中国食品学报2012，Vol.12Issue(6)：198-203,6.
即食南美白对虾贮藏过程中水分状态的变化研究
Study on Moisture Status Change of Ready-to-eat Shrimp During Storage
崔宏博 1薛勇 1宿玮 1李兆杰 1薛长湖1
作者信息
- 1. 中国海洋大学食品科学与工程学院 山东青岛266003
- 折叠
摘要
Abstract
In order to probe reason of texture deterioration and improve texture quality, moisture status change of ready-to-eat shrimps during storage were studied. Results of TPA indicated that texture of shrimps deteriorated obviously during storage. Moisture status change was analyzed by means of DSC and LF-NMR. Results showed that contents of bound and intermediate water decreased in the late of storage. It is thus clear that there was a transformation from intermediate and bound water to free water during the storage. Main reason is the destruction of protein-water system due to protein degradation. Protein degradation and moisture stasus change lead to quality deterioration of ready-to-eat shrimps during storage. It provides theoretical basis for improving storage quality of ready-to-eat shrimps.
关键词
南美白对虾/即食虾仁/水分状态/质构/DSC/低场核磁共振Key words
Litopenaeus vannamei/ ready-to-eat shrimp/ moisture status/ texture/ DSC/ LF-NMR引用本文复制引用
崔宏博,薛勇,宿玮,李兆杰,薛长湖..即食南美白对虾贮藏过程中水分状态的变化研究[J].中国食品学报,2012,12(6):198-203,6.
