Influence of preservative on squid quality changes during frozen
-
摘要: 选择D-山梨醇、乳酸钠、三聚磷酸钠、混合磷酸盐和海藻糖5种保鲜剂,控制3种添加浓度,以持水力、盐溶性蛋白含量、活性巯基含量和Ca2+-ATPase活性的变化为指标,结合感官评价,探讨了保鲜剂对冻藏条件（-20±0.1）℃下鱿鱼品质变化的影响。实验结果表明,浓度Ⅱ组各保鲜剂的感官评分在60d时都达到B;各种不同浓度保鲜剂对冻藏鱿鱼的品质变化影响不同,浓度Ⅲ组各保鲜剂效果优于浓度Ⅰ组和浓度Ⅱ组,海藻糖、混合磷酸盐和D-山梨醇对提高鱿鱼持水力作用较好,分别提高了14.83%、13.63%、12.27%;海藻糖、乳酸钠和混合磷酸盐对提高鱿鱼盐溶性蛋白含量、活性巯基含量和Ca2+-ATPase活性作用较好,盐溶性蛋白含量分别提高了4.26、4.01、3.54mg/g,活性巯基含量分别提高了6.37×10-5、5.27×10-5、4.44×10-5mol/g,Ca2+-ATPase活性分别提高了0.72×10-2、0.60×10-2、0.50×10-2μmol/（min·mg）。Abstract: Influences of D- sorbitol, sodium lactate, sodium tripolyphosphate, mixed phosphates and trehalose on quality changes of squid were investigated by testing the indexes of sensory evaluation, hold water, salt soluble protein content, active sulphur content and Ca2 +- ATPase activity under the condition of (- 20 ± 0.1) ℃ in this research.The results indicated that the sensory score of Concentration Ⅱ groups were to B at 60 d.The tested food additives showed different effects on quality changes of squid. Concentration Ⅲ group was better than the concentration of the preservative Ⅰ and concentration Ⅱ group. The effect of trehalose, mixed phosphates and D-sorbitol to improve squid water retention was better, increased by 14.83%, 13.63% and 12.27% respectively.Trehalose, sodium lactate and mixed phosphates on raising the squid salt soluble protein content and Ca2 +-ATPase activity, active sulphur content was better.Salt soluble protein content increased 4.26 mg /g, 4.01 mg /g and3.54 mg /g, active sulphur content increased 6.37 × 10- 5, 5.27 × 10- 5and 4.44 × 10- 5mol /g, Ca2 +- ATPase activity increased by 0.72 × 10- 2, 0.60 ×10- 2and 0.50 × 10- 2μmol/ ( min·mg) .
-
Keywords:
- squid /
- additive /
- quality change
-
[1] Chen X J, Liu B L, Chen Y.A review of the development of Chinese distant-water squid jigging fisheries[J].Fisheries Research, 2008, 89:211-221.
[2] 李桂芬.鱿鱼的营养与开发利用[J].科学养鱼, 2003 (7) :56. [3] Soottawat B, Wonnop V, Chutima T, et al.Effect of frozen storage on chemical and gel-forming properties of fish commonly used for surimi production in Thailand[J].Food Hydrocolloids, 2005, (19) :197-207.
[4] 李芳斐, 谢主兰, 潘江球, 等.壳聚糖对腌制鱿鱼防腐作用研究[A].见:“亚运食品安全与广东食品产业创新发展”学术研讨会.广东省食品学会年会论文集[C].2009:108-111. [5] 吴金龙, 罗剑秋, 刘华忠, 等.乌贼墨多糖对冷藏鱿鱼的防腐保鲜作用研究[J].食品科学, 2010, 31 (10) :304-307. [6] 杨峰, 李学英, 杨宪时, 等.常用水产保鲜剂对南极磷虾品质的影响研究[J].现代食品科技, 2012 (10) :1286-1289. [7] 汪学荣, 彭顺清.复合磷酸盐对鱼糜制品的保水效果研究[J].食品科技, 2002 (9) :41-43. [8] A Lugasia, V Losadab, J Ho'va'ria, et al.Effect of presoaking whole pelagic fish in a plant extract on sensory and biochemical changes during subsequent frozen storage[J].Food Science and Technology, 2007, 40:930-936.
[9] 夏列, 蒋爱民, 卢艳, 等.不同冷冻方式下猪肉贮藏期持水力的变化研究[J].食品与机械, 2013, 29 (2) :154-158. [10] 韩雅珊.食品化学实验指导[M].北京:中国农业大学出版社, 1996:38-39. [11] Benjakul S, Seymour T A, Morrissey M T, et al.Physicochemical Changes in Pacific Whiting Muscle Proteins during Iced Storage[J].Food Science, 1997, 62 (4) :729-733.
[12] Ellman, G.L.Tissue sulfhydryl groups[J].Archives of Biochemistry Biophysics, 1959, 82:70-77.
[13] 万建荣, 洪玉菁, 奚印慈, 等.水产食品化学分析手册[M].上海:上海科技出版社, 1993, 154-157. [14] 潘锦锋, 罗永康.鲢鱼鱼糜在冻藏过程中理化特性的变化[J].肉类研究, 2008 (9) :45-49. [15] 梁海燕.几种保鲜剂对肉制品保水性的影响[J].山西食品工业, 2003 (3) :15-16. [16] 李苗云, 赵改名, 张秋会.复合磷酸盐对肉制品加工中的保水性优化研究[J].食品科学, 2009, 30 (8) :80-85. [17] 彭亚锋, 周耀斌, 李勤, 等.海藻糖的特性及其应用[J].中国食品添加剂, 2009 (1) :65-69. [18] 杨贤庆, 宋莹, 林婉玲.淡水鱼蛋白质冷冻变性的研究现状及前景[J].食品工业科技, 2013, 34 (16) :320-323. [19] 刘欣, 周爱梅, 赵力超, 等.海藻糖、乳酸钠对冻藏编鱼鱼糜蛋白抗冻效果的影响[J].食品与发酵工业, 2007 (8) :60-64. [20] Sompongse W, Itoh Y, Obatake A.Effect of cryoprotectants and a reducing reagent on the stability of actomyosin during ice storage[J].Fisheries Science, 1996, 62 (1) :73-79.
[21] 崔雁娜, 戴志远, 张志广, 等.几种抗冻剂对养殖大黄鱼蛋白质冷冻变性抑制作用的研究[J].食品工业科技, 2009, (3) :68-70, 187. -
期刊类型引用(2)
1. 周秀英，罗欢，韩晓燕. 新型配位Eu~(3+)离子掺杂类普鲁士蓝化学修饰电极的制备及其对抗坏血酸的检测. 山东化工. 2022(14): 23-27 . 
百度学术
2. 李小琴，黄卫红，沈佳乐，王芳. 多酸修饰电极对深色果蔬中维生素C的测定. 南方农业学报. 2021(10): 2842-2850 . 百度学术
其他类型引用(0)
计量
- 文章访问数:
- HTML全文浏览量:
- PDF下载量:
- 被引次数: 2
下载:
