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文章摘要
热烫工艺对冻煮小龙虾产品品质的影响
Effect of Blanching Process on Frozen Cooked Crayfish
  
DOI:10.3969/j.issn.1673-1689.2019.05.017
中文关键词: 小龙虾  热烫  蛋白酶活  色泽  质构
英文关键词: crayfish,blanching,proteolytic activity,color,texture
基金项目:
作者单位
薛雷 食品科学与技术国家重点实验室江南大学江苏 无锡 214122 
许学勤 食品科学与技术国家重点实验室江南大学江苏 无锡 214122 
姜启兴 食品科学与技术国家重点实验室江南大学江苏 无锡 214122 
许艳顺 食品科学与技术国家重点实验室江南大学江苏 无锡 214122 
王斌 食品科学与技术国家重点实验室江南大学江苏 无锡 214122
江苏海隆国际贸易有限公司江苏 淮安 223005 
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中文摘要:
      研究了热烫工艺对冻煮小龙虾产品品质变化的影响。探讨不同热烫条件与淡水小龙虾热烫后总蛋白酶活、相应冻煮小龙虾产品色泽、质构及感官评分的关系。实验表明:小龙虾总蛋白酶完全灭活的时间随热烫温度提高而缩短;冻煮小龙虾产品的a值、b值随热烫温度和时间的上升而升高。产品尾肉的硬度、咀嚼性、弹性均随热烫温度的上升而升高,但随热烫时间的增加出现先上升后下降的变化趋势。在温度100~105 ℃和时间3~5 min范围条件热烫,可以使总蛋白酶完全钝化,对应的冻煮小龙虾产品较为理想。
英文摘要:
      The effect of blanching process on the quality of frozen boiled crayfish was studied. The relationship between the crayfish's total proteolytic activity after blanching and the color,texture and sensory score of frozen boiled crayfish was explored. The results showed that the time of complete deactivation of crayfish's total proteolytic activity was shortened with the increase of blanching temperature. The value of a and b of frozen boiled crayfish product increased with the increase of temperature and time. The hardness,chewiness and elasticity of products' tail all increased with the increase of blanching temperature,but increased first and then decreased with the increase of blanching time. The blanching in the temperature range of 100~105 ℃and the time range of 3~5 min made the crayfish protease activity deactivated completely,the corresponding frozen boiled crayfish products are more ideal.
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