食品工业科技2017，Vol.38Issue(19)：284-288,5.DOI:10.13386/j.issn1002-0306.2017.19.052
超低温深冷速冻对三疣梭子蟹冻裂率的影响
Effect of ultra low temperature freezing on the shell cracking rate of Portunus trituberculatus
摘要
Abstract
Alive crabs(Portunus trituberculatus)were pre-treated with different procedures of ultra-low temperature quick freezing by liquid nitrogen,followed by storage at-18 ℃.Proper initial temperature and freezing procedures were screened based on the ratio of shell cracking as the key indicator that important for the industrial application.Sensory evaluation,TVB-N and water holding capacity was investigated for obtaining the optimum quick freezing procedure both the lower crack ratio and the best quality of the swimming carb for further storage.The results showed that the crab had a lower cracking rate of 8.0％,with corresponding sensory scores of 7.5 points,water holding capacity of 69.9％ and TVB-N value of 14.62 mg/100 g under the quick freezing procedure of the chamber ambient temperature of the liquid nitrogen quick freezer decreased to-20 ℃ in 2 min,further to-40 ℃ in 2 min,then to-80 ℃ in 3 min,and keeping the ambient temperature of-80 ℃ until the central temperature of the sample to be-40 ℃.The swimming carb kept a relatively better quality for storage of 180 d.关键词
液氮冻结/三疣梭子蟹/冻裂率/感官品质/持水力/TVB-N值Key words
liquid nitrogen freezing/Portunus trituberculatus/cracking rate/sensory quality/WHC/TVB-N value分类
轻工纺织引用本文复制引用
余海霞,杨水兵,杨志坚,李苑,王丽平,胡亚芹..超低温深冷速冻对三疣梭子蟹冻裂率的影响[J].食品工业科技,2017,38(19):284-288,5.基金项目
浙江省公益技术研究农业项目(2015C32107) （2015C32107）
舟山市科技计划项目(招投标项目)(2014C11004). （招投标项目）
