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首页> 外文期刊>Food Science & Nutrition >Effect of ice water pretreatment on the quality of Pacific White Shrimps ( Litopenaeus vannamei )
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Effect of ice water pretreatment on the quality of Pacific White Shrimps ( Litopenaeus vannamei )

机译：冰水预处理对太平洋虾质量的影响（Litopenaeus Vannamei）

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摘要

Pacific White Shrimps ( Litopenaeus vannamei ) are an aquaculture species with global importance. For the purpose of this paper, the quality shelling process of Pacific White Shrimps, freshly harvested from farms and stored in a mixture ice water up to 24?hr, was investigated. Both the differences and correlations between the indexes such as peeling time, shrimp yield, chromatic aberration, texture, K value, TBA value, and microstructure were compared and analyzed. The optimal shell peeling time of Pacific White Shrimps was determined by ice water treatment for 8?hr. The shell peeling time was 1.77?min, the elasticity of the shrimp was 0.51?mm, the hardness was 2,124.58?g, K value was 1.33%, and TBA value was 0.004?mg/100?g. Both the smell and color of the shelled shrimp were normal. This study aims to endorse the mechanical shelling of Pacific White Shrimps.
机译：太平洋虾（Litopenaeus Vannamei）是一种具有全球重要性的水产养殖物种。为本文的目的，研究了太平洋虾的质量壳过程，从农场新鲜收获并储存在混合冰水中，高达24℃。比较和分析指标剥离时间，虾产量，色差，纹理，k值，TBA值和微结构之间的指标之间的差异和相关性。太平洋白色虾的最佳壳剥离时间由冰水处理测定8μlHR。壳剥离时间为1.77Ω分钟，虾的弹性为0.51Ωmm，硬度为2,124.58·克，k值为1.33％，TBA值为0.004Ω·mg / 100？g。壳虾的气味和颜色都是正常的。本研究旨在赞同太平洋虾的机械炮击。

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