摘要
以南美白对虾为对象,研究了其在-3℃微冻条件下质构参数(硬度、弹性、剪切力,咀嚼性、黏附性、胶黏性)的变化,同时考察了TVBN值、汁液流失率和感官特性的变化。结果表明:随着贮藏时间的延长,TVBN和汁液流失率均呈上升趋势;在贮藏至第14天以前,硬度、弹性、剪切力、咀嚼性呈上升趋势,之后逐渐下降,而黏附性一直呈现上升趋势,胶黏性呈下降趋势;结合TVBN值、汁液流失率和感官特性测定结果,南美白对虾质构测定结果能够较客观的表现其品质。
The textural properties, TVBN, drip loss and sensory scores of shrimp samples （Penaeus vannamei Boone） were studied during partially frozen storage. The results suggested that the TVBN, drip loss increased with the extension of storage time; Hardness, springiness, shear force and chewiness gradually increased then declined, while adhesiveness increased as well as gumminess decreased in the whole storage. According to the result of TVBN and sensory score, textural properties could be used to estimate quality changes of the shrimps during partially frozen storage.
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2013年第3期73-76,共4页
Food and Fermentation Industries
基金
天津市自然科学基金资助项目(11JCZDJC17800)
“十二五”国家科技支撑计划项目(2012BAD38B01)
