李海蓝,赵青,李美锦,刘文博,邱亮,鉏晓艳

• 1:农业农村部农产品冷链物流技术重点实验室/湖北省农业科学院农产品加工与核农技术研究所
• 2:湖北工业大学生物工程与食品学院
• 3:武汉工程大学化学与环境工程学院

摘要(Abstract)：

【目的】分析常压油炸工艺对克氏原鳌虾（Procambarus clarkii）虾肉贮藏期间的理化性质及品质的影响。【方法】以虾肉为研究对象，经不同油炸温度（160、170、180、190℃）和油炸时间（30、60、90、120 s）处理，探究4℃贮藏1～7 d虾肉菌落总数（TPC）、挥发性盐基氮（TVB-N）、质构特性等指标的变化。【结果与结论】随着油炸温度升高和油炸时间延长，虾肉TPC和持水力显著降低（P<0.05）；硬度、弹性、咀嚼性、TVB-N值等均增加（P <0.05）。其中，贮藏1～7 d，油炸组样品TPC对数值最高为4.95，且TVB-N值均低于淡水虾限量值（20.00 mg/100 g）。少于油炸时间90 s(30 s、60 s)和低于油炸温度180℃（160℃、170℃）处理的虾持水力较高，硬度和咀嚼性略低，且贮藏5～7 d时，L~*值和a~*值较低，b~*值较高；120 s和190℃处理的虾持水力显著较低，虾肉色度下降，TVB-N和TBA值较高，质构特性值（硬度、弹性、咀嚼性）整体较高。主成分分析结果显示，贮藏期间180℃和90 s组虾肉TVB-N和亮度L~*值等可以保持在较好范围内，综合各项指标最好。

关键词(KeyWords)： 克氏原鳌虾;常压油炸工艺;贮藏;品质特性

Abstract:

Keywords:

基金项目(Foundation): 湖北省重点研发计划项目(2023BCB122)

作者(Author): 李海蓝,赵青,李美锦,刘文博,邱亮,鉏晓艳

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