无磷保水剂提高海湾扇贝闭壳肌保水性的研究  

Influence of Non-phosphate Additives on Water-holding Capacity of Scallop Closed Shell Muscle

作　　者：祖铁红[1] 张志胜[1] 淑英[1] 张欣彩 崔瑞颖[1] 崔波[1] 

机构地区：[1]河北农业大学食品科技学院,河北保定071001

出　　处：《中国食品学报》2014年第5期157-162,共6页Journal of Chinese Institute Of Food Science and Technology

基　　金：海洋公益性行业科研专项经费(No.201205031)

摘　　要：为探讨氯化钠、柠檬酸钠和海藻糖对海湾扇贝闭壳肌保水性的影响,以解冻损失率、蒸煮损失率、盐溶蛋白热诱导凝胶保水性(WHC)和硬度为指标,通过单因素试验和L9(34)正交试验,确定复合无磷保水剂浸泡液中各组分的质量分数最优组合为氯化钠0.5%,柠檬酸钠1.8%,海藻糖0.5%。与对照组比较,闭壳肌的解冻损失率从10.54%降至-5.80%(解冻后浸泡时的增重量没有完全损失),沸水煮6 min后的蒸煮损失率从50.06%降至39.11%,WHC从3.70%提高至6.03%,硬度从5.05N降至4.62N。该复合无磷保水剂中3种成分对闭壳肌保水性的影响依次为柠檬酸钠>氯化钠>海藻糖。The effects of several kinds of non-phosphate additives including sodium chloride, sodium citrate, and trehalose on the water-holding capacity of scallop closed shell muscle were studied with detecting thawing loss rate, cooking loss rate, the gel water holding capacity （WHC） and elastic by a single factor test and L9 （34） orthogonal test. The results showed that they bad been improved the water-holding capacity when they were used alone. When the optimal concentrations of soaking solution of sodium chloride, sodium citrate and trehalose were 0.5%, 1.5% and 0.6%, the thawing loss rate and cooking loss rate were respectively reduced from 10.54% to -5.80%, 52.06% to 39.11%, WHC and elastic were improved respectively from 3.70% to 6.03%, 2.53 mm to 3.04 mm. In addition, sodium citrate had the largest impact on waterholding capacity followed by sodium and trehalose. The above results showed that compound nonphosphate additive can improve water-holding capacity and texture of scallop closed shell muscle. It can replace phosphate as water-holding agent application into production.

关 键 词：闭壳肌 保水性 无磷保水剂 

分 类 号：TS254.4[轻工技术与工程—水产品加工及贮藏工程]