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1、※包装贮运食品科学2014,Vol.35,No.10223浸渍冻结对凡纳滨对虾冻藏过程中品质的影响林婉玲，杨贤庆*，侯彩玲，郝淑贤，李来好，胡晓，魏涯，周婉君，黄卉（中国水产科学研究院南海水产研究所，国家水产品加工技术研发中心，农业部水产品加工重点实验室，广东广州510300）摘 要：为了研究浸渍冻结对凡纳滨对虾冻藏品质的影响，以挥发性盐基氮含量、脂肪氧化值、pH值、盐溶性蛋2+白含量、Ca-ATP酶活力、多酚氧化酶活力、感官评价为指标，考察浸渍冻结和静止空气冻结对凡纳滨对虾品质特性的影响。结果表明：冻藏期间静止空气冻结对虾的挥发性盐基氮含量、脂肪氧化值、pH值等腐败指标均高于浸2+渍
2、冻结对虾，并且随着冻藏时间延长而显著性增大（P＜0.05）；盐溶性蛋白含量、Ca-ATP酶活力和多酚氧化酶活力随冻藏时间延长而下降，蛋白质逐渐变性，品质下降，但浸渍冻结对虾的下降程度小于静止空气冻结的。感官评价进一步显示，两种冻结方式处理对虾的组织、气味、色泽和外观4方面有不同程度下降，品质不断下降，但浸渍冻结对虾的感官评分高于静止空气冻结的对虾。综合以上结果，浸渍冻结更有利于对虾冻藏过程中品质的保持。关键词：凡纳滨对虾；浸渍冻结；静止空气冻结；品质变化EffectofImmersionChillingandFreezingonQualityofLitopenaeusvannameid
3、uringFrozenStorageLINWan-ling,YANGXian-qing*,HOUCai-ling,HAOShu-xian,LILai-hao,HUXiao,WEIYa,ZHOUWan-jun,HUANGHui(KeyLaboratoryofAquaticProductProcessing,MinistryofAgriculture,NationalResearchandDevelopmentCenterforAquaticProductProcessing,SouthChinaSeaFisheriesResearchInstitute,ChineseAcademyofF
4、isherySciences,Guangzhou510300,China)Abstract:Theeffectofimmersionchillingandfreezing(ICF)incomparisonwithstaticairfreezing(SAF)onthequalityofPacificwhiteshrimp,Litopenaeusvannameiwasinvestigatedbymonitoringthechangesintotalvolatilebasicnitrogen2+(TVB-N),thiobarbituricacidrelativesubstances(TBAR
5、S),pH,saltsolubleprotein,Ca-ATPaseactivity,polyphenoloxidase(PPO)activityandsensoryevaluationduringfrozenstorage.TheresultsshowedthatTVB-Ncontent,TBARSvalue,andpHofshrimpsfrozenbyICFwerehigherthanthoseofSAFtheshrimpduringfrozenstorage.Theseparameters2+weresignificantlyincreasedwithextendingfroze
6、nstoragetime(P＜0.05).Saltsolubleprotein,Ca-ATPaseactivityandPPOactivityofshrimpsweredecreasedwithprolongedfrozenstoragetime,indicatinggradualdenaturationofproteinsandqualitydeteriorationoftheshrimp.However,thequalitydeteriorationofPacificwhiteshrimpwasattenuatedbyusingICFthanSAF.Furthermore,sens
7、oryevaluationshowedthatalthoughbothmethodscausedthetexture,odor,colorandappearancetodeterioratemoreorless,ICFprovidedhighersensoryevaluationscoresthanSAF.Basedontheseresults,ICFappearstobemorebeneficialformaintainingthequali
