二次杀菌条件对凡纳滨对虾软烤虾品质的影响

通过基于栅栏效应的工艺将凡纳滨对虾加工成高水分软烤虾,对产品进行二次杀菌,测定不同杀菌条件下软烤虾的色泽、质构、p H值、感官品质,并判定是否处于商业无菌状态。结果表明,随着杀菌温度的增加,L*值、a*值与b*值均呈现下降趋势,随杀菌时间增加,L*值略有下降,a*值与b*值略有上升。杀菌温度上升,硬度、胶粘性、咀嚼性、弹性在一定范围内先上升再下降;而粘附性一直上升,内聚性一直下降但变化相对较小,最大剪切力的整体趋势也下降。杀菌时间增加,硬度、粘附性与咀嚼性升高,内聚性与最大剪切力下降,胶粘性先下降再上升,而弹性先上升再下降。软烤虾的p H值随着杀菌温度升高变化较复杂,但杀菌时间增加时p H值上升。当杀菌条件为90℃·(30 min)-1时,软烤虾的感官品质最好,并且达到商业无菌状态。

Effect of secondary sterilization on the quality changes of roast shrimp (Litopenaeus vannamei)

Effects of secondary sterilization on the quality changes of roast shrimp (Litopenaeus vannamei) with high nutrients according to the hurdle technology were investigated.The experiment was conducted with a series of treatments.Several sterilization temperatures and sterilization time treatments were set up,and the color,textural properties,sensory quality,pH and commercial sterility of roast shrimp were determined under different sterilization conditions.The results showed that with the increasing of sterilization temperature,all the values of L*,a* and b* decreased.When the sterilization time prolonged,L* slightly decreased.Conversely,a * and b * increased slightly.On the other hand,when the sterilization temperature rose,the hardness,gumminess,chewiness and springiness increased in the beginning but decreased afterwards,while the adhesiveness had the increasing tendency,and the shear force and cohesiveness presented the decreasing tendency.The hardness,adhesiveness and chewiness declined,while the adhesiveness and shear force rose on the contrary when the sterilization time prolonged.In addition,the gumminess of roast shrimp reducted to the mininum but the springiness rose to the maxnum when the sterilization time prolonged.The pH changed dramatically when the sterilization temperature increased,and it rosc when the sterlization time extended.The roast shrimp can accord with commercial sterility standard under the optimal condition of the sterilzation temperature 90 ℃ for 30 min.