Effects of pretreatment on quality characteristics of freeze dried white shrimp (Penaeus vannamei) during storage
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摘要: 为提高冻干南美白对虾仁的贮藏稳定性,分别以麦芽糊精（MD）、乳清分离蛋白（WPI）及麦芽糊精-乳清分离蛋白混合物（MD-WPI）为渗透脱水剂,以蒸馏水处理作为对照组,以虾青素含量、表观密度、复水比和持水力为指标,探讨不同渗透脱水预处理对冻干虾仁贮藏品质的影响。结果表明,MD预处理能有效地保持冻干虾仁组织结构的稳定性,抑制虾仁塌陷形变,提高虾仁的持水力;WPI预处理在一定程度上降低了冻干虾仁的虾青素损失率和表观密度,同时提高了虾仁的持水力。MD、WPI渗透脱水预处理有助于提高冻干虾仁的贮藏稳定性。Abstract: To improve the storage stability of freeze dried shelled shrimps, effects of different osmotic dehydration agents, i.e. maltodextrin, whey protein isolate, combination of maltodextrin and whey protein isolate on the astaxanthin content, apparent density, rehydration ratio, and water hold capacity were investigated. Effects of treatment with distilled water, considered as a control group were also compared to investigate the efficiency of treatments.The results showed that osmotic dehydration with maltodextrin as agent before freeze drying could effectively maintain the structure stability, inhibit the deformation and increase the water hold capacity of freeze dried shelled shrimps.Osmotic dehydration with whey protein isolate as agent could decrease astaxanthin loss rate and apparent density, and increase water hold capacity of freeze dried shelled shrimps.Storage stability of freeze dried shelled shrimps could be improved by osmotic dehydration treatment with maltodextrin and whey protein isolate as osmotic agents.
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Keywords:
- Penaeus vannamei /
- osmotic dehydration /
- freeze drying /
- maltodextrin /
- whey protein isolate
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