食品与机械2011，Vol.27Issue(5)：149-152,192,5.DOI:10.3969/j.issn.1003-5788.2011.05.039
冷冻方式对凡纳滨对虾品质特性的影响
Effects of different quick freezing processes on the quality characteristics of litopenaeus vannamei
摘要
Abstract
Taking fluid loss, textural, pH, salt soluble protein, AT-Pase activity, and sulfydryl content as the indexes, the effects were studied of three different freezing processes, such as liquid nitrogen quick-freezing, - 75 ℃ ultra-low temperature quick-freezing and - 18 ℃ refrigerator freezing, on characteristics of littipenaeus vannamei muscles. The results indicated that the group which was treated by liquid nitrogen quick freezing has the least fluid loss. Although the group treated by liquid nitrogen quick-freezing had significant difference with the fresh group in pH, salt soluble protein, AT-Pase activity and sulphur content, it is better than the other freezing groups. The texture of titopentirus vannamei via the three different quick freezing processes had no significant difference between each other. The liquid nitrogen quick-freezing group has small difference with the fresh shrimp.关键词
凡纳滨对虾/液氮速冻/超低温速冻/品质特性Key words
liopenaeus vannamei/ liquid nitrogen quick-freezing/ ultra-low temperature quick-freezing/ quality characteristics引用本文复制引用
杨利艳,曹文红,章超桦,吉宏武..冷冻方式对凡纳滨对虾品质特性的影响[J].食品与机械,2011,27(5):149-152,192,5.基金项目
现代农业产业技术体系建设专项(编号:CARS 47) （编号:CARS 47）
