肉类研究2018，Vol.32Issue(5)：39-44,6.DOI:10.7506/rlyj1001-8123-201805007
冰衣对冷冻南美白对虾贮藏品质的影响
Effect of Ice Coating on the Quality of Frozen Shrimp (Litopenaeus vannamei)
摘要
Abstract
The effect of ice coating on the quality of frozen shrimp (Litopenaeus vannamei) was assessed by sensory analysis, thawing loss, cooking loss, total volatile basic nitrogen (TVB-N) content, salt-soluble protein and inosinemonpho sphate (IMP)-related compounds. By analyzing their correlations with the main quality indicators, K, Ki, G, P, H and Fr values were screened for their suitability to evaluate the quality of Litopenaeus vannamei during storage. Shrimp samples were left untreated or treated with 15% or 25% ice coating. The results showed that thawing loss, cooking loss and TVB-N content increased significantly with storage time, while salt-soluble protein content showed a substantial decrease. The quality of the 25% ice coating group was always better than that of the control and 15% ice coating groups. Pearson correlation analysis demonstrated that compared to Ki, G, P, H, Frvalues, K value was more suitable to evaluate the overall quality of frozen Litopenaeus vannamei. According to sensory analysis, the untreated, 15% ice coating and 25% ice coating groups were evaluated as unacceptable after 12, 16 and 16 weeks of storage, respectively. In conclusion, ice coating could significantly prolong the storage life of Litopenaeus vannamei.关键词
南美白对虾/冻藏/镀冰衣/品质Key words
Litopenaeus vannamei/frozen storage/ice coating/quality分类
轻工纺织引用本文复制引用
李燕,方艺达,罗永康,吕元萌..冰衣对冷冻南美白对虾贮藏品质的影响[J].肉类研究,2018,32(5):39-44,6.基金项目
"十二五"国家科技支撑计划项目(2015BAD17B03) （2015BAD17B03）
