| Breaded shrimp is welcomed by consumers due to its balanced nutrition,tangy aroma,crisp taste,beautiful appearance,unique flavor.The batter's ingredients and processing method are the key influencing factors.The breaded shrimp processed by the existing breading ingredients and atmospheric frying methods has disadvantages such as high fat content,uneven color and short storage period.Vacuum frying technology uses a negative pressure and low temperature frying environment to process food.The breaded shrimp processed by this frying method has lower fat content and more uniform color,but the product still has disadvantages such as light color and short storage period.In order to improve the color and extend the shelf life of vacuum fried breaded shrimp,the effect of mango powder on coating properties and quality attributes of vacuum fried breaded shrimp was studied;then,the vacuum frying process of mango breaded shrimp was optimized;furthermore,the volatile components and sensory qualities of vacuum frying mango breaded shrimp were investigated;finally,the shelf life of the vacuum fried mango breaded shrimp was predicted and calculate the shelf life extension time of mango bread shrimp.The main research contents and results were as follows:1.The effects of mango flour instead of part of wheat flour and soy protein isolate on the qualities of vacuum fried breaded shrimps were evaluated.The batter's rheological properties,coating pick-up,oil content,moisture content,color,texture and antioxidant activity of the outer coating of the samples were determined.The results showed that all batters were found to show shear-thinning characteristic which owned pseudoplastic properties.Adding mango powder significantly increased viscosity of the batter,reduced oil content,increased moisture content,improved the brittleness and color characteristics of breaded shrimp products.When the content of wheat flour,soy protein isolate and mango flour were 66%,4%,and 30%respectively,the quality of vacuum fried breaded shrimp product was the best;The content of flavonoids in the outer coating of the vacuum fried breaded shrimp product was(46.75±2.87)mg/100g,Its scavenging effects of hydroxyl free radicals and DPPH free radicals were both stronger than vitamin C.2.The fuzzy mathematical sensory score was used as the index,the frying temperature,frying time and vacuum degree were selected as the single factors.The process parameters of vacuum frying of mango bread shrimp was optimized by Box-Bohnken experimental design of response surface methodology.The results showed that optimal condition for vacuum fried mango breaded shrimp was as follows:frying temperature 110?,frying time 15 min and vacuum degree 0.09 MPa.Under this condition,the sensory score of vacuum fried mango breaded shrimp was 93.07,which was close to the predictive value(95.34).3.Analyze the volatile components of vacuum fried mango breaded shrimp by electronic nose,GC-MS and sensory evaluation.The sensory evaluation results show that the color,shape,grease and crispy of the vacuum fried mango breaded shrimp was significantly better than vacuum fried traditional breaded shrimp,it was highly accepted by consumers.The electronic nose data of vacuum fried mango breaded shrimp was analyzed by the method of principal component analysis(PCA)and flavor radar map analysis,then the analysis results showed that there was a certain difference in the flavor between vacuum fried mango breaded shrimp and vacuum fried traditional breaded shrimp.62volatile components were detected in vacuum fried mango breaded shrimp by GC-MS technique and the total content was 5941.98?g/kg.The volatile flavor substances mainly included aldehydes,ketones,hydrocarbons,alcohols,nitrogen,esters,acids,pyrrole,pyridine,pyrazines and oxygen heterocyclic,among which aldehydes,hydrocarbons,and alcohols compounds were with higher content.48 volatile components were detected in vacuum fried traditional breaded shrimp and the total content was only 4228.09?g/kg.Compared with the vacuum fried traditional breaded shrimp,vacuum fried mango breaded shrimp presented a richer fresh aroma,sweet and fruity aroma,oily aroma and caramelized aroma,etc.4.In order to explore the shelf life extension time of the vacuum fried mango breaded shrimp,the effects of different storage temperature conditions on the peroxide value,total viable count,acid value of vacuum fried mango breaded shrimp during storage were studied.In addition,the experiment data obtained were simulated by using the first order kinetics equation and arrhenius equation.The results showed that peroxide value,total viable count and acid value increased with the increase of storage time and temperature;The prediction equations for shelf life of the peroxide value and total viable count were SL=6.61×10-7e(-5162.0/T)and SL=6.78×10-8e(-5741.1/T)respectively.The shelf lifes of vacuum fried mango breaded shrimp stored at-18,0,4,15,25?were respectively verified and got the results that the actual shelf lifes were 420,95,70,32,17 days.Compared with vacuum fried traditional breaded shrimp,the shelf lifes of vacuum fried mango breaded shrimp stored at-18,0,4,15,25?were respectively extended by 110,29,15,9,5 days. |
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