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中国精品科技期刊2020

不同抗冻剂对鱿鱼滑冻藏期间品质特性的影响

尚珊 王月月 焦甜甜 傅宝尚 姜鹏飞 于波 祁立波

尚珊,王月月,焦甜甜,等. 不同抗冻剂对鱿鱼滑冻藏期间品质特性的影响[J]. 食品工业科技,2023,44(11):388−396. doi:  10.13386/j.issn1002-0306.2022080078
引用本文: 尚珊,王月月,焦甜甜,等. 不同抗冻剂对鱿鱼滑冻藏期间品质特性的影响[J]. 食品工业科技,2023,44(11):388−396. doi:  10.13386/j.issn1002-0306.2022080078
SHANG Shan, WANG Yueyue, JIAO Tiantian, et al. Effects of Different Cryoprotectant on the Quality Characteristics of Squid Mince during Frozen Storage[J]. Science and Technology of Food Industry, 2023, 44(11): 388−396. (in Chinese with English abstract). doi:  10.13386/j.issn1002-0306.2022080078
Citation: SHANG Shan, WANG Yueyue, JIAO Tiantian, et al. Effects of Different Cryoprotectant on the Quality Characteristics of Squid Mince during Frozen Storage[J]. Science and Technology of Food Industry, 2023, 44(11): 388−396. (in Chinese with English abstract). doi:  10.13386/j.issn1002-0306.2022080078

不同抗冻剂对鱿鱼滑冻藏期间品质特性的影响

doi: 10.13386/j.issn1002-0306.2022080078
基金项目: 国家重点研发计划项目蓝色粮仓科技创新专项“低值水产品及副产物高值化利用与新产品创制”(2019YFD0902000)。
详细信息
    作者简介:

    尚珊(1988−),女,硕士,工程师,研究方向:农(水)产品精深加工,E-mail:shangshan@dlpu.edu.cn

    通讯作者:

    祁立波(1974−),女,硕士,高级工程师,研究方向:农(水)产品精深加工,E-mail:905390442@qq.com

  • 中图分类号: TS254.4

Effects of Different Cryoprotectant on the Quality Characteristics of Squid Mince during Frozen Storage

  • 摘要: 为了提高冷冻鱿鱼滑制品品质的稳定性,本研究以秘鲁鱿鱼为原料,通过测定鱿鱼滑的凝胶强度、持水性、水分分布状态、Ca2+-ATPase活性和微观结构等指标,探究不同添加量的海藻糖(2%、4%、6%)、乳糖醇(2%、4%、6%)和乳酸钠(2%、3%、4%)对鱿鱼滑在冻藏150 d的冷冻保护作用及其品质的影响。结果表明,随着添加量的增加,海藻糖、乳糖醇和乳酸钠均能显著提高鱿鱼滑在冻藏期间的凝胶强度和持水性(P<0.05)。在冻藏150 d后,6%海藻糖、6%乳糖醇和4%乳酸钠组鱿鱼滑Ca2+-ATPase活性分别为0.28、0.26和0.30 μmol Pi/(mg prot·h),显著高于空白组0.17 μmol Pi/(mg prot·h)(P<0.05),延缓了鱿鱼滑肌原纤维蛋白的变性程度。电镜扫描图(SEM)显示,随着冻藏时间的延长,相比乳糖醇组及空白组,添加6%海藻糖和4%乳酸钠的鱿鱼滑微观组织较为紧密,较好地保持了鱿鱼滑的凝胶网络结构。结合感官评定,添加6%海藻糖能够提高冻藏后鱿鱼滑的口感和整体接受度。综上,6%海藻糖可有效延缓鱿鱼滑在冻藏期间的品质变化,为提升秘鲁鱿鱼应用及冷冻调理制品的品质提供理论依据。
  • 图  1  不同种类和添加量的抗冻剂对鱿鱼滑冻藏150 d内凝胶持水性的影响

    Figure  1.  Effects of different types and amounts of cryoprotectant on gel water holding capacity of squid mince during frozen storage for a period of 150 days

    注:不同大写字母代表不同冻藏时间下数据具有显著性差异(P<0.05);不同小写字母代表同一冻藏时间下数据具有显著性差异(P<0.05);图2同。

    图  2  不同种类和添加量的抗冻剂对鱿鱼滑冻藏150 d内Ca2+-ATPase活性的影响

    Figure  2.  Effects of different types and amounts of cryoprotectant on Ca2+-ATPase activity of squid mince during frozen storage for a period of 150 days

    图  3  不同种类和添加量的抗冻剂对鱿鱼滑冻藏150 d内凝胶水分分布的影响

    Figure  3.  Effects of different types and amounts of cryoprotectant on gel water migration of squid mince during frozen storage for a period of 150 days

