食品科学2012，Vol.33Issue(19)：29-34,6.
热处理对凡纳滨对虾虾仁加工品质的影响
Effect of Heat Treatment on White Shrimp (Litopenaeus vannamei) Quality
摘要
Abstract
In order to investigate the effect of heat treatment on white shrimp quality, the changes in aerobic plate count, color, hardness and pH of shrimp meat were studied. Moreover, electrophoresis technology was also used to assess protein from heat-treated shrimp meat. Shrimp meat were heated in a water bath in a range of 40—90℃ for 10 min. Heat treatment induced a reduction of aerobic plate count (P<0.05) compared to untreated samples. Temperatures higher than 40℃ provided a brighter and less transparent appearance of shrimp meat. The whiteness (WI) and total colour difference (ΔE) of shrimp meat showed an overall trend of increase with increasing temperature. While the pH and hardness presented an inverted S-type change. Electrophoresis analysis demonstrated that intermolecular cross-links by non-covalent bond were enhanced with increasing temperature. Protein bands in low molecular weight area were more abundant in sample heated at 60℃. Aggregation of unfolded proteins could be induced by intermolecular disulfi de bond at a higher temperature. These results indicated that shrimp quality is related to protein modifi cations which are not a single change process during heat treatment.关键词
热处理/凡纳滨对虾/虾仁品质/电泳分析Key words
heat treatment/white shrimp (Penaeus vannamei)/shrimp quality/electrophoresis analysis分类
轻工纺织引用本文复制引用
甘晓玲,和劲松,朱瑞,毛明,于勇,朱松明..热处理对凡纳滨对虾虾仁加工品质的影响[J].食品科学,2012,33(19):29-34,6.基金项目
国家“863”计划项目(2011AA100801)；浙江省自然科学基金重点项目(Z3090301) （2011AA100801）
