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加工方式对海水虾及其制品中SO2含量的影响
作者姓名:何 柳  郭莹莹  王联珠  朱文嘉  刘 芬  杨祯祯
作者单位: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;中国海洋大学食品科学与工程学院 青岛 266003,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,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,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,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;上海海洋大学食品学院 上海 201306,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;上海海洋大学食品学院 上海 201306
摘    要:亚硫酸盐(以SO_2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(SO_2)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SO_2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SO_2残留量呈先升高后降低的趋势,温度越高,对SO_2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SO_2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SO_2消除。脱壳处理可有效降低虾米和烤虾中SO_2残留量。本研究结果将为海水虾中SO_2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SO_2残留量也具有借鉴意义。

关 键 词:SO2  海水虾  残留量  烹饪方式
收稿时间:2017/1/12 0:00:00
修稿时间:2017/2/5 0:00:00

Effects of Processing Methods on the Content of Sulfur Dioxide in Shrimp and Its Products
Authors:HE Liu  GUO Yingying  WANG Lianzhu  ZHU Wenji  LIU Fen and YANG Zhenzhen
Institution: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; College of Food Science and Engineering, Ocean University of China, Qingdao 266003,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,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,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,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;College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306 and 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;College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306
Abstract:
Keywords:Sulfur dioxide  Shrimp  Residue amount  Cooking modes
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