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1、江南大学硕士学位论文南美白对虾即食调理食品的研制姓名：谢乐生中请学位级别：硕士专业：食品科学指导教师：杨瑞金20070901AbstractInfluencesofhighpressure(HP)treatmentonthetexture,color,moisturecontentofpre-cookedpeeledshrimpproductsanditssterilizationwereinvestigated・EffectsofpressureandHPtreatmenttimeonmicroorganismsandqualityofthes
2、hrimpproductwereevaluatedrespectively.ItwasfoundthatE.coli.Staphylococcusaureus.Salmonella^BacillussubtilisandListeriainnocuainoculatedinshrimpswasreducedby7.1,7.0,7.2,4.3and8.8logsrespectivelyat600MPa伽15min.Highpressureshowedcertaineffectonphysicalandchemicalpropertiesofpre-
3、cookedpeeledshrimpproducts.Asthepressureincreased,themoisturecontentandtheL-valuesdecreased,thea-valuedidnotchangealot,whilethehardness,springinessandchewinessincreasedsignificantly.Duringstorageat4°C,thehardnessofHPtreatedsamplesincreasedsomewhatwhilespringinessdidn'tchanged
4、.Thea-valueincreasedslowlyandthendecreasedsignificantly.Sensoryevaluationshowsthatpre-cookedpeeledproductswithHPtreatmentat400MPafor15minweremostfavorableafter60daystorageat4°C,andwerestillacceptableafter120daystorage・TheHPtreatedproductsbecamemoreacceptablebecauseofthetextur
5、eimprovement.Basedonthesestudies,theprocessforshrimpproductswithaprolongshelflifeat4°Cwasobtainedasfollowed:liveshrimpswerewashedwithpressedwater,headed,tailed,heatedinwaterat100°Cfor2minutes,peeled,washedwithwater,drained,soakedinseasoningfor1hour,drainedandvacuum-packaged,a
6、ndthentreatedwithHPat400MPafor15minutesandstoredat4°C.Theeffectofdryingparameters,namelymicrowavepower,vacuumpressureandmassloadonthedryingkineticswereinvestigated.Themathematicalmodelformicrowave-vacuumdrying(MVD)ofshrimpwasdeveloped.Resultsshowthatthedryingcharacteristicswe
7、reaffectedmainlybymicrowavepowerandmassload,whilevacuumpressurehadlittleeffectonthedryingrate.Withtheincreaseofmicrowavepowerandthedecreaseofmassload,dryingrateincreased.Thedryingrateinitiallyincreasedrapidlyandthenreducedslowly,andfinallydroppedsharplywiththereductionofmoist
8、urecontentduringMVD.Page'smodeldevelopedbyregressionanalysisoftheexp
