不同规格小龙虾原料加工特性研究

Study on processing characteristics of the crayfish with different specifications

中文关键词:  小龙虾  规格  营养成分  加工特性

英文关键词:crayfish  specification  nutrient component  processing characteristics

中文摘要:

      目的 研究不同规格小龙虾原料加工特性。方法 以湖北潜江、洪湖地区小龙虾为原料, 分析测定4种不同规格小龙虾S(15~25 g/只)、M(25~35 g/只)、L(35~45 g/只)、XL(45~65 g/只)营养成分(水分、粗蛋白、盐溶蛋白、水溶蛋白、脂肪、灰分)与品质特性(pH值、色泽、质构特性、蒸煮损失率、加压失水率)。结果 小龙虾虾肉水分含量74.35%~79.57%, 粗蛋白17.68%~20.17%, 盐溶蛋白9.99%~14.25%, 水溶蛋白2.97%~4.36%, 脂肪0.38%~1.54%, 灰分1.43%~1.75%。小龙虾虾肉pH值呈中性, pH值范围7.05~7.44。S规格小龙虾色泽、质构特性数据较好, M规格小龙虾蒸煮损失率较低, 而XL规格小龙虾加压失水率较低。结论 虾肉营养成分、品质特性与小龙虾产地、规格存在一定差异, S、M规格小龙虾适合生产蒸煮虾仁、虾尾制品。本文提供小龙虾原料加工特性基础数据, 为小龙虾分类加工提供科学依据。

英文摘要:

      Objective To investigate the processing characteristics of crayfish with different specifications. Methods With crawfish in Qianjiang, Honghu area of Hubei province as raw material, the nutrients (moisture content, crude protein, salt soluble protein, soluble protein, fat, ash content) and the quality characteristics (pH value, color, quality and structure characteristics, cooking loss rate, pressure filtration rate) of 4 kinds of different specifications of crawfish S (15?25 g), M (25?35 g), L (35?45 g), XL (45?65 g) were determined. Results The content of water, crude protein, salt soluble protein, water soluble protein, fat and ash of crayfish meat was 74.35%?79.57%, 17.68%?20.17%, 9.99%?14.25%, 2.97%?4.36%, 0.38%?1.54% and 1.43%?1.75%, respectively. The pH value of crayfish meat was neutral and ranged from 7.05 to 7.44. The color, texture characteristic of S specification was better, in addition, the cooking loss rate of M specification was lower, and the pressurized water loss rate of XL specification was lower. Conclusion There are differences in the nutritional composition and the quality characteristics of crayfish from different producing area and specifications. It is concluded that S and M specification crayfish is suitable for producing cooking shrimp meat and shrimp tail. This paper provides the basic data of crayfish processing characteristics, and scientific basis for crayfish processing.