超声波技术嫩化鱿鱼的研究  

Influence of Ultrasonic Wave Treatment on Tenderization of Squid

作　　者：余海霞[1] 杨水兵[1] 杨志坚[1] 胡亚芹[1,2] 胡庆兰[1,2] 任西营[1,2] 董开成[1,2] 

机构地区：[1]浙江大学舟山海洋研究中心,浙江舟山316021 [2]浙江大学生工食品学院馥莉食品研究院,杭州310058

出　　处：《中国食品学报》2013年第11期6-14,共9页Journal of Chinese Institute Of Food Science and Technology

基　　金：国家科技支撑计划项目(2012BAD38B09);浙江省重大科技专项重点农业项目(2011C11016)

摘　　要：采用Box-Behnken响应曲面中心组合设计试验,建立超声波嫩化鱿鱼的响应模型,进行超声波嫩化鱿鱼条件及效果分析。通过显微组织及质构分析,比较超声波嫩化效果。结果表明,随着超声波处理强度的增加,鱿鱼pH变化较小,白度值变差,感官评价分值呈先升后降趋势。响应回归模型高度显著,可用于超声波嫩化鱿鱼的分析和预测。通过响应面分析法优化,结合实际,得出超声波嫩化鱿鱼最佳条件:超声功率200 W,超声频率23 kHz,超声时间31 min。此时样品的实际剪切力值为5.78 kgf,鱿鱼肌原纤维结构松散,弹性上升,硬度下降,嫩化效果较好。The present study focus on the optimum conditions of squid tenderizationby ultrasonic wave without lowing down the quality of squid sample. A response model was established by the Box-Behnken response surface method. Mi- crostructure and texture properties were measured to compare tenderization effects. The results showed that the pH of samples slightly changed the squid meat become darker in color, the score of sensory tended to first increased then de- creased. The response model was valid in analyzing and predicting the tenderization effect on squid by microwave. Ac- cording to the results, the optimum conditions were as follows, ultrasonic intensity 200 W, ultrasonic frequency 23 kHz, ultrasonic treatment time 31 min. Under these conditions, the shear force of sample is 5.78 kgf. Because of the broken structure of muscle fiber, the springiness of the sample increased, the firmness decreased and proved to have a better tenderization effect.

关 键 词：超声波 鱿鱼 嫩化 剪切力 硬度 

分 类 号：TS254.4[轻工技术与工程—水产品加工及贮藏工程]