| 冷冻贮藏对凡纳滨对虾肌肉质构特性的影响 |
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| 引用本文： | 邱泽锋,张良,曾伟才,简卓英,高加龙,刘书成.冷冻贮藏对凡纳滨对虾肌肉质构特性的影响[J].南方水产,2011,7(5):63-67. |
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| 作者姓名： | 邱泽锋 张良 曾伟才 简卓英 高加龙 刘书成 |
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| 作者单位： | 广东海洋大学食品科技学院,广东省普通高等学校水产品深加工重点实验室,广东湛江524088 |
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| 基金项目： | 现代农业产业技术体系建设专项资金(虾产业技术体系CARS-47); 广东省水产蛋白改性技术研究团队专项基金; 广东海洋大学学生研究创新性实验项目(CXSY200908) |
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| 摘 要： | 采用质构仪TPA模式对冷冻贮藏条件下凡纳滨对虾（Litopenaeus vannamei）肌肉的硬度、黏附性、弹性、咀嚼性、胶黏性和凝聚性等进行了测试。结果显示，在-18℃和-50℃的贮藏条件下，随着贮藏期的延长，凡纳滨对虾肌肉的硬度、咀嚼性、胶黏性和凝聚性均呈现缓慢下降的趋势，弹性的变化不明显，而黏附性则有所上升。这表明冷冻贮藏凡纳滨对虾虽然能保证其较长的货架期，但其口感特征总体上持续下降，而温度越低越有利于保持其肌肉的质构特性。
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| 关 键 词： | 凡纳滨对虾 冷冻贮藏 TPA 质构特性 |
Effect of frozen storage on muscle texture of Litopenaeus vannamei |
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| QIU Zefeng,ZHANG Liang,ZENG Weicai,JIAN Zhuoying,GAO Jialong,LIU Shucheng.Effect of frozen storage on muscle texture of Litopenaeus vannamei[J].South China Fisheries Science,2011,7(5):63-67. |
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| Authors: | QIU Zefeng ZHANG Liang ZENG Weicai JIAN Zhuoying GAO Jialong LIU Shucheng |
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| Institution: | QIU Zefeng,ZHANG Liang,ZENG Weicai,JIAN Zhuoying,GAO Jialong,LIU Shucheng(College of Food Science and Technology,Guangdong Ocean University,Key Lab.of Advanced Processing of Aquatic Products of Guangdong Higher Education Institution,Zhanjiang 524088,China) |
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| Abstract: | We used TPA model of texture analyzer to test the hardness, adhesiveness, springiness, chewiness, gumminess and cohesiveness of muscle of Litopenaeus vannamei during frozen storage. At - 18 ℃ and -50 ℃ , the hardness, chewiness, gumminess and cohesiveness of shrimp muscle slowly declined with storage time, but the springiness did not change significantly while adhesiveness increased. The results indicate that frozen storage of shrimp ensures its long shelf life but leads to a decline in textural characteristics in general. The lower the temperature for frozen storage is, the better it is for maintaining the textural characteristics of shrimp muscle. |
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| Keywords: | Litopenaeus vannamei frozen storage texture profile analysis textural characteristics |
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