Ảnh hưởng của quá trình chần và nhiệt độ tồn trữ đông đến đặc tính chất lượng của thịt đầu tôm thẻ chân trắng (Litopenaeus vannamei)
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Abstract
The effect of blanching on the physicochemical quality and microbiological safety of frozen-stored whiteleg shrimp head meat was evaluated. Samples were blanched in water at 90 ± 2°C for 20 minutes and subsequently stored at two temperatures (−10 ± 2°C and −18 ± 2°C) for 8 weeks. Blanching effectively maintained protein content above 80% on a dry-matter basis under both storage conditions, mitigated lipid degradation, and reduced the accumulation rate of ammonia (NH₃) and pH increase compared to non-blanched samples. Quality deterioration was more pronounced at −10 ± 2°C than at −18 ± 2°C. Total aerobic plate counts after 8 weeks remained within the permissible limits defined by TCVN 12614:2019 for both storage temperatures. Overall, blanching proved to be a simple yet effective thermal pre-treatment that inactivates endogenous enzymes, enhances physicochemical and microbial stability, and extends the shelf life of this highly perishable seafood by-product. The findings highlight the practical potential of blanching in improving postharvest preservation of shrimp-processing co-products.
Tóm tắt
Nghiên cứu được thực hiện nhằm đánh giá ảnh hưởng của quá trình chần đến sự thay đổi chất lượng hóa lý và vi sinh vật của thịt đầu tôm thẻ chân trắng trong suốt 8 tuần bảo quản đông lạnh ở hai mức nhiệt độ −10±2°C và −18±2°C. Nguyên liệu được xử lý chần ở 90±2°C trong 20 phút trước khi bảo quản. Kết quả cho thấy, việc xử lý chần giúp duy trì hàm lượng protein trên 80% (tính theo căn bản khô), hạn chế suy giảm lipid, giảm tốc độ gia tăng hàm lượng amoniac (NH₃) và pH, so với mẫu không chần. Mức độ biến đổi chất lượng diễn ra rõ rệt hơn ở điều kiện −10±2°C so với −18±2°C. Ngoài ra mật số vi sinh vật hiếu khí sau bảo quản 8 tuần không vượt quá giới hạn vi sinh cho phép theo TCVN 12614:2019 ở cả hai mức nhiệt độ. Nhìn chung, chần là bước xử lý nhiệt đơn giản nhưng hiệu quả, góp phần ức chế enzyme nội sinh, cải thiện ổn định hóa học và vi sinh, đồng thời kéo dài thời gian bảo quản nguyên liệu dễ hư hỏng như thịt đầu tôm thẻ chân trắng.
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