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中国精品科技期刊2020
李雪红,罗小莹,付朋,等. 软包装即食小龙虾关键工艺对质地的影响[J]. 食品工业科技,2022,43(16):41−49. doi: 10.13386/j.issn1002-0306.2021110129.
引用本文: 李雪红,罗小莹,付朋,等. 软包装即食小龙虾关键工艺对质地的影响[J]. 食品工业科技,2022,43(16):41−49. doi: 10.13386/j.issn1002-0306.2021110129.
LI Xuehong, LUO Xiaoying, FU Peng, et al. Effect of Key Technology on Texture of Ready-to-eat Crayfish in Soft Packaging[J]. Science and Technology of Food Industry, 2022, 43(16): 41−49. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2021110129.
Citation: LI Xuehong, LUO Xiaoying, FU Peng, et al. Effect of Key Technology on Texture of Ready-to-eat Crayfish in Soft Packaging[J]. Science and Technology of Food Industry, 2022, 43(16): 41−49. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2021110129.

软包装即食小龙虾关键工艺对质地的影响

Effect of Key Technology on Texture of Ready-to-eat Crayfish in Soft Packaging

  • 摘要: 为探究关键工艺对小龙虾产品品质的影响,以小龙虾为原料,通过质构分析、低场核磁共振与感官评价等方法,研究保水剂(1%、1.5%无磷保水剂和1.2%碳酸氢钠+4%海藻糖)、干燥条件(温度:70、80、90 ℃;时间:0.5、1、1.5、2 h)及杀菌条件(100、115、121 ℃;15 min)对其水分、质构特性及感官评分的影响,优化软包装即食小龙虾加工工艺并探究水分与质地的关系。结果表明,保水剂(1.2%碳酸氢钠+4%海藻糖)添加增加了虾肉中的不易流动水和自由水含量,并显著提高虾肉的持水性,降低虾肉硬度(P < 0.05),且随干燥温度的升高和时间的延长,虾肉水分含量显著减少(P<0.05),硬度和咀嚼性增加;而过高的杀菌温度破坏虾肉内部纤维结构,导致虾肉咀嚼性差。结果表明虾肉制品的水分含量显著影响其产品品质,同时确定了即食小龙虾加工工艺最佳条件,即添加保水剂(1.2%碳酸氢钠+4%海藻糖),70 ℃下干燥1 h,115 ℃杀菌15 min时虾肉感官品质较佳,吡嗪类化合物增加,具有炸虾特有的风味。研究结果能为软包装即食小龙虾加工产品品质的提升及产业化提供理论参考。

     

    Abstract: In order to explore the effect of key technology on crayfish product quality, crayfish was used as raw material through texture analysis, low field nuclear magnetic resonance and sensory evaluation methods. The water-retaining agent (1%, 1.5% phosphate-free water-retaining agent and 1.2% sodium bicarbonate+4% trehalose), drying conditions (temperature: 70, 80, 90 ℃. Time: 0.5, 1, 1.5, 2 h) and sterilization conditions (100, 115, 121 ℃, 15 min) on its moisture, texture properties and sensory scores were researched, while to optimize the processing technology of flexible packaged ready-to-eat crayfish and explore the relationship between moisture and texture. The results showed that the addition of water-retaining agent (1.2% sodium bicarbonate+4% trehalose) increased the content of non-flowing water and free water in crayfish meat, significantly improved the water holding capacity of crayfish meat, and reduced crayfish meat hardness (P<0.05), and with the increasing of drying temperature and time, the moisture content of crayfish meat decreased significantly (P<0.05), and the hardness and chewiness increased. While too high sterilization temperature destroyed the internal fiber structure of crayfish meat, resulting in poor chewiness of crayfish meat. The results also showed that the water content of crayfish meat products significantly affected the quality of crayfish products, and the optimum processing conditions of ready-to-eat crayfish were determined, that was, the sensory quality of crayfish meat was better when adding water-retaining agent (1.2% sodium bicarbonate+4% trehalose) and drying at 70 ℃ for 1 h and sterilizing 15 min at 115 ℃, and increased pyrazine compounds which had the unique flavor of fried crayfish. The research results could provide theoretical reference for the quality improvement and industrialization of ready-to-eat crayfish in soft packaging.

     

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