南美白对虾热加工过程成熟度及品质变化规律OA

This study systematically investigated the changes in key physicochemical properties and doneness of Litopenaeus vannamei during thermal processing.The results showed that under 70℃processing conditions,the core temperature of shrimp rose rapidly and stabilized after approximately 5 min;the astaxanthin content first increased and then decreased,corresponding to a color change from brownish to bright red.Protein denaturation and moisture migration induced by thermal processing significantly affected the water-holding capacity,resulting in decreased elasticity and increased hardness of shrimp meat.Scanning electron microscopy(SEM)results confirmed that heat treatment caused structural damage to myofibrils.By matching the key data obtained at 70℃with those at 100℃,five critical control points for shrimp during thermal processing at 100℃were identified:0,60,100,120,and 180 s.On this basis,relevant indicators of shrimp doneness at each control point were further clarified,and a multidimensional doneness evaluation system applicable to shrimp processing was established.This research provides a theoretical basis for the development of processed shrimp products,prepared meal production,and the optimization of intelligent cooking processes.