College of Food Science and Technology, Hebei Agricultural University, Baoding 071000, China.
College of Food Science and Technology, Hebei Agricultural University, Baoding 071000, China.
Food Chem. 2024 Apr 16;438:138003. doi: 10.1016/j.foodchem.2023.138003. Epub 2023 Nov 17.
The aim of this study was to investigate the effect of different thermal processing methods on the nutritional and physicochemical qualities of Penaeus vannamei. Three different thermal processing methods, namely, drying (DS, 120 °C/40 min), steaming (SS, 100 °C/2 min), and microwaving (MS, 600 W/2 min) were used to treat the shrimps. Low-field nuclear magnetic resonance data indicated that fixed water was the main component of Penaeus vannamei. The ratio of fatty acids in MS and DS samples was more in line with the FAO/WHO recommended health requirements; The myofibrillar protein carbonyl group increased, whereas sulfhydryl content decreased after thermal processing, indicating that the proteins were oxidized by thermal processing. The magnitude of oxidation is: MS > SS > DS. Different thermal processing methods can exert great influence on color texture and nutrition to Penaeus vannamei, which can provide a theoretical knowledge for consumers to choose the appropriate processing method.
本研究旨在探讨不同热加工方法对凡纳滨对虾营养品质和理化特性的影响。采用三种不同的热加工方法，即干燥（DS，120°C/40min）、蒸汽（SS，100°C/2min）和微波（MS，600W/2min）处理虾。低场核磁共振数据表明，固定水是凡纳滨对虾的主要成分。MS 和 DS 样品中脂肪酸的比例更符合粮农组织/世界卫生组织推荐的健康要求；肌原纤维蛋白羰基含量增加，巯基含量减少，表明蛋白质在热加工过程中被氧化。氧化的程度为：MS>SS>DS。不同的热加工方法可以对凡纳滨对虾的颜色、质地和营养产生很大的影响，为消费者选择合适的加工方法提供了理论知识。
