冷冻南美白对虾新型镀冰衣工艺优化研究

Optimization of new ice-coating technology for frozen Penaeus vannamei

中文关键词:  冷冻南美白对虾  冰衣工艺  响应面  菌落总数  白度

英文关键词:frozen Penaeus vannamei  ice-coating technology  response surface  total viable counts  brightness

中文摘要:

      目的 优化冷冻南美白对虾(Penaeus vannamei)虾仁新型镀冰衣工艺。方法 采用单因素试验探究羧甲基纤维素钠(sodium carboxymethyl cellulose, CMC-Na)、海藻酸钠、高酰基结冷胶、低酰基结冷胶对南美白对虾的镀冰衣形成的影响, 以及异抗坏血酸钠、柠檬酸和二氧化氯(ClO2)添加量对南美白对虾保鲜效果的影响; 利用响应面法对以异抗坏血酸、柠檬酸和ClO2为原料的冷冻虾仁复合冰衣液进行优化。建立以菌落总数和白度为响应值的二次多项式回归模型, 经方差分析和回归拟合, 得到最佳复合冰衣液条件。结果 在镀冰衣过程中, 与CMC-Na、海藻酸钠、高酰基结冷胶相比, 0.15%低酰基结冷胶形成冰衣量较为稳定, 对冷冻虾仁的保护效果较好; 异抗坏血酸钠、柠檬酸、ClO2的添加量分别为0.8、0.4和0.04 g/L时, 对冷冻虾仁的护色效果及杀菌效果最佳。冷冻虾仁最佳复合冰衣液条件为: 柠檬酸、异抗坏血酸钠、ClO2的添加量分别为0.40、0.75、0.04 g/L。结论 0.15%低酰基结冷胶可作为一种优良的添加剂应用于冷冻虾仁的镀冰衣中。合理配比的柠檬酸、异抗坏血酸钠、ClO2复合冰衣液可以达到对冷冻虾仁抑菌和护色效果, 保持虾仁品质。

英文摘要:

      Objective To optimize a new ice coating technology for frozen shrimp (Penaeus vannamei). Methods The effects of sodium carboxymethyl cellulose (CMC-NA), sodium alginate, high acyl gellan gum and low acyl gellan gum on the formation of ice coating on Penaeus vannamei and the effects of isoascorbic acid, citric acid and chlorine dioxide (ClO2) additions on the preservation of Penaeus vannamei were investigated by single factor test. Response surface methodology was used to optimize the frozen shrimp ice coating solution with the isascorbic acid, citric acid and ClO2 as raw materials. A quadratic polynomial regression model was established with the total number of colonies and chroma as the response values, and the optimal conditions of frozen shrimp ice coating solution were obtained by variance analysis and regression fitting. Results In the process of ice coating, compared with CMC-Na, sodium alginate and high acyl gellan gum, 0.15% low acyl gellan gum had a more stable amount of ice coating, and had a better protective effect on frozen shrimp, when the additions of sodium isascorbate, citric acid and ClO2 were 0.8, 0.4 and 0.04 g/L, respectively, the color preserving effect and sterilization effect of frozen shrimp were the best, the optimal conditions of frozen shrimp ice coating solution were obtained as follows: Additions of citric acid, sodium isoascorbate and ClO2 were 0.39, 0.78 and 0.04 g/L, respectively. Conclusion 0.15% low acyl gel can be used as an excellent additive in ice coating of frozen shrimp. The combination of citric acid, sodium isoascorbate and ClO2 can achieve bacteriostasis and color protection effect on frozen shrimp and keep the quality of shrimp.