吕春阳,张玲,杜明,吴超,傅宝尚,徐献兵

• 1:大连工业大学食品学院国家海洋食品工程技术研究中心

摘要(Abstract)：

市面上卤制产品种类繁多，但卤制海产品尤其是卤虾存在卤制时间长、肉质变柴的问题。该研究采用超声处理提高卤虾的品质且缩短66.67%的卤制时间。与冷泡处理(cold brine, CB)60 min相比，超声处理(频率40 kHz,功率200 W)虾肉20 min可以达到良好的颜色和感官接受度，另外，超声辅助卤制提高了卤虾的出品率，最高达到96.98%,降低了卤虾的蒸煮损失率，最低降为3.02%,并显著降低了卤虾肉质硬度(P<0.05)。与冷泡组相比，超声处理加速了水分迁移的速率，明显提高了虾肌纤维的撕裂程度，达到了肉质变嫩的效果；十二烷基硫酸钠-聚丙烯酰胺凝胶电泳结果显示，超声处理促进了分子量为90 kDa的蛋白质的降解。因此，超声处理可以明显改善卤虾的品质并且缩短卤制时间，该试验可为南美白对虾的非热加工和精深加工提供一定的参考。

关键词(KeyWords)： 超声处理;卤制;虾;质构;微观结构

Abstract:

Keywords:

基金项目(Foundation): 大连盐化集团有限公司校企合作项目(202321020500007)

作者(Author): 吕春阳,张玲,杜明,吴超,傅宝尚,徐献兵

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