糖醇对冻藏南美白对虾的品质保障作用-包装工程.PDF

第40 卷 第 1 期 包 装 工 程 2019 年 1 月 PACKAGING ENGINEERING ·15 · （浙江海洋大学食品与医药学院，舟山 316022 ） 目的 探讨木糖醇、甘露糖醇和异麦芽糖醇对冻藏南美白对虾的抗冻保水作用。方法 以南美白对 虾虾仁为研究对象，采用木糖醇、甘露糖醇及异麦芽糖醇浸泡处理虾仁，将其在−18 ℃条件下冻藏84 d ， 随后测定虾仁肌肉解冻损失率、pH 值、明度、质构特性、肌原纤维蛋白含量、Ca2+-ATPase 活性、总巯 基含量及肌肉组织微观结构。结果 在冻藏过程中，与蒸馏水处理相比较，木糖醇、甘露糖醇和异麦芽 糖醇浸泡处理能够有效降低虾仁的解冻损失率，且对冻虾仁的色泽、咀嚼性和弹性等具有很好的保护作 用。同时，经3 种糖醇处理后显著减缓了冷冻虾仁的肌原纤维蛋白含量、Ca2+-ATPase 活性及总巯基含 量的下降速率。观察肌肉微观组织发现，3 种糖醇对维持虾仁肌肉组织完整、抑制冰晶生长具有明显的 作用。结论 3 种糖醇类物质有效保持了冻藏南美白对虾虾仁的品质特性，可为低甜味、低热量的无磷 保水剂开发提供参考。 木糖醇；甘露糖醇；异麦芽糖醇；南美白对虾；品质特性；冻藏 TS254.4 A 1001-3563(2019)01-0015-09 DOI 10.19554/j.cnki.1001-3563.2019.01.003 Effect of Sugar Alcohols on the Quality of Shrimp (Litopenaeus Vannamei) during Frozen Storage SHEN Chun-lei, ZHANG Xiao-li, ZHAO Jin-li, WEI Wan-ying, ZHANG Bin (College of Food and Pharmacy, Zhejiang Ocean University, Zhoushan 316022, China) ABSTRACT: The work aims to explore the anti-freeze and water-preservation effects of xylitol, mannitol and isomalt on frozen litopenaeus vannamei. With litopenaeus vannamei shrimps as the study object, the shrimps were soaked in xylitol, mannitol and isomaltol, respectively and frozen at −18 ℃ for 84 days. Subsequently, the thawing loss rate, pH value, lightness, texture characteristics, myofibrillar protein content, Ca2+-ATPase activity, total sulfhydryl content and tissue microstructure of shrimp muscle were evaluated. The results indicated that, the xylitol, mannitol and isomalt soaking treatments could effectively reduce the thawing loss rate of shrimps and showed good protecti