食品与发酵工业 >

2021 , Vol. 47 >Issue 11: 119 - 125

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.025411

生产与科研应用

南美白对虾酶促剥壳工艺优化及其对虾仁品质的影响

  • 杨肖杰 ,
  • 黄卉 ,
  • 李来好 ,
  • 杨贤庆 ,
  • 赵永强 ,
  • 岑剑伟 ,
  • 郝淑贤
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  • 1(上海海洋大学 食品学院,上海,201306)
    2(中国水产科学研究院南海水产研究所,农业农村部水产品加工重点实验室,国家水产品加工技术研发中心,广东 广州,510300)
硕士研究生(郝淑贤研究员为通讯作者,E-mail:susanhao2001@163.com)

收稿日期: 2020-08-19

  修回日期: 2020-11-02

  网络出版日期: 2021-07-16

基金资助

国家重点研发计划项目(2018YFD0700901-2);广东省重点领域研发计划资助(2019B020225001);中国水产科学研究院基本科研业务费资助项目(2020TD69)

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Optimization of enzyme-assisted peeling of Pacific white shrimps (Litopenaeus vannamei)and its effect on shrimp quality

  • YANG Xiaojie ,
  • HUANG Hui ,
  • LI Laihao ,
  • YANG Xianqing ,
  • ZHAO Yongqiang ,
  • Cen Jianwei ,
  • HAO Shuxian
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  • 1(College of Food Science and Technology,Shanghai Ocean University,Shanghai 201306,China)
    2(South China Sea Fisheries Research Institute,Chinese Academy of Fishery Sciences/Key Laboratory of Aquatic Product Processing,Ministry of Agriculture and Rural Affairs/National Research and Development Center for Aquatic Product Processing,Guangzhou 510300,China)

Received date: 2020-08-19

  Revised date: 2020-11-02

  Online published: 2021-07-16

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摘要

为研究酶促剥壳工艺及其对虾仁品质的影响,以南美白对虾为原料,剥壳单位功为指标,筛选关键蛋白酶;在单因素试验的基础上,结合响应面法对酶促剥壳工艺进行优化;并通过pH值、色泽、质构和肌肉组织微观结构来分析酶促剥壳对虾仁品质的影响。结果表明,中性蛋白酶为最适酶,最优工艺条件为:处理时间3.5 h,酶质量浓度0.7 mg/mL,料液比1:10(g:mL),自然pH值,此条件下剥壳单位功为2.65 mJ/g。酶液可循环使用3次,酶促剥壳后虾仁pH值无显著变化,虾仁能保持原有色泽,硬度与鲜虾较为接近。微观组织结构显示,酶处理后的虾肉肌纤维较为完整,排列较为紧密,没有出现肌纤维束和肌内膜破裂的情况。

关键词： 南美白对虾; 酶促剥壳; 响应面法; 剥壳功; 微观组织结构

本文引用格式

杨肖杰 , 黄卉 , 李来好 , 杨贤庆 , 赵永强 , 岑剑伟 , 郝淑贤 . 南美白对虾酶促剥壳工艺优化及其对虾仁品质的影响[J]. 食品与发酵工业, 2021 , 47(11) : 119 -125 . DOI: 10.13995/j.cnki.11-1802/ts.025411

Abstract

This study was to explore the effect of enzyme-assisted facilitating on peeling and the quality of shrimps. Shrimps(Litopenaeus vannamei)were pre-treated by various proteases to select the optimum enzyme and the process conditions were optimized by Box-Behnken response surface methodology on the basis of the single factor tests with the peeling work (mJ/g) as response indicators. pH value, color, texture and microstructure were measured to evaluate the quality of shrimp muscle. The results showed that shrimps treated with neutral protease for 3.5 h at the concentration of 0.7 mg/mL; solid-solution ratio 1∶10 (g∶mL) without pH adjustment with the peeling work at 2.65 mJ/g. The enzyme solution could be reuse for 3 times, and no significant difference was observed for pH of shrimp muscle, and color and hardness of shrimp muscle were similar to the fresh samples. Fiber of shrimp muscle was more complete and tighter relatively without rupture observed.

Key words： Pacific white shrimps; enzyme-assisted peeling; response surface methodology; peeling work; microstructure

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