食品科学2017，Vol.38Issue(9)：14-20,7.DOI:10.7506/spkx1002-6630-201709003
超高压引发虾仁致敏性及感官品质的变化
Changes in Allergenicity and Sensory Quality of Peeled Shrimp Caused by Ultra-High Pressure
摘要
Abstract
The aim of this investigation was to research the changes in the allergenicity and sensory quality of peeled shrimp after ultra-high pressure (UHP) treatment.Fresh peeled shrimp (Litopenaeus vannamei) were treated at different pressures (0.1-800 MPa).After that,the allergenicity of shrimp was examined by indirect enzyme-linked immunosorbent assay (ELISA) and electronic eye,electronic nose and electronic tongue were used to evaluate the changes in the color,odor and taste,respectively.Results showed that the allergenicity of peeled shrimp could be effectively decreased (by 45.66％) after treatment at 600 MPa and 40 ℃ for 30 min.In addition,UHP treatment could also change the sensory quality of peeled shrrmp.Compared with the untreated shrimp,the color number and proportion of the main color increased gradually with increasing pressure,the content of the main odorant acetylpyrazine gradually decreased,and dimethyl trisulfide tended to disappear.The salty and sour taste gradually increased,and the umami taste increased by about 32-34 times.At the same time,sweet and bitter taste appeared.Moreover,at the same pressure,the intensity of sweet and bitter taste had similar values.Therefore,the allergenicity of shelled shrimp could be reduced by UHP treatment.Furthermore,UHP treatment could cause changes in the sensory quality of shelled shrimp in terms of color,odor and taste.关键词
南美白对虾/超高压/电子眼/电子鼻/电子舌Key words
Litopenaeus vannamei/ultra-high pressure/electronic eye/electronic nose/electronic tongue分类
轻工纺织引用本文复制引用
贾莹,胡志和..超高压引发虾仁致敏性及感官品质的变化[J].食品科学,2017,38(9):14-20,7.基金项目
国家自然科学基金面上项目(31271841) （31271841）
天津市高等学校创新团队项目(TD12-5049) （TD12-5049）
