脊尾白虾蒸制过程中品质和滋味的变化

doi:10.16378/j.cnki.1003-1111.21188

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Abstract To investigate the change in quality and taste of ridgetail white prawn Exopalaemon carinicauda during steaming (0,1,2,4,6 and 8 min), the related indicators including moisture, cooking loss, texture analysis, sensory score as well as electronic tongue were determined. The results showed that the moisture content decreased and the cooking loss increased with the extension ofsteaming time. After steaming for 8 min, the moisture of shrimp meat decreased to 74.37%, and the cooking loss increased by 10.93%. With the prolonging of steaming time, the hardness, chewiness, adhesiveness and resilience of shrimp meat increased firstly and then decreased; The cohesion increased and eventually stabilized, while the elasticity decreased during steaming. Compared with raw shrimp, the content of adenosine monophosphate (AMP) increased to (554.29±7.19) mg/100 g after steaming for 4 min. The bitter amino acid content of shrimp meat decreased during steaming, and the content was the lowest in 2-4 min. The PCA result of electronic tongue showed that significant differences in the overall taste characteristics among different steaming time samples. Overall, steaming can significantly affect the taste and quality characteristics of the shrimp which has better quality when steaming for 4 min, and this study may provide a theoretical for the pretreatment of ridgetail white prawn before drying.

Key words： Exopalaemon carinicauda steaming taste pretreatment quality change

Received: 18 September 2021

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	SHAO Chen
	SHI Wenzheng
	QU Yinghong
	WU Xugan

Cite this article:

SHAO Chen,SHI Wenzheng,QU Yinghong, et al. Changes in Quality and Taste of Ridgetail White Prawn Exoplaemon carinicauda during Steaming[J]. Fisheries Science, 2023, 42(6): 1006-1014.

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https://www.shchkx.com/EN/10.16378/j.cnki.1003-1111.21188 OR https://www.shchkx.com/EN/Y2023/V42/I6/1006

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