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| 冰藏中凡纳滨对虾的质构变化研究 | |
| 引用本文： | 方静,朱金虎,黄卉,李来好,杨贤庆,郝淑贤,石红.冰藏中凡纳滨对虾的质构变化研究[J].南方水产,2012,8(6):80-84. |
| 作者姓名： | 方静 朱金虎 黄卉 李来好 杨贤庆 郝淑贤 石红 |
| 作者单位： | 1. 中国水产科学研究院南海水产研究所,农业部水产品加工重点实验室,国家水产品加工研发中心,广东广州 510300;中国海洋大学食品科学与工程学院,山东青岛 266003 2. 中国水产科学研究院南海水产研究所,农业部水产品加工重点实验室,国家水产品加工研发中心,广东广州 510300;中国农业科学院研究生院,北京 100081 3. 中国水产科学研究院南海水产研究所,农业部水产品加工重点实验室,国家水产品加工研发中心,广东广州 510300 |
| 基金项目： | 广东省海洋渔业科技推广专项，中央级公益性科研院所基本科研业务费专项资金(中国水产科学研究院南海水产研究所)资助项目 |
| 摘 要： | 采用质构仪的质地剖面（TPA）模式，对冰藏条件下的凡纳滨对虾（Penaeusvannamei）全虾和虾仁的硬度、弹性指数、咀嚼性和凝聚性等质构参数进行测定，同时对其品质进行了感官评定。测定周期为7d。结果显示，全虾和虾仁的总体评分、硬度、弹性指数、咀嚼性和凝聚性均随贮藏时间的延长而下降，表明其日感品质在贮藏中持续下降，显示感官评定与质构测量结果具有一致性；贮藏中虾仁的总体评分、硬度、咀嚼性和弹性指数的下降速率低于全虾，因此以虾仁的形式贮藏能更好地保存虾肉的质构品质。 |
| 关 键 词： | 凡纳滨对虾 TPA模式 质构 感官评定 |
Texture changes of Penaeus vannamei muscle during iced storage |
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| FANG Jing , ZHU Jinhu , HUANG Hui , LI Laihao , YANG Xianqing , HAO Shuxian , SHI Hong.Texture changes of Penaeus vannamei muscle during iced storage[J].South China Fisheries Science,2012,8(6):80-84. | |
| Authors: | FANG Jing ZHU Jinhu HUANG Hui LI Laihao YANG Xianqing HAO Shuxian SHI Hong |
| Institution: | 1. Key Lab. of Aquatic Product Processing, Ministry of Agriculture; National R＆D Center for Aquatic Product Processing; South China Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Guangzhou 510300, China ; 2. College of Food Science and Engineering, Ocean University of China, Qingdao 266003, China; 3. Graduate School of Chinese Academy of Agricultural Sciences, Beiiing 100081, China) |
| Abstract: | Texture changes of whole and peeled shrimps （Penaeus vannamei） were determined during iced storage by the model of tex- ture profile analysis （TPA） for 7 d. The parameters of TPA are hardness, springiness index, chewiness and cohesiveness. Besides, the sensory attributes were evaluated. The results show that the total sensory scores and all parameters of TPA of whole and peeled shrimps decrease with the extension of storage time, which indicates deteriorating edible quality. The results of TPA coincide with those of sensory evaluation. The total sensory scores, hardness, chewiness and springiness index of peeled shrimps decrease slower than those of whole shrimps. Therefore, peeled shrimps can keep better quality during iced storage. |
| Keywords: | Penaeus vannamei TPA model texture sensory assessment |
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