    注:A21、A22、A23分别代表结合水、不可移动水和自由水的百分含量;A为不同添加量的海藻糖(2%、4%、6%)水分分布图;B为不同添加量的乳糖醇(2%、4%、6%)水分分布图;C为不同添加量的乳酸钠(2%、3%、4%)水分分布图。

    图  4  不同种类和添加量的抗冻剂对鱿鱼滑冻藏30 d和150 d内感官评分的影响

    Figure  4.  Effect of different types and amounts of cryoprotectant on sensory scores of squid slips within 30 and 150 days of frozen storage

    注:A为不同添加量的海藻糖(2%、4%、6%)感官评分图;B为不同添加量的乳糖醇(2%、4%、6%)感官评分图;C为不同添加量的乳酸钠(2%、3%、4%)感官评分图;1代表冻藏30 d;5代表冻藏150 d。

    图  5  不同种类和添加量的抗冻剂对鱿鱼滑冻藏30 d与150 d的微观结构的影响(1000×)

    Figure  5.  Effects of different types and amounts of cryoprotectant on the microstructure of squid during 30 days and 150 days of frozen storage (1000×)

    注:A为空白组鱿鱼滑微观结构;B、C、D为别为不同添加量的海藻糖(2%、4%、6%)冻藏30 d与150 d微观结构;E、F、G为别为不同添加量的乳糖醇(2%、4%、6%)冻藏30与150 d微观结构;H、I、J为别为不同添加量的乳酸钠(2%、3%、4%)冻藏30 d与150 d微观结构;1代表冻藏30 d;5代表冻藏150 d。

    表  1  鱿鱼滑感官评价评分标准

    Table  1.   Sensory evaluation criteria for squid mince

    指标感官评分标准评分(分)
    生制样品
    析水状况
    析水现象明显1~4
    略有析水现象5~7
    无析水现象8~10
    生制样品
    组织状态
    组织分散现象明显,挤出时有明显断裂现象1~4
    组织略有分散现象,挤出时基本呈连续流动状5~7
    组织紧致,无分散现象,挤出时呈连续流动状8~10
    组织松散,无弹性1~4
    熟制样品口感组织略微松散5~7
    组织紧致,弹度适中8~10
    有明显甜味或异味,不易接受1~4
    熟制样品滋味有甜味或异味,但可接受5~7
    无明显甜味或异味8~10
    难以接受1~4
    整体接受度接受度一般5~7
    接受度高8~10
    下载: 导出CSV

    表  2  不同种类和添加量的抗冻剂对鱿鱼滑冻藏150 d内凝胶强度的影响(g·mm)

    Table  2.   Effects of different types and amounts of cryoprotectant on gel strength of squid mince during frozen storage for a period of 150 days (g·mm)

    抗冻剂抗冻剂添加量(%)冻藏时间(d)
    0306090120150
    01453.20±10.49Ade961.01±27.36Bf870.57±13.20Cf821.58±31.46CDg814.98±16.73Dg770.58±18.99Df
    21553.58±28.07Ac1047.63±24.37Be1002.54±16.56Be922.73±17.10Cf890.43±21.52CDef863.41±21.64Dcd
    海藻糖41659.71±45.22Ab1147.52±41.36Bd1069.42±41.28Cde971.13±19.95Dde925.58±30.82Dcde925.13±18.50Db
    61733.99±25.58Aa1248.27±12.69Bc1106.85±37.48BCd1047.30±33.32Cbc1017.34±22.51CDab969.40±14.59Da
    21406.57±18.29Ae1295.63±17.43Bbc1193.50±20.84BCc1001.76±27.48Cbcd882.33±35.38Def825.76±19.26Dde
    乳糖醇41498.17±24.67Acd1365.30±13.37Bb1322.69±11.12Bb1081.48±21.40Cb970.56±15.94Dbc823.02±21.78Ee
    61769.31±24.62Aa1454.14±13.85Ba1435.94±23.74Ba1227.39±32.63Ca970.51±21.30Dbc841.08±26.83Ecde
    21441.93±28.82Ade1310.58±28.74Bbc1250.39±31.37Bc1058.72±33.24Cbc868.45±15.13Dfg776.38±13.09Ef
    乳酸钠31530.60±26.36Ac1348.83±10.44Bb1320.65±25.58Bb1166.60±28.17Ca934.42±34.16Dcd816.07±14.03Ee
    41660.21±29.90Ab1509.98±31.16Ba1354.90±38.73Cb1214.02±24.73Da1058.72±33.24Ea868.45±15.13Fc
    注:同行不同大写字母代表不同冻藏时间下数据具有显著性差异(P<0.05);同列不同小写字母代表同一冻藏时间下数据具有显著性差异(P<0.05)。
    下载: 导出CSV
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  • 收稿日期:  2022-08-10
  • 网络出版日期:  2023-04-21
  • 刊出日期:  2023-06-01

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