亮,代欢欢.凡纳滨对虾虾肉和虾头中风味物质的比较[J].水产学报,2017,41(6):907-918
[9] Lascorz D,Tore Ila E,Lyng J G,Arroyo C. The potential of ohmic heating as an alternative to steam for heat processing shrimps[J].Innovative Food Science&Emerging Technologies,2016,37:329-335
[10]池岸英,吉宏武,黄燕玲,蓝尉冰,孟凌玉.凡纳滨对虾微波熟制工艺条件的研究[J].食品工业科技,2012,33(7):206-210
[11]中华人民共和国卫生部. GB 5009. 3-2010食品安全国家标准食品中水分的测定[S].北京:中国标准出版社,2010
[12] Siriporn R,Soottawat B,WonnopⅤ. Properties and acceptability of som-fug,a Thai fermented fish mince,inoculated with lactic acid bacteria starters[J]. LWT-Food Science and Technology,2008,41(4):569-580
[13] Sasaki K,Motoyama M,Yasuda J,Yamamoto T,Oe M,Narita T,Imanari M,Fujimura S,Mitsumoto M. Beef texture characterization using internationally established texture vocabularies in ISO5492:1992:differences among four different end-point temperatures in three muscles of holstein steers[J]. Meat Science,2010,86(2):422-429
[14] Duun A S,Rustad T. Quality of super chilled vacuum packed Atlantic salmon(Salmo Salar)fillets stored at-1. 4 and-3. 6℃[J]. Food Chemistry,2008,106(1):122-131
[15] Visessanguan W,Benjakul S,Riebroy S,Thepkasikul P. Changes in composition and functional properties of proteins and their contributions to Nham characteristics[J]. Meat Science,2004,66(3):579-588
[16]郭力,过世东,刘海英.盐煮和微波加热对即食龙虾质构的影响[J].食品与生物技术学报,2011,30(3):376-380
[17]涂敏建,迟海,杨宪时,李学英.不同水分含量对南极磷虾烤虾质构和色泽的影响[J].现代食品科技,2012(9):1102-1105
[18]李斌,陶敏,徐丹丹,倪露芸,王永明,王芳,谢碧文.长江上游中华沙鳅食性特征的C、N同位素分析[J].水生生物学报,2016,40(5):978-984
[19]郭芮,苏红,张晓梅,韩冬娇,刘红英.南美白对虾中氧化三甲胺热分解产甲醛的研究[J].核农学报,2017,31(11):2186-2193
[20]高瑞昌,李雯雯,孙璐,袁丽,陆道礼,陈斌.凡纳滨对虾肌肉蛋白质的热变性及其对品质的影响[J].中国食品学报,2014,14(7):73-78
[21] Li X,Llave Y,Mao W,Fukuoka M,Sakai N. Heat and mass transfer,shrinkage,and thermal protein denaturation of Kuruma Prawn(Marsupenaeus Japonicas)during water bath treatment:a computational study with experimental validation[J]. Journal of Food Engineering,2018,238:30-43
[22]李晓龙.热诱导日本对虾(Marsupenaeus Japonicus)虾肉蛋白质变性规律研究[D].湛江:广东海洋大学,2015
[23]曹荣,刘淇,殷邦忠,薛长湖.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,2010,31(6):1-5
[24]崔宏博,薛勇,宿玮,薛长湖.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
[25] Chuang P,Ishizaki S,Nagashima Y,Jialong G,Watabe S. Isolation and c DNA Cloning of a novel red colour-related pigment-binding protein derived from the shell of the shrimp,Litopenaeus Vannamei[J]. Food Chemistry,2018,241:104-112
[26]姜启兴,申丽丽,汤凤雨,许艳顺,于沛沛,夏文水.加热温度对鳙鱼肉色泽和质构的影响研究[J].食品工业科技,2013,34(17):67-70
[27] Stepnowski P,Olafsson G,Helgason H,Jastorff B. Preliminary Study on chemical and physical principles of astaxanthin sorption to fish scales towards applicability in fisheries waste management[J].Aquaculture,2004,232(1):293-303
[28] Mao W,Li X,Fukuoka M,Liu S,Ji H,Sakai N. Study of Ca2+-ATPase activity and solubility in the whole Kuruma Prawn(Marsupenaeus japonicus)meat during heating:based on the kinetics analysis of myofibril protein thermal denaturation[J]. Food and Bioprocess Technology,2016,9(9):1511-1520
[29] Pisal S,Soottawat B,WonnopⅤ,Kongkarn K. Comparative studies on chemical composition and thermal properties of black tiger shrimp(Penaeus Monodon)and white shrimp(Penaeus Vannamei)meats[J]. Food Chemistry,2007,103(4):1199-1207
[30]孙丽,夏文水.蒸煮对金枪鱼肉及其蛋白质热变性的影响[J].食品与机械,2010,26(1):22-25
[2] Theeraphol S, Soottawat B. Compositions and yield of lipids extracted from hepatopancreas of pacific white shrimp(Litopenaeus Vannamei)as affected by prior Autolysis[J]. Food Chemistry,2012,134(2):829-835
[3]陈政,陈雁涛,徐善达,白新鹏,吕晓亚.南美白对虾配合饲料辐照灭菌及剂量研究[J].核农学报,2016,30(3):509-515
[4]张高静,韩丽萍,孙剑锋,王颉.南美白对虾营养成分分析与评价[J].中国食品学报,2013,13(8):254-260
[5] Lee C,Wu C,Tyan Y,Yu W,Huang E S,Yu H. Identification of pyruvate kinase as a Novel allergen in white leg shrimp(Litopenaeus Vannamei)by specific-IgE present in patients with shrimp allergy[J]. Food Chemistry,2018,258:359-365
[6] Huang Y R,Zelaya M F G,Shiau C Y. Changes in biochemical compositions and quality of white shrimp(Litopenaeus Vannamei)during storage[J]. Journal of Aquatic Food Product Technology,2016,25(1):35-45
[7]段秀霞,施文正,汪之和,王锡昌,江敏.熟制与贮藏对凡纳滨对虾挥发性成分的影响[J].水产学报,2017,41(6):971-983
[8]贠三月,邱伟强,蒋晨毓,陈舜胜,余小亮,代欢欢.凡纳滨对虾虾肉和虾头中风味物质的比较[J].水产学报,2017,41(6):907-918
[9] Lascorz D,Tore Ila E,Lyng J G,Arroyo C. The potential of ohmic heating as an alternative to steam for heat processing shrimps[J].Innovative Food Science&Emerging Technologies,2016,37:329-335
[10]池岸英,吉宏武,黄燕玲,蓝尉冰,孟凌玉.凡纳滨对虾微波熟制工艺条件的研究[J].食品工业科技,2012,33(7):206-210
[11]中华人民共和国卫生部. GB 5009. 3-2010食品安全国家标准食品中水分的测定[S].北京:中国标准出版社,2010
[12] Siriporn R,Soottawat B,WonnopⅤ. Properties and acceptability of som-fug,a Thai fermented fish mince,inoculated with lactic acid bacteria starters[J]. LWT-Food Science and Technology,2008,41(4):569-580
[13] Sasaki K,Motoyama M,Yasuda J,Yamamoto T,Oe M,Narita T,Imanari M,Fujimura S,Mitsumoto M. Beef texture characterization using internationally established texture vocabularies in ISO5492:1992:differences among four different end-point temperatures in three muscles of holstein steers[J]. Meat Science,2010,86(2):422-429
[14] Duun A S,Rustad T. Quality of super chilled vacuum packed Atlantic salmon(Salmo Salar)fillets stored at-1. 4 and-3. 6℃[J]. Food Chemistry,2008,106(1):122-131
[15] Visessanguan W,Benjakul S,Riebroy S,Thepkasikul P. Changes in composition and functional properties of proteins and their contributions to Nham characteristics[J]. Meat Science,2004,66(3):579-588
[16]郭力,过世东,刘海英.盐煮和微波加热对即食龙虾质构的影响[J].食品与生物技术学报,2011,30(3):376-380
[17]涂敏建,迟海,杨宪时,李学英.不同水分含量对南极磷虾烤虾质构和色泽的影响[J].现代食品科技,2012(9):1102-1105
[18]李斌,陶敏,徐丹丹,倪露芸,王永明,王芳,谢碧文.长江上游中华沙鳅食性特征的C、N同位素分析[J].水生生物学报,2016,40(5):978-984
[19]郭芮,苏红,张晓梅,韩冬娇,刘红英.南美白对虾中氧化三甲胺热分解产甲醛的研究[J].核农学报,2017,31(11):2186-2193
[20]高瑞昌,李雯雯,孙璐,袁丽,陆道礼,陈斌.凡纳滨对虾肌肉蛋白质的热变性及其对品质的影响[J].中国食品学报,2014,14(7):73-78
[21] Li X,Llave Y,Mao W,Fukuoka M,Sakai N. Heat and mass transfer,shrinkage,and thermal protein denaturation of Kuruma Prawn(Marsupenaeus Japonicas)during water bath treatment:a computational study with experimental validation[J]. Journal of Food Engineering,2018,238:30-43
[22]李晓龙.热诱导日本对虾(Marsupenaeus Japonicus)虾肉蛋白质变性规律研究[D].湛江:广东海洋大学,2015
[23]曹荣,刘淇,殷邦忠,薛长湖.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,2010,31(6):1-5
[24]崔宏博,薛勇,宿玮,薛长湖.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
[25] Chuang P,Ishizaki S,Nagashima Y,Jialong G,Watabe S. Isolation and c DNA Cloning of a novel red colour-related pigment-binding protein derived from the shell of the shrimp,Litopenaeus Vannamei[J]. Food Chemistry,2018,241:104-112
[26]姜启兴,申丽丽,汤凤雨,许艳顺,于沛沛,夏文水.加热温度对鳙鱼肉色泽和质构的影响研究[J].食品工业科技,2013,34(17):67-70
[27] Stepnowski P,Olafsson G,Helgason H,Jastorff B. Preliminary Study on chemical and physical principles of astaxanthin sorption to fish scales towards applicability in fisheries waste management[J].Aquaculture,2004,232(1):293-303
[28] Mao W,Li X,Fukuoka M,Liu S,Ji H,Sakai N. Study of Ca2+-ATPase activity and solubility in the whole Kuruma Prawn(Marsupenaeus japonicus)meat during heating:based on the kinetics analysis of myofibril protein thermal denaturation[J]. Food and Bioprocess Technology,2016,9(9):1511-1520
[29] Pisal S,Soottawat B,WonnopⅤ,Kongkarn K. Comparative studies on chemical composition and thermal properties of black tiger shrimp(Penaeus Monodon)and white shrimp(Penaeus Vannamei)meats[J]. Food Chemistry,2007,103(4):1199-1207
[30]孙丽,夏文水.蒸煮对金枪鱼肉及其蛋白质热变性的影响[J].食品与机械,2010,26(1):22-25