Preparation and Quality Characteristics of Ready-to-Eat Shrimp Using Ultra-high Pressure Combined with Sous-Vide Technology

被引：0
|
作者：
Zeng X. [1 ]
Sun Y. [1 ]
Jiao D. [1 ]
Zhu C. [1 ]
Liu H. [1 ]
机构：
[1] (1. College of Food Science and Engineering, Jilin Agricultural University
[2] 2. National Engineering Research Center for Wheat and Corn Deep Processing
来源：
Shipin Kexue/Food Science | 2024年 / 45卷 / 05期
关键词：
Penaeus vannamei; quality characteristics; ready-to-eat shrimp; sous-vide technology; ultra-high pressure technology;
D O I：
10.7506/spkx1002-6630-20230327-244
中图分类号：
O62 [有机化学]; TQ [化学工业];
学科分类号：
070303 ; 0817 ; 081704 ;
摘要：
In this study, Penaeus vannamei was used to analyze the quality of sous-vide combined with high pressure cooked and freeze-dried shrimp (SPF) and boiled and hot air dried shrimp (BH) prepared by traditional thermal processing. The results showed that compared with BH, SPF had lower hardness, fuller color and higher sensory score, which was more popular with consumers. The content of benzaldehyde was significantly higher in SPF than in BH, and SPF had a more prominent seafood-like flavor. The content of polyunsaturated fatty acids was also higher in SPF than in BH. Meanwhile, a dynamic model was established for shelf life prediction. According to the model, SPF had high oxidative stability. Therefore, sous-vide combined with high pressure can improve the quality and flavor of ready-to-eat shrimp. The results from this study provide a theoretical basis for the large-scale production of high-quality, convenience and ready-to-eat shrimp with unique flavor. © 2024 Chinese Chamber of Commerce. All rights reserved.
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页码：193 / 200
页数：7
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