NaHCO3和KHCO3复合保水剂对凡纳滨对虾虾肉保水效果的影响Effects of Combined Water Retaining Agents of Na HCO3 and KHCO3 on Water-Retaining of Litopenaeus vannamei
杨瑞炳 ,梁珊 ,税小林 ,毛伟杰 ,孙钦秀 ,王泽富 ,韩宗元 ,刘阳 ,刘书成 ,魏帅
摘要(Abstract)：
【目的】探究复合添加NaHCO_3、KHCO_3两种无磷保水剂的添加量和浸泡时间对凡纳滨对虾（Litopenaeus vannamei）虾肉保水能力的影响。【方法】通过不同添加质量分数（0.5%、1.0%、1.5%、2.0%、2.5%、3.0%）的NaHCO_3和KHCO_3两种保水剂及浸泡时间单因素实验，分析NaHCO_3和KHCO_3对凡纳滨对虾虾肉pH、浸泡增重率、蒸煮损失率等指标的变化；并对NaHCO_3和KHCO_3联合使用时的添加质量分数和作用时间进行响应面优化，确定最佳添加量及浸泡时间；以电位、水分分布、微观结构等指标分析不同保水剂对虾肉蛋白的内在影响。【结果】单因素实验结果表明，添加NaHCO_3和KHCO_3能有效提升虾肉保水效果，且均在添加质量分数为2.0%时保水效果最佳。浸泡6～15 h间，虾肉pH和浸泡增重率变化较小。响应面优化结果表明，NaHCO_3和KHCO_3添加量存在交互影响，复合添加1.5%NaHCO_3和1.5%KHCO_3，浸泡9 h后虾肉有较高的浸泡增重率（22.65%）和适宜的pH(8.06)。保水剂对蛋白的影响表明，复合保水剂添加主要通过促进虾肉蛋白的电位增加、自由水增加、分子解离及凝胶结构的形成来提高虾肉的保水能力，其保水能力强于添加质量分数0.5%复合磷酸盐组。【结论】联合添加使用质量分数1.5%NaHCO_3与质量分数1.5%KHCO_3并浸泡9 h处理，可增加虾肉肌原纤维蛋白分子电位、增强虾肉蛋白凝胶网络结构、改变虾肉内部水分分布，对提升虾肉保水能力有明显作用。
关键词(KeyWords)： 虾肉;无磷复合保水剂;保水性;pH;电位;水分分布;凝胶网络结构
基金项目(Foundation): 广东省普通高校重点领域专项（2022ZDZX4014）;; 国家现代农业产业技术体系项目（CARS-48）;; 广东普通高等学校海洋食品绿色加工技术研究团队（2019KCXTD 011）;; 广东海洋大学科研启动项目（R20048）
作者(Author): 杨瑞炳 ,梁珊 ,税小林 ,毛伟杰 ,孙钦秀 ,王泽富 ,韩宗元 ,刘阳 ,刘书成 ,魏帅
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