食品科学2024，Vol.45Issue(5)：193-200,8.DOI:10.7506/spkx1002-6630-20230327-244
超高压结合真空低温烹饪技术制备即食虾及其品质特性
Preparation and Quality Characteristics of Ready-to-Eat Shrimp Using Ultra-high Pressure Combined with Sous-Vide Technology
摘要
Abstract
In this study,Penaeus vannamei was used to analyze the quality of sous-vide combined with high pressure cooked and freeze-dried shrimp(SPF)and boiled and hot air dried shrimp(BH)prepared by traditional thermal processing.The results showed that compared with BH,SPF had lower hardness,fuller color and higher sensory score,which was more popular with consumers.The content of benzaldehyde was significantly higher in SPF than in BH,and SPF had a more prominent seafood-like flavor.The content of polyunsaturated fatty acids was also higher in SPF than in BH.Meanwhile,a dynamic model was established for shelf life prediction.According to the model,SPF had high oxidative stability.Therefore,sous-vide combined with high pressure can improve the quality and flavor of ready-to-eat shrimp.The results from this study provide a theoretical basis for the large-scale production of high-quality,convenience and ready-to-eat shrimp with unique flavor.关键词
南美白对虾/超高压技术/真空低温烹饪技术/即食虾/品质特性Key words
Penaeus vannamei/ultra-high pressure technology/sous-vide technology/ready-to-eat shrimp/quality characteristics分类
农业科技引用本文复制引用
曾馨瑶,孙颖,焦德新,朱晨,刘回民..超高压结合真空低温烹饪技术制备即食虾及其品质特性[J].食品科学,2024,45(5):193-200,8.基金项目
"十三五"国家重点研发计划重点专项(2018YFD0901002-4) （2018YFD0901002-4）
