دورية أكاديمية
Preparation and Quality Characteristics of Ready-to-Eat Shrimp Using Ultra-high Pressure Combined with Sous-Vide Technology
| العنوان: | Preparation and Quality Characteristics of Ready-to-Eat Shrimp Using Ultra-high Pressure Combined with Sous-Vide Technology |
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| المؤلفون: | ZENG Xinyao, SUN Ying, JIAO Dexin, ZHU Chen, LIU Huimin |
| المصدر: | Shipin Kexue, Vol 45, Iss 5, Pp 193-200 (2024) |
| بيانات النشر: | China Food Publishing Company, 2024. |
| سنة النشر: | 2024 |
| المجموعة: | LCC:Food processing and manufacture |
| مصطلحات موضوعية: | penaeus vannamei, ultra-high pressure technology, sous-vide technology, ready-to-eat shrimp, quality characteristics, Food processing and manufacture, TP368-456 |
| الوصف: | 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. |
| نوع الوثيقة: | article |
| وصف الملف: | electronic resource |
| اللغة: | English Chinese |
| تدمد: | 1002-6630 |
| العلاقة: | https://www.spkx.net.cn/fileup/1002-6630/PDF/2024-45-5-023.pdfTest; https://doaj.org/toc/1002-6630Test |
| DOI: | 10.7506/spkx1002-6630-20230327-244 |
| الوصول الحر: | https://doaj.org/article/31fbe44923404331b3b7fc70f34f6f02Test |
| رقم الانضمام: | edsdoj.31fbe44923404331b3b7fc70f34f6f02 |
| قاعدة البيانات: | Directory of Open Access Journals |
| تدمد: | 10026630 |
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| DOI: | 10.7506/spkx1002-6630-20230327-244 |