秘鲁鱿鱼丝加工中回潮工艺的作用机理研究  

Study on the mechanism of dampening in the process of dried-seasoned Dosidicus gigas

作　　者：辛学倩[1] 薛长湖[1] 薛勇[1] 李丰[1] 李兆杰[1] 王玉明[1] 

机构地区：[1]中国海洋大学,山东青岛266003

出　　处：《食品工业科技》2010年第3期84-86,共3页Science and Technology of Food Industry

基　　金：国家"863"项目(2007AA091802)

摘　　要：回潮过程是鱿鱼丝加工中的重要工序,即将经过水煮、一次调味、渗透、干燥的鱿鱼板放入-10～-5℃的冷库冻藏,但此工序在秘鲁鱿鱼丝加工中的作用机理并不清楚,工艺参数无理论依据。本研究以盐溶性蛋白质含量、扫描电镜观察、光学显微镜观察,氧化三甲胺的变化为指标,研究了秘鲁鱿鱼丝加工半成品在-10℃回潮过程中的变化机理,结果表明,在回潮0～6d过程中,蛋白质变性明显,肌原纤维蛋白质空间结构发生改变,形成了稳定的网络结构;氧化三甲胺主要降解产生三甲胺(TMA),只产生少量的二甲胺(DMA)和甲醛(FA)。回潮最佳的时间确定为3～6d,从而为秘鲁鱿鱼丝生产提供理论依据。Dampening is one of important processes in the process of dried-seasoned Dosidicus gigas,that was stored in chilled room （-10～-5℃） after the raw materials were boiled with water, seasoned,stayed overnight and dried.But the mechanism of dampening in the process of dried-seasoned Dosidicus gigas is not known and there is no theoretical support for the process parameters. The article studied the mechanism of dampening in the process of dried-seasoned Dosidicus gigas by solubility of actomyosin, observation of SEM, observation of light microscope, changes of TMAO.The results indicated that from 0 to the sixth day proteins denaturated remarkably, protein space structure changed and formed a stable network structure.TMAO was degradated predominantly into TMA,only a bit of DMA and FA.The optimum time for frozen storage is from 3 days to 6 days,so that production cycle can be shortened greatly.

关 键 词：秘鲁鱿鱼丝 半成品 回潮 作用机理 

分 类 号：TS254.1[轻工技术与工程—水产品加工及贮藏工程]