六偏磷酸钠对秘鲁鱿鱼去酸效果及鲜度的影响  

Effects of the hexametaphosphate on deacidification and freshness of Peru squid

作　　者：泮凤 杨金生[1] 夏松养[1] 

机构地区：[1]浙江海洋学院食品与医药学院,舟山316004

出　　处：《食品科技》2014年第2期255-259,共5页Food Science and Technology

基　　金：国家质量监督检验检疫总局项目(201210060-3)

摘　　要：主要研究了2℃浸泡条件下,不同质量浓度的六偏磷酸钠溶液和不同浸泡时间对秘鲁鱿鱼除酸效果及鲜度的影响。结果表明,秘鲁鱿鱼在0.5 g/L六偏磷酸钠溶液中浸泡8 h的去酸效果最佳,其TVB-N值也最低,为31.79 mg/100 g。随着除酸剂浸泡时间的延长,秘鲁鱿鱼新鲜度也呈下降趋势。采用主成分分析(PCA)、线性判别分析(LDA)均可区分不同处理秘鲁鱿鱼的挥发性气体成分变化,且0.5 g/L六偏磷酸钠处理组的挥发性气体主成分变化速率较其他组大。可以得出,六偏磷酸钠溶液对秘鲁鱿鱼有显著的除酸效果。The paper mainly studied the effects of deacidification and freshness in different concentrations of hexametaphosphate solution and different soaking time under 2 ℃ soaking conditions. The results show that Peru squid soaking in 0.5 g/L hexametaphosphate solution 8 h has the best effects of deacidification, with its lowest TVB-N values as 31.79 mg/100 g. As the extension of immersion time, freshness of Peru squid also showed a downward trend. Both principal component analysis（PCA） and linear discriminant analysis（LDA） can distinguish the change of volatile gas composition between different treatments of Peru squid, and Peru squid treated by 0.5 g/L hexametaphosphate solution has larger change rate of the main component of volatile gases than other groups. It can be concluded that hexametaphosphate solution has a significant effect on deacidification of Peru squid.

关 键 词：秘鲁鱿鱼 六偏磷酸钠 去酸 鲜度 

分 类 号：TS254.4[轻工技术与工程—水产品加工及贮藏工程]