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为了研究浸渍冻结对凡纳滨对虾冻藏品质的影响,以挥发性盐基氮含量、脂肪氧化值、pH值、盐溶性蛋白含量、Ca2+-ATP酶活力、多酚氧化酶活力、感官评价为指标,考察浸渍冻结和静止空气冻结对凡纳滨对虾品质特性的影响。结果表明:冻藏期间静止空气冻结对虾的挥发性盐基氮含量、脂肪氧化值、pH值等腐败指标均高于浸渍冻结对虾,并且随着冻藏时间延长而显著性增大(P<0.05);盐溶性蛋白含量、Ca2+-ATP酶活力和多酚氧化酶活力随冻藏时间延长而下降,蛋白质逐渐变性,品质下降,但浸渍冻结对虾的下降程度小于静止空气冻结的。感官评价进一步显示,两种冻结方式处理对虾的组织、气味、色泽和外观4方面有不同程度下降,品质不断下降,但浸渍冻结对虾的感官评分高于静止空气冻结的对虾。综合以上结果,浸渍冻结更有利于对虾冻藏过程中品质的保持。
In order to study the effect of immersion freezing on the storage quality of Litopenaeus vannamei, volatile basic nitrogen content, lipid oxidation value, pH value, salt-soluble protein content, Ca2 + -ATPase activity, polyphenoloxidase activity and sensory evaluation were The effects of soaking freeze and still air freezing on the quality characteristics of Litopenaeus vannamei were investigated. The results showed that the volatile basic nitrogen content, fat oxidation value and pH value of static air frozen frozen prawn were higher than those of frozen frozen shrimp during frozen storage, and significantly increased with the prolongation of frozen storage time (P <0.05 ). The content of soluble protein, the activity of Ca2 + -ATP and the activity of polyphenol oxidase decreased with the prolongation of frozen storage time. The protein denaturation and quality decreased. However, the decrease of frozen-thawed shrimp was less than that of still air. The sensory evaluation further showed that the two freezing methods reduced the organization, smell, color and appearance of shrimp to varying degrees and the quality declined continuously, but the sensory score of frozen shrimp was higher than that of frozen frozen shrimp. Based on the above results, immersion freezing is more conducive to the quality of shrimp frozen during preservation.