Changes in nutritious component and water molecule of peeled shrimp during dense phase carbon dioxide treatment

Changes in nutritious component and water molecule of peeled shrimp during dense phase carbon dioxide treatment

In order to further investigate the effect of DPCD on shrimp muscle quality, peeled shrimp were used as the studied object. The effects of temperature (35-55[degrees]C), pressure (5-25 MPa), and time (10-60 min) on nutritious components and water molecules of shrimp muscle were studied. The results...

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Veröffentlicht in:Nong ye gong cheng xue bao 2014-07, Vol.30 (13), p.268-275
Hauptverfasser: Chen, Yali, Qu, Xiaojuan, Liu, Shucheng, Ji, Hongwu, Hao, Jiming, Huang, Wanyou, Guo, Minghui
Format: Artikel
Sprache:chi
Schlagworte:
Agricultural engineering
Amino acids
Carbon dioxide
Moisture
Muscles
Proteins
Shrimps
Water chemistry
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Zusammenfassung:In order to further investigate the effect of DPCD on shrimp muscle quality, peeled shrimp were used as the studied object. The effects of temperature (35-55[degrees]C), pressure (5-25 MPa), and time (10-60 min) on nutritious components and water molecules of shrimp muscle were studied. The results showed as follows: when using the untreated peeled shrimp, the content of nutritious components (moisture, crude protein, crude fat, and ash), especially fat, significantly decreased (P
ISSN:1002-6819
DOI:10.3969/j.issn.1002-6819.2014.13.033