本文探讨了水煮、蒸汽、焙烤、油炸、微波五种加热方法对对虾的重量减少率、色泽、弹性、蛋白质溶解性和综合感官品质的影响，同时研究了各项指标的规律。结果表明，焙烤加热减少虾仁的重量幅度最大，水煮则相反；水分的减少一定程度上能够影响虾仁表面的色泽，蒸汽加热与水煮加热能提升虾仁的亮度，蒸汽加热能够使虾仁颜色偏红，油炸加热会使虾仁颜色偏黄；油炸与焙烤加热能够保持虾仁的弹性及硬度，进而提升其咀嚼性；而蛋白质溶解度一定程度反映了不同加热条件下对虾蛋白质的变性程度，水煮加热能够最大程度稳定离子键，蒸汽加热能够增强疏水作用，微波加热可以增加氢键。综合色泽，香气，滋味，质地等多方面因素的感官评定结果表明微波加热对虾产品的感官评定分数最高。

This research examined the effects of boiling, steaming, baking, frying, and microwave heating on the weight reduction rate, color, elasticity, protein solubility and comprehensive sensory quality of shrimp, as well as the changing patterns of these indices The obtained results showed that baking method led to the maximum weight reduction whilst boiling in water caused the opposite effect; The reduction of water could affect the color of shrimp surface to a certain extent. Steam heating and boiling heating could increase the brightness of shrimps, with steam heating making shrimps reddish. Frying could make the shrimp turn yellow; Deep frying and baking could maintain the elasticity and hardness of the shrimp, thereby improving its chewiness; Protein solubility reflects the degree of denaturation of the shrimp protein to some extent under different heating conditions. Boiling in water could maximally stablized the ionic bond, whilst steam heating enhancing the hydrophobic effect and microwaving increasing hydrogen bonds. The sensory evaluation on factors such as color, aroma, taste and texture revealed that the microwaved shrimp product had the highest sensory score.

国家自然科学基金项目（31301513）；广东普通高等学校水产品高值化加工与利用创新团队项目（GDOU2016030503）