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加工方式对海水虾及其制品中SO2含量的影响
何 柳1,2, 郭莹莹1, 王联珠1, 朱文嘉1, 刘 芬1,3, 杨祯祯1,3
1.农业部水产品质量安全检测与评价重点实验室 农业部水产品质量安全风险评估实验室 中国水产科学研究院黄海水产研究所 青岛 266071;2.中国海洋大学食品科学与工程学院 青岛 266003;3.上海海洋大学食品学院 上海 201306
摘要:
亚硫酸盐(以SO2残留量计)超标是目前影响虾类及其制品质量安全的主要因素之一。本文研究了水煮、蒸、微波烘烤、油炸、风干等加工方式对海水虾中二氧化硫(SO2)残留量的影响。结果显示,水煮、蒸、微波烘烤和油炸等加工方式可有效降低虾肉中SO2残留量,降低效果从高到低依次为水煮、蒸、微波烘烤和油炸。在风干过程中,虾肉中SO2残留量呈先升高后降低的趋势,温度越高,对SO2的脱除效果越好。在20℃、40℃、60℃、80℃条件下风干加工虾米,当水分含量达到成品要求时,虾米中SO2残留率分别为132.00%、146.70%、78.25%和48.90%。常温风干方式不利于海米中SO2消除。脱壳处理可有效降低虾米和烤虾中SO2残留量。本研究结果将为海水虾中SO2残留量的控制和限量指标制定提供科学依据,对消费者和生产者利用加工手段降低海水虾中SO2残留量也具有借鉴意义。
关键词:  SO2  海水虾  残留量  烹饪方式
DOI:
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基金项目:
Effects of Processing Methods on the Content of Sulfur Dioxide in Shrimp and Its Products
HE Liu1,2, GUO Yingying1, WANG Lianzhu1, ZHU Wenjia1, LIU Fen1,3, YANG Zhenzhen1,3
1.Key Laboratory of Testing and Evaluation for Aquatic Product Safety and Quality, Ministry of Agriculture, Laboratory of Quality and Safety Risk Assessment for Aquatic Products, Ministry of Agriculture, Yellow Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Qingdao 266071;2.College of Food Science and Engineering, Ocean University of China, Qingdao 266003;3.College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306
Abstract:
Excessive sulfur dioxide (as residual SO2) residue is currently one of the main factors affecting the quality and safety of shrimp and its products. In the study, the effects of processing methods such as boiling, steaming, microwave oven baking, frying and air drying on SO2 residue in sea shrimp were studied. The findings were described as follows. Using appropriate cooking methods, such as boiling, steaming, microwave oven baking and frying could remove SO2 residue to certain extents. Different kinds of cooking mode had different eliminating effects on SO2 residue in shrimp, and the order of eliminating effect was that boiling > steaming > microwave oven baking > frying. The SO2 residue in shrimp meat increased first and then decreased in the process of air drying, with the higher temperature, there was better eliminating effect. Under the conditions of air drying at 20℃, 40℃, 60℃ and 80℃, the residual rate of SO2 in dried peeled meat were 132.00%, 146.70%, 78.25% and 48.90% respectively, when the moisture content was in accordance with the standard of dried peeled shrimp. The air drying methods at normal temperature in most dried peeled shrimp production went against the elimination of SO2. Shell peeling treatment could effectively reduce SO2 residue in shrimp during the production of dried peeled shrimp and roasted shrimp. The results will provide scientific basis for the control of SO2 residue in the shrimp, and help the consumers and producers of shrimp industry reduce the risk of SO2 residue by proper processing methods.
Key words:  Sulfur dioxide  Shrimp  Residue amount  Cooking modes