南美白对虾虾肉流变学模型的建立.PDFVIP

62 2014, Vol.35, No.11 食品科学 ※基础研究 南美白对虾虾肉流变学模型的建立 * 李立杰，柴春祥 ，鲁晓翔 （天津商业大学生物技术与食品科学学院，天津市食品生物技术重点实验室，天津 300134 ） 摘  要：为了研究在真空微冻状态下南美白对虾虾肉流变学特性的变化，以南美白对虾虾肉为原料进行应力松弛实 验，基于虾肉应力实验曲线特征提出了Burgers模型表征其黏弹性的流变模型，获得其黏弹塑性模型参数，并研究 其变化趋势。结果表明：Burgers模型对实验曲线拟合的决定系数达到0.99 以上，能够较准确地表示南美白对虾虾肉 τ 的应力松弛现象。在贮藏后期，虾肉的黏性和弹性模量有了明显下降，且松弛时间（ ）具有规律性变化，反映出 虾肉随贮藏时间改变其肌肉组织状态及品质发生变化，能够为其快速检测提供一种方法。 关键词：南美白对虾；流变；应力松弛；Burgers 模型；黏弹性 Rheological Modeling of Penaeus vannamei Meat * LI Li-jie, CHAI Chun-xiang , LU Xiao-xiang (Tianjin Key Laboratory of Food Biotechnology, College of Biotechnology and Food Science, Tianjin University of Commerce, Tianjin 300134, China) Abstract: This study was conducted to examine the rheological changes of white shrimp (Penaeus vannam ei) meat under vacuum partial freezing conditions using stress relaxation test. Based on the stress curve characteristics, Burgers rheological model was proposed to characterize the viscoelastic properties of shrimp meat. In addition, viscoelastic parameters were obtained from the model and changing trends were analyzed. The results showed that the rheological model, having a determination coefficient above 0.99, was able to accurately describe the stress relaxation characteristics of shrimp meat. The viscosity and elastic modulus were decreased obviously during the late storage stage, and regular changes in τ relaxation time ( ) were observed. Therefore, changes in shrimp muscle tissue and quality with stora