超高压处理对虾滑预制菜品质特性的影响

胡小军; 李春兰; 王标诗; 江敏; 陈美凤; 陈心月; 候文娟; 董庆远

doi:10.13386/j.issn1002-0306.2022070243

超高压处理对虾滑预制菜品质特性的影响

doi: 10.13386/j.issn1002-0306.2022070243

1.
岭南师范学院食品科学与工程学院，广东湛江 524048
2.
广东虹宝水产开发股份有限公司，广东湛江 524000

基金项目: 广东省农业科技创新平台湛江科技计划项目（2019A03022）；湛江市科技计划项目（2019A03003）；2022年广东省科技创新战略专项资金（“大专项+任务清单”）项目（2022A05035）。

详细信息

作者简介:
胡小军（1977−），男，硕士，副教授，研究方向：食品加工与预制菜产品开发，E-mail：yan2001j@126.com

李春兰（1995−），女，硕士，助理实验师，研究方向：食品加工与质量安全控制，E-mail：13414858022@163.com

中图分类号: TS254
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- 被引次数: 0
出版历程
- 收稿日期: 2022-07-20
- 网络出版日期: 2023-04-20
- 刊出日期: 2023-06-01

Effect of Ultra-high Pressure on the Quality Properties of Shrimp Slips Prepared Dishes

1.
College of Food Science and Engineering, Lingnan Normal University, Zhanjiang 524048, China
2.
Guangdong Hongbao Aquatic Product Development Co., Ltd., Zhanjiang 524000, China

摘要

摘要: 为探究超高压（ultra-high pressure，UHP）处理对虾滑品质特性的影响，以对虾虾滑为研究对象，考察了不同压力（200~400 MPa）和保压时间（5~20 min）对虾滑色泽、持水性、蒸煮得率、凝胶强度、质构特性和感官特性的影响。结果表明：不同压力和保压时间对虾滑的亮度值（L^*）和白度值（W）影响不大，而红度值（a^*）均较对照组显著降低，黄度值（b^*）均增大。不同压力和保压时间对虾滑的持水性和蒸煮得率影响不同，但均在200 MPa下保压10 min时达到最大值，分别为84.17%和92.80%。与对照组相比，在不同压力和保压时间下，虾滑的凝胶强度、硬度、咀嚼性和弹性均降低，而内聚性无显著变化。感官评价结果表明超高压处理对虾滑的感官特性无负面影响，且在200 MPa下保压10 min的虾滑总体可接受性最接近对照组。因此，对虾滑进行200 MPa超高压处理10 min，可有效改善虾滑产品的蒸煮得率和质构特性。该结果为超高压技术在虾滑制品的开发中提供理论依据。
- 超高压 /
- 虾滑 /
- 品质特性 /
- 预制菜
Abstract: To explore the effects of ultra-high pressure treatment (UHP) on the quality properties of shrimp slides, the color, water holding capacity, cooking yield, gel strength, texture properties and sensory characteristics of shrimp slides were investigated when treated by different pressure (200~400 MPa) and holding time (5~20 min). The results illustrated that the brightness (L^*) and whiteness (W) of shrimp slides were not significantly affected by the different pressures and holding times, whereas the redness (a^*) decreased significantly and the yellowness (b^*) increased compared to the control group. Meanwhile, the water holding capacity and cooking yield of shrimp slides were affected by the different pressures and holding times, and the maximum values of both properties reached to 84.17% and 92.80% when treated for 10 min under 200 MPa pressure, respectively. Compared to the control group, the gel strength, hardness, chewiness, and springiness of the shrimp slides decreased when pressure and holding time increased, while the cohesiveness did not change significantly. The results of sensory evaluation showed that the UHP treatment had no negative impact on the sensory properties of shrimp slides, and the overall acceptability of shrimp slides held at 200 MPa for 10 min was closest to that of the control group. Therefore, the cooking yield and texture characteristics of shrimp slips products could be improved upon UHP treatment at 200 MPa for 10 min. It is expected that this study will provide a theoretical basis for the development of shrimp slippery products.
- ultra-high pressure /
- shrimp slips /
- quality properties /
- prepared dishes

HTML全文

图 1 超高压处理下虾滑的感官特性

Figure 1. Sensory attributes of shrimp slips subject to ultra-high pressure processing

