摘要
超高压技术是一种新型的食品非热加工技术。为掌握不同压力对凡纳滨对虾虾仁品质的影响规律,采用动力学方法建立虾仁品质变化的动力学模型,研究虾仁品质变化的动力学特性;通过动力学方程拟合,确定了虾仁品质在零级或一级模型中的动力学反应速率常数k和指数递减时间D值。研究表明:超高压处理压力和时间对虾仁的质量损失、水分含量、硬度、pH、红度a*、黄度b*值均有显著影响(p<0.05);不同压力条件下虾仁的质量损失、硬度、黄度值b*的变化遵循零级反应动力学,水分含量和pH的变化遵循零级反应动力学或一级反应动力学,红度a*值的变化遵循一级反应动力学模型。该研究结果可为预测和控制超高压加工虾仁品质提供参考。
Ultra-high pressure is a new non-thermal processing technique of food. For the purpose of mastering the law on the qualities of peeled shrimp at different pressures,the kinetic methods were applied to establish the models for peeled shrimp quality changes during ultra-high pressure and then their dynamic characteristics were studied. Fitting by dynamic equations,the reaction rate constants k and exponential decay time constant D of reaction models for all qualities were determined. Results showed that treatment pressures and time had a significant（p〈0.05） effect on the shrimp qualities,such as mass loss,water content,hardness,pH as well as a＊ value and b＊ value. Meantime,the changes of the mass loss,water content,hardness, b＊ value were based on zero-order kinetic model,changes of water content and pH were followed by both zero-order or first-order kinetic model, a~ value was met with the first-order kinetic model. Results would provide some helpful information for predicating and controlling qualities of peeled shrimp processed by ultra-high pressure.
出处
《食品工业科技》
CAS
CSCD
北大核心
2013年第22期100-105,115,共7页
Science and Technology of Food Industry
基金
国家虾产业技术体系建设专项经费(CARS-47)
广东省水产蛋白改性技术研究团队专项经费(2011A020102005)
十二五农村领域国家科技计划课题(2013AA102201-6)
关键词
超高压
品质
动力学
凡纳滨对虾
ultra-high pressure
quality
kinetics
Litopenaeus vannamei
作者简介
作者简介：黄万有（1987-），女，在读硕士研究生，主要从事水产品加工新技术方面的研究。
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