真空包装结合甲醛抑制剂对鱿鱼丝贮藏品质的影响  

Effect of Vacuum Package Combined with Formaldehyde Inhibitors on the Quality of Dried Squid Dosidicus gigas during Storage

作　　者：吴帅帅[1] 朱军莉[1] 沈鹏[1] 李迪伟 励建荣[2] 

机构地区：[1]浙江工商大学食品与生物工程学院,杭州310035 [2]辽宁省食品安全重点实验室渤海大学,辽宁锦州121013

出　　处：《中国食品学报》2014年第5期148-156,共9页Journal of Chinese Institute Of Food Science and Technology

基　　金：国家自然科学基金项目(31000761);高等学校博士学科点专项科研基金项目(20113326130001);浙江省大学生科技创新项目(1110JQ 4212051G)

摘　　要：为了探讨鱿鱼制品贮藏过程中内源性甲醛的调控技术,在秘鲁鱿鱼丝加工的复水工序分别浸泡水、0.15%茶多酚及复合甲醛抑制剂——0.05%茶多酚和5 mmol/L柠檬酸,采用普通包装和真空包装制品。通过分析鱿鱼丝制品25℃贮藏过程中营养指标、氧化三甲胺分解产物、TVB-N含量和色差,评价真空包装结合茶多酚(TP)和柠檬酸(CA)甲醛抑制剂对秘鲁鱿鱼丝货架期品质的影响。试验结果显示,鱿鱼丝在室温贮藏过程中发生明显的水分损失,高含量的氧化三甲胺转化为二甲胺和甲醛,褐变反应(P<0.05)。相对于普通包装,真空包装能显著降低鱿鱼丝贮藏过程中水分损失和蛋白质分解,抑制氧化三甲胺降解和美拉德反应(P<0.05),而对TVB-N的积累无显著影响。添加两种甲醛抑制剂,能显著抑制鱿鱼丝中甲醛和二甲胺的生成,并有效降低鱿鱼丝中TVB-N的形成(P<0.05);0.15%茶多酚影响鱿鱼丝的色泽。真空包装结合0.05%茶多酚和5 mmol/L柠檬酸复合甲醛抑制剂,对保持鱿鱼丝贮藏品质,抑制氧化三甲胺降解和美拉德反应效果最佳。In order to explore the endogenous formaldehyde control mechanism during the storage of squid product,effect of vacuum package combine with formaldehyde inhibitors including tea polyphenol（TP） and citric acid（CA） on the quality of dried squid during storage at 25 ℃ was evaluated by analyzing nutritional indicators, color, decomposed prod- ucts of trimethylamine-n-oxide （TMAO） and TVB-N. Three solution in the second dipping step including water, 0.15% TP and compound formaldehyde inhibitors 0.05% TP and 5 mmol/L CA, were treated during the processing of dried-seasoned squid（Dosidicus gigas）. The final squid product was air package and vacuum package. The results showed that water loss, conversion of TMAO to dimethylamine and formaldehyde, browning reaction were observed in the dried-seasoned squid during storage （P〈0.05）. Compared with the air package, vacuum package can significantly reduced water loss, protein degradation, TMAO breakdown and Maillard reaction during storage. No significant difference in the TVB-N formation was found between two packages （P〈0.05）. The treatment of formaldehyde inhibitors in the processing can significantly retained the productioh of formaldehyde and dimethylamine, and effectively reduced the accumulation of TVB-N in dried-seasoned squid during the storage （P〈0.05）. The color of dried squid was different significantly for 0.15% TP com pared with the control sample. Therefore, the vacuum package combine with compound formaldehyde inhibitor of 0.05% TP and 5 mmol/L citric acid could effectively keep the quality and inhibit TMAO breakdown to formaldehyde and dimethylamine during storage of dried squid.

关 键 词：鱿鱼丝 甲醛 美拉德反应 真空包装 茶多酚 

分 类 号：TS254.4[轻工技术与工程—水产品加工及贮藏工程]