添加物对冷冻虾制成率保水性及鲜度的影响.PDF

J. Fish. Soc. Taiwan , 11(2), 11:2Ö (1984) 添加物對冷凍蝦製成率保水性及鮮度的影響 1.食鹽及磷酸鹽的使用效果 邱思魁﹒孫寶年 Effects of Food Additives on Yield , WaterHolding Capacity and Freshness of Frozen Shrimp 1. Effect of sodium chloride and phosphates Tze-Kuei CHIOU and Bonnie Sun PAN (ReceivedMay, 1984) The effects of sodium chloride (NaCI) , sodium tripolyphosphate (STP ) , and tetra- sodium pyrophosphate (TSPP) pretreatments on shrimp quality after frozen storage at 0 0 -25 C was investigated. For aII treatments shrimp were dipped in a solution at 4 C for 2 hours. Treatments of 2 or 4% TSPP or STP showed a higher level of thaw yield than the controI. The highest thaw yield was of 4筠 TSPP for which after 3.5 !l.)onths of frozen storage yielded 13% higher than the controI. Treatments with 3 or 5% NaCI were also higher than control , but were lower than STP or TSPP. The cook yields of 2-4% TSPP or 4% STP treatment were significantIy high巳r than the control , whereas , NaCI had no signi fi cant effect. AII treatments revealed no effect on freshness of shrimp during storage, k eeping the shrimp at good qualìty up to 3.5 months. Mul- tiple regression analysis also showed t he effect of dipping in TSPP or STP on thaw yield or thaw drip. Increasing T SPP and STP conc巳ntrations in the range of 0 to 4% increased yield and water-holding capacity of frozen shrimp. 前雷 冷凍蝦為我國重要的水產加工品之一，但自民國六十四年以後，外銷冷凍蝦出現被扣留及退貨的 問題，而肉質分解及沙門民菌污染一直是最主要的原因ω 。然而在民國七十年，因重量不足所引起之 退貨比率均遲昇為退貨原因的第二位，佔全年退貨率的 14.3%(肘。 根接調查得