微波—红外联合加热对凡纳滨对虾品质的影响

采用微波—红外联合加热技术对凡纳滨对虾进行处理,探讨联合加热条件对对虾品质的影响,为对虾制品的研发奠定理论基础。研究分析对虾在微波—红外加热过程中中心温度的变化,及不同加热条件下虾仁的重量损失率、颜色、质构等品质变化规律。结果显示,在相同微波功率下,红外温度越低,重量损失率越大。在127、179°C红外温度条件下,硬度在200 W时最大,然后随微波功率的增大而下降,1000 W时达到最低值;在75°C下,硬度在400 W时最大。3种红外温度对弹性的影响不显著,当微波功率为400 W时,虾仁的弹性最大,微波功率提高至800 W时,虾仁的弹性明显下降,而弹性在800和1000 W间没有显著差异。在相同微波功率条件下,红外温度75°C时的黏附性与127和179°C时的显著不同。咀嚼性、内聚性在200 W时呈最大,随微波功率增大,并无显著变化。在色差方面,L*、a*、b*和ΔE与红外温度呈负相关。以上结果为联合加热技术在对虾加工中的应用奠定了一定基础。

Effects of microwave-infrared combination heating on the quality of Litopenaeus vannamei

Different thermal processing methods have great influence on the quality of Litopenaeus vannamei.In this paper,microwave-infrared combined heating technology was used to treat L.vannamei.The effects of combined heating conditions on the quality of L.vannamei were discussed,in order to lay a theoretical foundation for the development of shrimp products.Firstly,the change of center temperature of shrimp during microwaveinfrared heating was clarified,and then the weight loss rate,color,texture and other quality changes of shrimp meat under different heating conditions were discussed.The results showed that at the same microwave power and different infrared temperatures,the weight loss rate of L.vannamei was the highest at 75°C,and the lowest at 179°C.Comparing the texture characteristics of the shrimp,the elastic fluctuation range of the shrimp was not large,about 3.0 mm.The chewiness of shrimp was not significantly different under different heating conditions,but positively correlated with its corresponding hardness,cohesiveness and resilience;the hardness,cohesiveness and resilience of shrimp meat changed regularly under different combined heating conditions;in terms of color difference,L*,a*,b*andΔE were negatively correlated with infrared temperature.These results may lay a foundation for the application of combined heating technology in shrimp processing.