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表 1 虾滑感官评价标准

Table 1. Criteria for sensory evaluation of shrimp slips

评价指标	评分标准	得分
色泽	柔和均匀的虾红色	7~9
	虾红色一般，轻微偏白色	5~6
	轻微虾红色，基本偏白灰色	3~4
	几乎无虾红色，颜色暗淡	1~2
气味	基本无腥味，有浓厚的虾鲜味	7~9
	轻微腥味，虾鲜味较浓	5~6
	少许腥味，虾鲜味较淡	3~4
	腥味较浓，无虾鲜味	1~2
弹性	中指稍微按压凹陷但不破裂，松开恢复原状	7~9
	中指需用力按压凹陷不破裂，松开恢复原状	5~6
	中指用力压后破裂	3~4
	中指稍微按压后破裂、松散	1~2
组织表面和切面状态	表面光滑，无气孔，结构紧密均匀，不散落；切面无较大气孔，有微小气孔	7~9
	表面光滑，有小气孔，结构较均匀紧密，虾滑轻微散落；切面无大气孔，有少量小孔	5~6
	表面光滑，有大气孔，结构较松散，虾滑部分散落；切面有大气孔	3~4
	表面粗糙，有空洞，结构松散，几乎不成型；切面呈浆状，松软	1~2
质地与口感	咀嚼无砂状感和残留，口感细腻	7~9
	咀嚼无砂状感和残留，口感较细腻	5~6
	咀嚼略有砂状感和残留，口感较粗糙	3~4
	咀嚼有砂状感和残留，口感粗糙	1~2
总体可接受性	乐意接受，可接受度高	7~9
	可以接受，可接受度较高	5~6
	一般接受，可接受度一般	3~4
	不乐意接受，可接受度低	1~2

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表 2 不同压力处理和保压时间对虾滑色泽的影响

Table 2. Effects of different pressure treatments and holding time on the color of shrimp slips

组别	L^*	a^*	b^*	W
对照组	53.27±0.44^bB	3.09±0.89^aA	4.17±0.47^bB	52.98±0.42^bB
UHP-200	53.68±0.16^b	1.84±0.09^b	4.28±0.11^b	53.45±0.15^b
UHP-300	53.56±0.20^b	1.52±0.14^b	4.85±0.12^a	53.29±0.18^b
UHP-400	54.32±0.29^a	1.22±0.81^b	5.29±0.27^a	54.00±0.32^a
UHP-5	51.68±0.53^C	1.68±0.27^B	4.26±0.14^B	51.46±0.54^C
UHP-10	53.68±0.16^AB	1.84±0.09^B	4.28±0.11^B	53.45±0.15^AB
UHP-15	53.95±0.08^A	1.93±0.19^B	4.79±0.13^A	53.67±0.07^A
UHP-20	54.09±0.13^A	1.84±0.09^B	4.82±0.09^A	53.80±0.12^A
注：同列不同小写字母和大写字母分别表示不同压力和不同保压时间的结果差异显著（P<0.05），表3~表6同。

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表 3 不同压力处理和保压时间对虾滑持水性的影响

Table 3. Effects of different pressure treatments and holding time on the water-holding capacity of shrimp slips

组别	持水性（%）
对照组	81.94±0.92^abAB
UHP-200	84.17±1.33^a
UHP-300	80.28±2.48^b
UHP-400	79.98±1.42^b
UHP-5	78.72±2.19^C
UHP-10	84.17±1.33^A
UHP-15	82.02±1.82^AB
UHP-20	80.50±1.10^BC

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表 4 不同压力处理和保压时间对虾滑蒸煮得率的影响

Table 4. Effects of different pressure treatments and holding time on the cooking yield of shrimp slips

组别	蒸煮得率（%）
对照组	91.19±1.94^aAB
UHP-200	92.80±1.82^a
UHP-300	85.47±1.50^b
UHP-400	83.07±0.77^b
UHP-5	90.48±2.72^AB
UHP-10	92.80±1.82^A
UHP-15	89.04±3.08^AB
UHP-20	87.22±1.76^B

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表 5 不同压力处理和保压时间对虾滑凝胶强度的影响

Table 5. Effects of different pressure treatments and holding time on the gel strength of shrimp slips

组别	凝胶强度（%）
对照组	2.93±0.11^aA
UHP-200	2.76±0.17^ab
UHP-300	2.57±0.21^bc
UHP-400	2.44±0.06^c
UHP-5	2.55±0.16^AB
UHP-10	2.76±0.17^A
UHP-15	2.41±0.06^B
UHP-20	2.39±0.18^B

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表 6 不同压力处理和保压时间对虾滑质构特性的影响

Table 6. Effects of different pressure treatments and holding time on the texture characteristics of shrimp slips

组别	硬度（N）	弹性（mm）	咀嚼性（mJ）	内聚性	粘性（N）
对照组	21.08±2.51^aA	86.00±5.97^aA	15.17±1.74^aA	5.59±0.20^aB	0.72±0.01^aBC
UHP-200	14.06±0.51^b	54.30±2.23^b	9.39±0.42^b	5.92±0.22^a	0.67±0.03^b
UHP-300	13.27±1.33^b	52.16±4.44^b	8.89±0.92^b	5.83±0.14^a	0.68±0.03^ab
UHP-400	13.15±0.13^b	48.35±0.98^b	8.63±0.03^b	5.70±0.26^a	0.67±0.02^b
UHP-5	10.92±1.92^C	51.31±4.38^B	9.02±1.68^B	5.66±0.47^B	0.84±0.02^A
UHP-10	14.06±0.51^B	54.30±2.23^B	9.39±0.42^B	5.92±0.22^B	0.67±0.03^D
UHP-15	11.96±0.46^BC	52.41±4.98^B	8.73±0.19^B	6.09±0.22^B	0.73±0.02^B
UHP-20	12.24±0.85^BC	54.46±1.93^B	8.30±0.92^B	7.37±0.46^A	0.69±0.03^BC

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