Effect of Ultra-high Pressure on the Quality Properties of Shrimp Slips Prepared Dishes

被引：0

作者：

Hu X. ^{[1
]}

Li C. ^{[1
]}

Wang B. ^{[1
]}

Jiang M. ^{[1
]}

Chen M. ^{[1
]}

Chen X. ^{[1
]}

Hou W. ^{[1
]}

Dong Q. ^{[2
]}

机构：

[1] College of Food Science and Engineering, Lingnan Normal University, Zhanjiang

[2] Guangdong Hongbao Aquatic Product Development Co., Ltd., Zhanjiang

来源：

Science and Technology of Food Industry | 2023年 / 44卷 / 11期

关键词：

prepared dishes; quality properties; shrimp slips; ultra-high pressure;

D O I：

10.13386/j.issn1002-0306.2022070243

中图分类号：

学科分类号：

摘要：

To explore the effects of ultra-high pressure treatment (UHP) on the quality properties of shrimp slides, the color, water holding capacity, cooking yield, gel strength, texture properties and sensory characteristics of shrimp slides were investigated when treated by different pressure (200~400 MPa) and holding time (5~20 min). The results illustrated that the brightness (L*) and whiteness (W) of shrimp slides were not significantly affected by the different pressures and holding times, whereas the redness (a*) decreased significantly and the yellowness (b*) increased compared to the control group. Meanwhile, the water holding capacity and cooking yield of shrimp slides were affected by the different pressures and holding times, and the maximum values of both properties reached to 84.17% and 92.80% when treated for 10 min under 200 MPa pressure, respectively. Compared to the control group, the gel strength, hardness, chewiness, and springiness of the shrimp slides decreased when pressure and holding time increased, while the cohesiveness did not change significantly. The results of sensory evaluation showed that the UHP treatment had no negative impact on the sensory properties of shrimp slides, and the overall acceptability of shrimp slides held at 200 MPa for 10 min was closest to that of the control group. Therefore, the cooking yield and texture characteristics of shrimp slips products could be improved upon UHP treatment at 200 MPa for 10 min. It is expected that this study will provide a theoretical basis for the development of shrimp slippery products. © 2023 Science and Technology of Food Industry. All rights reserved.

引用

页码：88 / 94

页数：6

共 44 条

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