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投稿时间：2017-09-19
投稿时间：2017-09-19
中文摘要: 采用超声辅助、乙醇浸渍、冰箱3种不同的冻结方式对新鲜中国对虾进行冻结，对冻结过程中不同时间点的冰晶形成与水分变化进行比较。研究结果表明，超声冻结只需130 s通过最大冰晶生成带，通过速率远远快于浸渍及冰箱冻结；其中超声冻结组的组织破坏程度最小，其组织冰晶直径达到最小值46.81 μm；此外，与浸渍或冰箱冻结相比，超声处理组持水性高7.19%～19.50%，失水率低1.30%～2.38%；pearson相关性分析表明3种冻结方式下对虾冰晶面积与其水分变化呈极显著相关，超声冻结下圆度与水分显著相关，但冰箱及浸渍冻结下冰晶的圆度与水分变化没有显著相关性。
Abstract:The formation of ice crystals and the change of moisture of Penaeus chinensis treated by ultrasonic assisted freezing（UF），immersion freezing（IF）or air refrigerator freezing（RF），and the effect of different exposure time were investigated.The result showed that the time to pass through the zone of maximum crystallization was 130 s for UF，showing an obviously higher rate in comparison with IF or RF.Wherein，the minimal tissue destruction was observed for samples treated by UF with the minimum diameter of crystal of 46.81 μm.Furthermore，Compared to the other groups，samples treated by UF had a higher water holding capacity than others about 7.19%-19.50%and a lower dehydration than others about 1.30%-2.38%.The result of Pearson analysis indicated that there was an extremely significant correlation between ice crystals area and moisture change for all the groups，and a significant correlation between the roundness and moisture change was also noticed for samples treated by UF，while no correlation was observed for those treated by IF or RF.
keywords: ultrasonic assisted freezing Penaeus chinensis preservation tissue ice crystal moisture quality
文章编号：201802037 中图分类号： 文献标志码：
基金项目:国家自然科学基金（31671918）；国家十三五重点项目（SQ2017YFNC010025）；舟山市科技专项计划（2014C11004）
| 作者 | 单位 |
| 向迎春1，黄佳奇1，栾兰兰1，余海霞2，杨水兵2，杨志坚2，胡亚芹1，2，* | 1.浙江大学食品与营养系，浙江省农产品加工技术研究重点实验室，馥莉食品研究院，浙江杭州310058；2.浙江大学舟山海洋研究中心，浙江舟山316021 |
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