食品与发酵工业 >

2026 , Vol. 52 >Issue 3: 309 - 318

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.044373

研究报告

流态冰处理对南美白对虾剥壳效率及品质的影响

  • 顾赛麒 ,
  • 张典钦 ,
  • 金丽敏 ,
  • 吴则洋 ,
  • 戴王力 ,
  • 周绪霞
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  • 1(浙江工业大学 食品科学与工程学院,浙江 杭州,310014)
    2(浙江树人学院 生物与环境工程学院,浙江 杭州,310015)
    3(浙江省深蓝渔业资源高效开发利用重点实验室,浙江 杭州,310014)
    4(国家远洋水产品加工技术研发分中心(杭州),浙江 杭州,310014)
第一作者:博士,副教授(周绪霞教授和戴王力讲师为共同通信作者,E-mail:xzhou@zjut.edu.cn;wanglidai94@163.com)

收稿日期: 2025-09-01

  修回日期: 2025-09-28

  网络出版日期: 2026-03-13

基金资助

国家重点研发课题项目(2023YFD2401505)

收起

Effect of slurry ice treatment on shelling efficiency and quality of whiteleg shrimp (Litopenaeus vannamei)

  • GU Saiqi ,
  • ZHANG Dianqin ,
  • JIN Limin ,
  • WU Zeyang ,
  • DAI Wangli ,
  • ZHOU Xuxia
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  • 1(College of Food Science and Engineering, Zhejiang University of Technology, Hangzhou 310014, China)
    2(College of Biological and Environmental Engineering, Zhejiang Shuren University, Hangzhou 310015, China)
    3(Key Laboratory of Marine Fishery Resources Exploitment & Utilization of Zhejiang Province, Hangzhou 310014, China)
    4(National R&D Branch Center for Pelagic Aquatic Products Processing (Hangzhou), Hangzhou 310014, China)

Received date: 2025-09-01

  Revised date: 2025-09-28

  Online published: 2026-03-13

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摘要

该研究以南美白对虾为对象,评估不同盐度(3%、4%、5%)流态冰处理不同时间(0~240 min)对虾体脱壳效率及虾仁品质的影响,并初步解析其作用机制。结果表明,3%盐度处理虾体降温速率较慢,壳肉组织不能充分软化,导致壳肉分离不彻底,5%盐度处理渗透压较大,壳肉结合组织分离彻底,但会导致虾肉弹性降低,4%盐度流态冰处理90 min效果最佳,与对照组新鲜虾样相比,其剥壳时间减少33.50%,单位剥壳功降低59.43%,最大作用力降低94.37%,虾仁得率提升5.47%,脱壳效率提高83.17%。同时,该处理条件下虾仁水分、含盐量、持水性能、质构指标波动平缓,pH、总挥发性盐基氮、硫代巴比妥酸指标略有上升,巯基含量降幅受限。显微结构观察显示,流态冰处理促进肌纤维冷缩、增大壳肉间隙;SDS-PAGE分析证实连接蛋白降解,壳肉结合力显著减弱,从而提高脱壳效率。研究结果可为虾类产品高效预处理与品质控制提供理论依据与技术支撑。

关键词： 南美白对虾; 流态冰; 剥壳效率; 品质; 壳肉分离

本文引用格式

顾赛麒 , 张典钦 , 金丽敏 , 吴则洋 , 戴王力 , 周绪霞 . 流态冰处理对南美白对虾剥壳效率及品质的影响[J]. 食品与发酵工业, 2026 , 52(3) : 309 -318 . DOI: 10.13995/j.cnki.11-1802/ts.044373

Abstract

This study on whiteleg shrimp (Litopenaeus vannamei) evaluated the effects of slurry ice at different salinities (3%, 4%, 5%) and treatment durations (0-240 min) on shelling efficiency and shrimp meat quality attributes, and preliminarily elucidated the underlying mechanisms.At 3% salinity, the cooling rate was slower, and shell-muscle tissues did not sufficiently soften, leading to incomplete separation;at 5% salinity, the higher osmotic pressure facilitated thorough separation of shell-meat connective tissues but reduced meat elasticity.The optimal condition was 4% slurry ice for 90 min.Compared with fresh (untreated) controls, this condition reduced shelling time by 33.50%, decreased unit shelling work by 59.43%, lowered maximum detachment force by 94.37%, increased peeled yield by 5.47%, and improved overall shelling efficiency by 83.17%.Meanwhile, moisture content, salt content, water-holding capacity, and texture profile parameters remained relatively stable;pH, total volatile base nitrogen, thiobarbituric acid rose slightly, and the decline in sulfhydryl content was limited.Microstructural observations revealed cold-induced contraction of muscle fibers and enlarged shell-meat gaps.SDS-PAGE confirmed degradation of adhesion-related binding proteins, markedly weakening shell-meat adhesion and thereby enhancing shelling efficiency.These findings provide a theoretical basis and technical support for efficient preprocessing and quality control of shrimp products.

Key words： Litopenaeus vannamei; slurry ice; shelling efficiency; quality; shell-meat separation

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