蒸烤模式对南美白对虾食用品质的影响

以南美白对虾为研究对象,以色差值、质构品质、游离氨基酸含量及感官评分为指标,通过色彩色差计、物性测试仪、氨基酸专用高效液相色谱仪以及感官评价法考察不同蒸烤模式(纯蒸、纯烤、先蒸后烤、先烤后蒸、蒸烤交替)对虾肉食用品质的影响.结果表明:先烤后蒸模式下虾皮和虾肉的L*值显著低于其他4种模式(P<0.05);纯烤模式下虾的硬...

Effects of Cooking Methods on the Eating Quality of Penaeus vannamei

The objective of this study was to investigate the effects of different cooking methods(steaming,roasting,steaming and then roasting,roasting and then steaming,and alternate steaming and roasting)on the eating quality of shrimps.The color difference,texture properties and total free amino acid content of cooked shrimps were determined by using a color difference meter,a texture analyzer and high performance liquid chromatography and sensory evaluation was carried out as well.The results showed that the L*values of the meat and shell shrimps cooked by roasting and then steaming was significantly lower than of those of shrimps cooked by the other methods(P<0.05).The hardness and chewiness of roasted shrimps were significantly higher than those of shrimps cooked by the other methods(P<0.05).Steamed shrimps had the highest total amount of free amino acids,and shrimps cooked by alternate steaming and roasting had the highest proportion of sweet amino acids and the lowest proportion of bitter amino acids.According to the results of sensory evaluation,steaming and alternate steaming and roasting were superior to the three other cooking methods.