不同灭菌处理对小龙虾品质的影响

以熟制小龙虾(克氏原螯虾)(Procambarus clarkii)为原料,在真空包装条件下进行不同剂量的辐照灭菌以及高压灭菌与辐照灭菌的对比储藏品质研究。结果表明,在0~8 kGy辐照范围内,虾肉水分含量、色度L*、a*、弹性、黏度呈下降趋势,而色度b*、硬度、咀嚼性呈上升趋势,虾青素含量和蛋白疏水性增加,蛋白浓度下降,虾肉的综合品质稍有劣变。与高压灭菌相比,6 kGy辐照灭菌较好地抑制储藏期虾肉含水量下降和色泽发暗的现象,保证了小龙虾储藏期的卫生安全、外观色泽和质构品质。储藏期蛋白组分由于微生物降解的作用而消失,辐照灭菌在抑制80 kDa处高分子量蛋白组分下降效果尤其明显。

The Influence of Different Sterilization Methods on Quality of Crayfish

Taking cooked Procambarus clarkii as raw material, under the condition of vacuum package for different doses of irradiation sterilization,and comparison of the autoclave and irradiation sterilization storage quality research. The results show that the in 0~8 kGy irradiation range, shrimp meat moisture content,chroma L*,a*,elasticity, viscosity was decreased,while the color b*,hardness,chewiness showed an upward trend,increase astaxanthin content and hydrophobic protein,protein con-centration decreased,shrimp meat quality slightly deterioration.Compared with the high pressure sterilization,6 kGy irradiation sterilization effectively inhibited the storage period of shrimp meat containing content decreased and the color of dark hair phenomenon,to ensure the health and safety of the storage period of crayfish,the appearance of the color and quality con-struction quality. In the storage protein fractions,the effect of irradiation sterilization on the inhibition of 80 kDa in the high molecular weight protein fraction was particularly evident due to the effect of microbial degradation.