为了解超高压加工技术对鲜活小龙虾脱壳效果和虾仁品质的影响,采用压力为100、150、200、250、300 MPa的超高压处理(室温,3 min)对小龙虾进行辅助脱壳,考察压力对小龙虾脱壳指标(脱壳率、虾仁完整率、虾仁产率、汁液流失率和感官评分)、肌原纤维蛋白变性程度(盐溶性、表面疏水性、总巯基含量、Ca2+-ATPase活性)、菌落总数、脂肪氧化程度(TBA值)以及虾仁的蒸煮特性(蒸煮损失、色泽、质构)的影响。结果表明,当压力大于200 MPa时,脱壳的感官效果评分高,虾仁的脱壳率和虾仁完整率均达到100%,产率在17.27~19.50%;随着压力的增加(100~300 MPa),虾仁的pH值缓慢增加,肌原纤维蛋白盐溶性、总巯基含量和Ca2+-ATPase活性不断下降,表面疏水性不断上升,经300 MPa处理后肌原纤维蛋白变性程度明显;此外,超高压不仅能够减少虾仁菌落总数、虾仁的蒸煮损失,还能能够降低熟化虾仁的硬度、咀嚼性、弹性和回复性。故超高压技术可被应用作为鲜活小龙虾辅助脱壳的有效方式。
This study analyses the impact of high pressure processing (HPP) on shelling efficacy and meat quality of fresh crayfish. HPP at various pressures (100, 150, 200, 250 and 300 MPa) for 3 min with room temperature were used for assisted shelling of fresh crayfish. The following indicators under high pressure were studied: the shelling properties (shelling rate, meat integrity rate, meat yield, drop loss and sensory score), degree of myofibrillar degeneration (solubility, surface hydrophobicity, total sulfhydryl content and Ca2+-ATPase activity), total viable counts, lipid oxidation (thiobarbituric acid reacting substances, TBA) and cooking characteristics (cooking loss, meat color and meat texture). Results showed that the sensory score of shelling effects was highest when the pressure was above 200 MPa, and both the shelling rate and meat integrity rate of processed crayfish reached 100% with meat yield standing between 17.27% to 19.50%. With the pressure going up (100-300 MPa), the pH value of crayfish meat increased slowly; the solubility of myofibrillar protein, total sulfhydryl content and Ca2+-ATPase activity decreased continuously, and the surface hydrophobicity increased continuously. The myofibrillar protein denaturation of crayfish meat was obvious after 300 MPa treatment. Moreover, HPP could not only reduce the total viable counts and cooking loss, but also decrease the hardness, chewiness, springiness and resilience of cooked crayfish meat. HHP could be applied as an effective method for fresh crayfish shelling.
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