| 摘要: |
| 以褐藻酸钠为原料，采用过氧化氢氧化法制备褐藻酸钠裂解物，分析了裂解物对南美白对虾Penaeus vannamei虾仁质量的效果，并研究了对虾仁冷冻后品质的影响。结果表明，褐藻酸钠裂解物中的分子量大于6 kDa的裂解物HDX-A能有效改善冷冻后水分流失，虾仁经1％的浸泡液处理1h后进行冻藏不同时间后再解冻，HDX-A能够有效地阻止水分流失，从而保持虾仁水分且随时间的延长其保持能力并不减弱，而且随浸泡溶液浓度的增加效果增强。HDX-A主要是通过增加自由水含量而避免了冷冻后虾仁水分和营养流失。HDX-A还可有效地降低冷冻虾仁的蒸煮损失，1.5%处理的样品蒸煮损失最低，整体上蒸煮损失低于20%，120d时仅为15.6％左右，显著低于对照（P<0.05）。HDX-A可通过降低冷冻虾仁水分流失改善了粘弹性和破断力等流变学特性，提高了产品品质，可作为无磷品质改良剂替代复合磷酸盐。 |
| 关键词: 褐藻酸钠裂解物 冷冻南美白对虾 流变学特征 无磷品质改良剂 |
| DOI： |
| 分类号: |
| 基金项目:海洋公益性行业科研专项（201105029）、江苏省自然科学基金（BK2009215）、广东省海洋渔业科技推广专项（A200901B02；A200901I03）、江苏高校优势学科建设工程资助项目和江苏大学校基金项目(08JDG006)共同资助 |
|
| Effect of alginate pyrolysis product on the quality of frozen white leg shrimp Penaeus vannamei |
|
|
| Abstract: |
| The sodium alginate pyrolysis products were obtained through H2O2 oxidation. The effect of the main component (HDX-A, molecular weight over 6 kDa)on the quality of cryo-preserved peeled white leg shrimp Penaeus vannamei was studied. It was found that HDX-A effectively prevented water and nutrition losses of the frozen white leg shrimp after being marinated in 1% alginate pyrolysis solution. The effect improved with the increase of HDX-A concentration and the marinating time. The cooking loss of the frozen white leg shrimp could be obviously declined by lower than 20% by HDX-A. The cooking loss of the sample that marinated in the 1.5% HDX-A solution was about 15.6% after being frozen for 120 days, which was significantly less than the control (P<0.05). The rheological parameters such as break strength and viscoelasticity of the frozen white leg shrimp were improved by HDX-A through increasing the water holding capacity. HDX-A would be used as a replacement for phosphate compound in frozen white leg shrimp for improving quality. |
| Key words: Alginate pyrolysis product Frozen white leg shrimp Penaeus vannamei Rheological parameters Non-phosphorus additive |
