首页|NaHCO3和KHCO3复合保水剂对凡纳滨对虾虾肉保水效果的影响

NaHCO3和KHCO3复合保水剂对凡纳滨对虾虾肉保水效果的影响

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  • 国家科技期刊平台
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[目的]探究复合添加NaHCO3、KHCO3两种无磷保水剂的添加量和浸泡时间对凡纳滨对虾(Litopenaeus vannamei)虾肉保水能力的影响。[方法]通过不同添加质量分数(0。5%、1。0%、1。5%、2。0%、2。5%、3。0%)的NaHCO3和KHCO3两种保水剂及浸泡时间单因素实验，分析NaHCO3和KHCO3对凡纳滨对虾虾肉pH、浸泡增重率、蒸煮损失率等指标的变化;并对NaHCO3和KHCO3联合使用时的添加质量分数和作用时间进行响应面优化，确定最佳添加量及浸泡时间;以电位、水分分布、微观结构等指标分析不同保水剂对虾肉蛋白的内在影响。[结果]单因素实验结果表明，添加NaHCO3和KHCO3能有效提升虾肉保水效果，且均在添加质量分数为2。0%时保水效果最佳。浸泡6～15h间，虾肉pH和浸泡增重率变化较小。响应面优化结果表明，NaHCO3和KHCO3添加量存在交互影响，复合添加1。5%NaHCO3和1。5%KHCO3，浸泡9h后虾肉有较高的浸泡增重率(22。65%)和适宜的pH(8。06)。保水剂对蛋白的影响表明，复合保水剂添加主要通过促进虾肉蛋白的电位增加、自由水增加、分子解离及凝胶结构的形成来提高虾肉的保水能力，其保水能力强于添加质量分数0。5%复合磷酸盐组。[结论]联合添加使用质量分数1。5%NaHCO3与质量分数1。5%KHCO3并浸泡9h处理，可增加虾肉肌原纤维蛋白分子电位、增强虾肉蛋白凝胶网络结构、改变虾肉内部水分分布，对提升虾肉保水能力有明显作用。
Effects of Combined Water Retaining Agents of NaHCO3 and KHCO3 on Water-Retaining of Litopenaeus vannamei
[Objective]To investigate the effects of two phosphate-free water retention agents,NaHCO3 and KHCO3,on the water retention ability of Litopenaeus vannamei shrimp.[Method]The effects of NaHCO3 and KHCO3 on pH,weight gain rate in soaking and cooking loss rate of Litopalaeus vannahi were analyzed by single factor experiments with different addition concentrations of NaHCO3 and KHCO3(0.5%,1.0%,1.5%,2.0%,2.5%,3.0%)and soaking time.Response surface optimization was carried out to determine the optimal addition amount and soaking time when NaHCO3 and KHCO3 were combined.The potential,water distribution,microstructure and other indexes were used to analyze the intrinsic effects of different water retention agents on shrimp protein.[Result]The results of single factor experiment showed that the addition of NaHCO3 and KHCO3 could effectively improve the water retention effect of shrimp,and the best water retention effect was achieved when the additives were 2.0%.The pH and weight gain rate of shrimp soaked for 6-15 h had little change.The results of response surface optimization showed that there was an interaction between the addition levels of NaHCO3 and KHCO3.The combined addition of 1.5%NaHCO3 and 1.5%KHCO3 had a higher weight gain rate(22.65%)and an appropriate pH(8.06)after soaking for 9 h.The effect of compound water retaining agent on protein showed that the addition of compound water retaining agent could promote the increase of potential,free water,molecular dissociation and gel structure formation of shrimp protein,and the water retention ability was stronger than that of adding 0.5%compound phosphate.[Conclusion]The combined application of 1.5%NaHCO3 and 1.5%KHCO3 and soaking for 9 h can improve the molecular potential of myofibrillar protein,enhance the structure of protein gel network,change the water distribution in shrimp meat,and improve the water retention capacity of shrimp meat.

shrimp meatphosphorus-free compound water-retaining agentwater retentionpHpotentialwater distributiongel network structure

杨瑞炳、梁珊、税小林、毛伟杰、孙钦秀、王泽富、韩宗元、刘阳、刘书成、魏帅

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广东海洋大学食品科技学院/广东省水产品加工与安全重点实验室/广东省海洋生物制品工程实验室/广东省海洋食品工程技术研究中心/水产品深加工广东普通高等学校重点实验室,广东 湛江 524088

大连工业大学海洋食品精深加工关键技术省部共建协同创新中心,辽宁 大连 116034

虾肉 无磷复合保水剂 保水性 pH 电位 水分分布 凝胶网络结构

广东省普通高等学校重点领域专项现代农业产业技术体系建设项目广东省普通高等学校海洋食品绿色加工技术研究团队项目广东海洋大学科研启动基金

2022ZDZX4014CARS-482019KCXTD011R20048

2024

10.3969/j.issn.1673-9159.2024.02.012

广东海洋大学学报
广东海洋大学

广东海洋大学学报

CSTPCDCHSSCD北大核心
影响因子：0.444
ISSN：1673-9159
年,卷(期)：2024.44(2)
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