杨华 刘丽君 戚向阳 马天祥

摘要

[目的]研究优化南美白对虾虾仁的无磷保水工艺。[方法]以南美白对虾为研究对象，通过对氯化钠、海藻糖、柠檬酸、浸泡时间因素的复配，确定虾仁无磷保水工艺的最优配方；同时研究了虾仁贮藏期间的指标（TVBN、色差、水分含量和质构）的变化。[结果]试验确定南美白对虾虾仁的无磷保水工艺最优配方为柠檬酸6 g/L，氯化钠3 g/L，海藻糖5 g/L和浸泡时间60 min，使用该保水剂处理得到的南美白对虾浸泡增重率11.67%，解冻失重率为2.11%。经过保鲜剂处理过的虾仁各指标都比未处理的虾仁好，说明无磷保水剂能提高虾仁的保水性和保鲜效果。[结论]无磷保水剂的研究将有助于推动我国水产品加工业的迅速发展，对我国水产品加工有着重要的现实意义。

关键词 南美白对虾；无磷保水剂；保鲜；贮藏；效果

中图分类号 S945.1 文献标识码 A 文章编号 0517-6611（2014）31-11108-05

Study on the Nonphosphate Waterholding Technology for Penaeus vannamei

YANG Hua1， LIU Lijun1， QI Xiangyang1 et al

（College of Biology and Environment， Zhejiang Wanli University， Ningbo， Zhejiang 315100）

Abstract [Objective] To optimize the nonphosphate waterholding technology for Penaeus vannamei.[Method] The nonphosphorus water retention process conditions of Penaeus vannamei was discussed. The best combination of nonphosphate（ NaCl， trehalose， citric acid and soaking time）was studied by the impact of water conservation. [Result] The results showed that the best composition was 6 g/L citric acid， 3 g/L NaCl， trehalose 5 g/L， and soaking time 60 minutes. When it was treated by this kind of water retention， soaking rate of weight gain and the frozen drip loss rate of the Penaeus vannamei distinctly was 11.67% and 2.11%. Then， the changes of indexes（TVBN， color， moisture content and texture） was observed during the storage time of the shrimp meat. The results found that each index of the processed shrimp meat by nonphosphate additive treatment was better than that of shrimp meat untreated. It indicates that nonphosphate additive has the function of water holding and keeping fresh the Penaeus vannamei meat. [Conclusion] Researches about nonphosphate are helpful for promoting rapid development of aquatic products processing industry in China.

Key words Penaeus vannamei； Nonphosphate additive； Freshkeeping； Preservation； Effect

南美白對虾（Penaeus vannamei）原产于美洲太平洋沿岸水域，又称白肢虾或者白对虾，具有肉味鲜美、出肉率高等优点，是世界上公认的优良养殖对虾品种之一，也是目前世界养殖虾类产量最高的三大种类之一^[1]。南美白对虾自1998年从美国夏威夷再次引进到我国华南，并相继突破集约化防病养殖和全人工繁殖技术以来，已成为我国海水养殖动物发展最快的一个种类，其养殖产量已达到我国养殖对虾产量的80%～90%^[2-4]。

国内外对磷酸盐提高虾仁保水性方面进行了大量研究^[5-6]，得出磷酸盐能有效提高肌肉的持水能力，使制品在加工和熟制过程中仍能保持其天然水分，从而保持了肉制品的嫩度，提高出品率^[7-9]。……