摘要
[目的]分析常压油炸工艺对克氏原鳌虾(Procambarus clarkii)虾肉贮藏期间的理化性质及品质的影响.[方法]以虾肉为研究对象,经不同油炸温度(160、170、180、190℃)和油炸时间(30、60、90、120 s)处理,探究4℃贮藏1～7d虾肉菌落总数(TPC)、挥发性盐基氮(TVB-N)、质构特性等指标的变化.[结果与结论]随着油炸温度升高和油炸时间延长,虾肉TPC和持水力显著降低(P<0.05);硬度、弹性、咀嚼性、TVB-N值等均增加(P<0.05).其中,贮藏1～7d,油炸组样品TPC对数值最高为4.95,且TVB-N值均低于淡水虾限量值(20.00 mg/100 g).少于油炸时间90 s(30 s、60 s)和低于油炸温度180℃(160℃、170℃)处理的虾持水力较高,硬度和咀嚼性略低,且贮藏5～7d时,L*值和a*值较低,b*值较高;120 s和190℃处理的虾持水力显著较低,虾肉色度下降,TVB-N和TBA值较高,质构特性值(硬度、弹性、咀嚼性)整体较高.主成分分析结果显示,贮藏期间180℃和90s组虾肉TVB-N和亮度L*值等可以保持在较好范围内,综合各项指标最好.
Abstract
[Objective]This paper aims to comprehensively analyze the influence of atmospheric pressure frying technique and storage time on the physicochemical properties and quality of crayfish(Procambarus clarkii)meat.[Method]Taking crayfish meat as the research object,the changes in physical and chemical indicators such as total plate count(TPC),total volatile basic nitrogen(TVB-N),and texture characteristics of crayfish meat stored at 4℃for 1-7 days were investigated through different frying temperatures(160,170,180,190℃)and time(30,60,90,120 s).[Result and conclusion]As frying temperature and time increased,the TPC and water holding capacity of crayfish meat decreased significantly(P<0.05);the hardness,springness,chewiness and TVB-N value all increased(P<0.05).Among them,for 1-7 days,the highest logarithm of TPC of the fried groups was 4.95 CFU/g and the TVB-N values were all below the limit value of freshwater shrimp(20.00 mg/100 g).The shrimp treated with less than 90 s(30 s,60 s)and less than 180℃(160℃,170℃)had higher water holding capacity,slightly lower hardness and chewiness,and the L*and a*values were lower and the b*values were higher when stored for 5-7 days.The water holding capacity of shrimp treated at 120 s and 190℃was significantly lower,the meat color was decreased,the values of TVB-N and TBA were higher,and the texture properties(hardness,springness,chewiness)were higher.The principal component analysis showed that the TVB-N and L* values of crayfish meat in 180℃and 90 s group could be kept within a good range during storage,and the comprehensive indicators were the best.
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