褐藻酸钠裂解物对冷冻南美白对虾品质的影响

摘要

The sodium alginate pyrolysis products were obtained through H2 O2 oxidation.The effect of the main component (HDX-A, molecular weight over 6 kDa)on the quality of cryo-preserved peeled white leg shrimp Penaeus vannamei was studied. It was found that HDX-A effectively prevented water and nutrition losses of the frozen white leg shrimp after being marinated in 1 % alginate pyrolysis solution. The effect improved with the increase of HDX-A concentration and the marinating time. The cooking loss of the frozen white leg shrimp could be obviously declined by lower than 20% by HDX-A. The cooking loss of the sample that marinated in the 1. 5% HDX-A solution was about 15. 6% after being frozen for 120 days, which wassignificantly less than the control (P<0. 05). The rheological parameters such as break strength and viscoelasticity of the frozen white leg shrimp were improved by HDX-A through increasing the water holding capacity. HDX-A would be used as a replacement for phosphate compound in frozen white leg shrimp for improving quality.%以褐藻酸钠为原料,采用过氧化氢氧化法制备褐藻酸钠裂解物,分析了裂解物对南美白对虾Penaeus vannamei虾仁质量的效果,并研究了对虾仁冷冻后品质的影响.结果表明,褐藻酸钠裂解物中的分子量大于6 kDa的裂解物HDX-A能有效改善冷冻后水分流失,虾仁经1％的浸泡液处理1h后进行冻藏不同时间后再解冻,HDX-A能够有效地阻止水分流失,从而保持虾仁水分且随时间的延长其保持能力并不减弱,而且随浸泡溶液浓度的增加效果增强.HDX-A主要是通过增加自由水含量而避免了冷冻后虾仁水分和营养流失.HDX-A还可有效地降低冷冻虾仁的蒸煮损失,1.5％处理的样品蒸煮损失最低,整体上蒸煮损失低于20％,120d时仅为15.6％左右,显著低于对照(P＜0.05).HDX-A可通过降低冷冻虾仁水分流失改善了粘弹性和破断力等流变学特性,提高了产品品质,可作为无磷品质改良剂替代复合磷酸盐.