农产品加工·学刊（中）
農產品加工·學刊（中）
농산품가공·학간（중）
AEM RODUCTS ROCESSING
2013年
7期
22-26
,共5页
对虾%无磷保水剂%碳酸钠
對蝦%無燐保水劑%碳痠鈉
대하%무린보수제%탄산납
shrimp%non-phosphorus water remaining agents%sodium carbonate
将虾仁用不同的保水剂浸渍处理，通过测定其浸泡增质量率、解冻损失率、蒸煮增质量率，并结合感官评定，研究各种成分对冷冻对虾的保水效果，并筛选出效果最佳的无磷保水剂。结果表明，山梨醇、海藻糖、蔗糖酯的保水效果较好，碳酸钠的保水效果最突出，并得出碳酸钠在质量分数为0.5%，浸泡时间4 h时保水效果和感官评定最佳，其浸泡增质量率、解冻增质量率、蒸煮增质量率分别为33.83%，31.84%，7.96%。
將蝦仁用不同的保水劑浸漬處理，通過測定其浸泡增質量率、解凍損失率、蒸煮增質量率，併結閤感官評定，研究各種成分對冷凍對蝦的保水效果，併篩選齣效果最佳的無燐保水劑。結果錶明，山梨醇、海藻糖、蔗糖酯的保水效果較好，碳痠鈉的保水效果最突齣，併得齣碳痠鈉在質量分數為0.5%，浸泡時間4 h時保水效果和感官評定最佳，其浸泡增質量率、解凍增質量率、蒸煮增質量率分彆為33.83%，31.84%，7.96%。
장하인용불동적보수제침지처리，통과측정기침포증질량솔、해동손실솔、증자증질량솔，병결합감관평정，연구각충성분대냉동대하적보수효과，병사선출효과최가적무린보수제。결과표명，산리순、해조당、자당지적보수효과교호，탄산납적보수효과최돌출，병득출탄산납재질량분수위0.5%，침포시간4 h시보수효과화감관평정최가，기침포증질량솔、해동증질량솔、증자증질량솔분별위33.83%，31.84%，7.96%。
The shucked shrimp is soaked in different water retaining agents. The weights of shrimp after the treatments of soaking, freezing and thawing, steaming are compared. Meanwhile, the sensory evaluation of the samples treated with various water retaining agents are also conducted. Based upon the above results, the results show that the water retention capacity of each water retaining agents are evaluated. Sorbitol, trehalose, sucrose ester are effective on retaining the water of shrimp. 0.5% Sodium carbonate with 4 h soaking is the best among all agents tested, after the treatment of sodium carbonate the weight increments of shrimp are 33.83%after soaking, 31.84%after freezing and thawing, 7.96%after steaming.
