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研究即食南美白对虾虾仁贮藏过程中水分状态的变化情况,为寻找贮藏过程中虾仁质构变化的原因及改善其质构品质提供理论依据。TPA测定结果显示,贮藏过程中虾仁质构品质劣变明显;差示扫描量热仪(DSC)及低场核磁共振(LF-NMR)扫描结果显示,结合水含量下降,弛豫时间为10～100ms的中间水的比例下降,说明贮藏过程中发生结合水和中间水向自由水迁移。这与蛋白质结构降解所致蛋白水体系被破坏有关,揭示了贮藏过程中即食虾仁品质变化的主要原因是蛋白降解和水分状态发生变化。
To study the changes of water status during the storage of shrimp and prawn in ready-to-eat Penaeus vannamei, and to provide the theoretical basis for finding out the reasons of shrimp quality changes and improving its texture and quality during storage. The results of TPA showed that the quality of shrimp quality was obviously changed during storage. The results of differential scanning calorimetry (DSC) and low-field nuclear magnetic resonance (LF-NMR) showed that the combined water content decreased and the relaxation time was 10 ~ 100ms of the proportion of the middle of the water down, indicating the occurrence of storage during the integration of water and the migration of free water to the water. This is related to the destruction of the protein water system caused by the degradation of the protein structure, which reveals that the main reason for the change in the quality of ready-to-eat shrimp in the storage process is the degradation of protein and the change of water status.