邱泽锋, 张良, 曾伟才, 简卓英, 高加龙, 刘书成. 冷冻贮藏对凡纳滨对虾肌肉质构特性的影响[J]. 南方水产科学, 2011, 7(5): 63-67. DOI: 10.3969/j.issn.2095-0780.2011.05.010
引用本文: 邱泽锋, 张良, 曾伟才, 简卓英, 高加龙, 刘书成. 冷冻贮藏对凡纳滨对虾肌肉质构特性的影响[J]. 南方水产科学, 2011, 7(5): 63-67. DOI: 10.3969/j.issn.2095-0780.2011.05.010
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QIU Zefeng, ZHANG Liang, ZENG Weicai, JIAN Zhuoying, GAO Jialong, LIU Shucheng. Effect of frozen storage on muscle texture of Litopenaeus vannamei[J]. South China Fisheries Science, 2011, 7(5): 63-67. DOI: 10.3969/j.issn.2095-0780.2011.05.010
Citation: QIU Zefeng, ZHANG Liang, ZENG Weicai, JIAN Zhuoying, GAO Jialong, LIU Shucheng. Effect of frozen storage on muscle texture of Litopenaeus vannamei[J]. South China Fisheries Science, 2011, 7(5): 63-67. DOI: 10.3969/j.issn.2095-0780.2011.05.010
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冷冻贮藏对凡纳滨对虾肌肉质构特性的影响

Effect of frozen storage on muscle texture of Litopenaeus vannamei

    摘要
  • 摘要: 采用质构仪TPA模式对冷冻贮藏条件下凡纳滨对虾（Litopenaeus vannamei）肌肉的硬度、黏附性、弹性、咀嚼性、胶黏性和凝聚性等进行了测试。结果显示，在18 ℃和－50 ℃的贮藏条件下，随着贮藏期的延长，凡纳滨对虾肌肉的硬度、咀嚼性、胶黏性和凝聚性均呈现缓慢下降的趋势，弹性的变化不明显，而黏附性则有所上升。这表明冷冻贮藏凡纳滨对虾虽然能保证其较长的货架期，但其口感特征总体上持续下降，而温度越低越有利于保持其肌肉的质构特性。

     

    Abstract: We used TPA model of texture analyzer to test the hardness, adhesiveness, springiness, chewiness, gumminess and cohesiveness of muscle of Litopenaeus vannamei during frozen storage. At －18 ℃ and －50 ℃, the hardness, chewiness, gumminess and cohesiveness of shrimp muscle slowly declined with storage time, but the springiness did not change significantly while adhesiveness increased. The results indicate that frozen storage of shrimp ensures its long shelf life but leads to a decline in textural characteristics in general. The lower the temperature for frozen storage is, the better it is for maintaining the textural characteristics of shrimp muscle.

     

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