亚硫酸盐在对虾保鲜加工中的残留变化

以南美白对虾为研究对象,研究常用的亚硫酸盐(亚硫酸钠和亚硫酸氢钠)不同浓度和不同浸泡时间处理对虾后,对虾在保藏过程中体内SO2含量的变化。结果表明:在同样浓度和处理条件下,亚硫酸氢钠比亚硫酸钠具有较好的防止对虾黑变的效果,对虾在冻藏过程中,体内SO2残留量逐渐消减。在对虾保鲜加工中,亚硫酸氢钠的最佳使用条件为:带头虾亚硫酸氢钠15 g/L,浸泡3 min;去头虾亚硫酸氢钠12.5 g/L,浸泡3min,该条件下能有效抑制对虾的黑变,虾体中SO2的残留量低于国标限量(0.1 m g/g)。

Sulfite Residue in Prawn (Litopenaeus vannamei) of Preservation Processing

To study the specification of sulfite involved with prawn preservation in the processing,the residues of SO2 content in prawn(Litopenaeus vannamei) which treated with variable concentrations and soak time of sulfite(sodium sulfite and sodium hydrogen sulfite) were studied during storage.The results showed that sodium hydrogen sulfite could prevent the prawns more efficiently from blackening than sodium sulfite at the same processing conditions.SO2 residue in prawn reduced gradually under cooling conditions.The optimum conditions for sodium hydrogen sulfite processing are as followed:the whole prawns were soaked in 1.5% sodium hydrogen sulfite solution for 3 min,while the headless prawns were soaked in 1.25% sodium hydrogen sulfite solution for 3 min.Blackening was inhibited effectively and the SO2 residues were lower than the residual GB limited 0.1 mg/g under this condition.