超高压处理对海参体壁凝胶稳定性及其劣化的影响  

Stability and degradation regulation of body wall gel of sea cucumber treated by high hydrostatic pressure

作　　者：侯虎[1] 陈铁军[1] 彭喆[1] 张朝辉[1] 薛长湖[1] 李八方[1] 

机构地区：[1]中国海洋大学食品科学与工程学院,青岛266003

出　　处：《农业工程学报》2014年第22期316-322,共7页Transactions of the Chinese Society of Agricultural Engineering

基　　金：中国博士后面上基金(2012M511549);青岛市科技计划应用基础研究项目(14-2-4-106-jch);国家高技术研究发展计划863计划(2014AA093508)

摘　　要：刺参体壁的非酶凝胶劣化是制约海参制品发展的重要因素。为了探讨超高压(high hydrostatic pressure,HP)刺参体壁凝胶的稳定性与凝胶劣化的机理,该研究采用650 MPa压力对刺参体壁处理40 min;利用37℃加速破坏试验,探讨30 d贮藏过程中刺参体壁的质构学参数、胶原纤维组织学特征、水分状态、生化参数等变化。研究结果表明:贮藏过程中HP刺参体壁的硬度、咀嚼性等质地剖面分析(texture profile analysis,TPA)参数与弹性模量、黏度等流变学参数均呈现显著下降趋势,纵向弛豫时间与横向弛豫时间加权成像显示HP刺参体壁短弛豫的结合水与长弛豫的自由水呈均匀分布状态,而贮藏20 d后,长弛豫水明显增加,水分活度显著升高;贮藏15 d后HP刺参体壁的氨态氮、游离羟脯氨酸、ε-氨基含量呈上升趋势。因此超高压刺参体壁凝胶劣化主要是由于胶原纤维断裂、短弛豫水向长弛豫水转化、蛋白降解等引起。研究结果为刺参加工及贮藏提供参考。Sea cucumbers show high nutritional and medicinal value. Fresh sea cucumber can be degraded after being harvested out of water because of the autolytic enzyme and microorganism in sea cucumber. It can also be degraded even if the enzyme and microorganisms in sea cucumbers lost their activities, which is known as non-enzymatic degradation. Non-enzymatic degradation of the body wall gel is an important factor restricting the development of sea cucumber products. The high hydrostatic pressure （HP） technology is a novel method which shows various advantages. In order to investigate the mechanism of stability and degradation of sea cucumber body wall under high hydrostatic pressure （HPSC）, the sea cucumbers were treated with high hydrostatic pressure （650 MPa） for 40 min. The changes of textural parameters, histological features of collagen fibers, moisture status, moisture distribution, and biochemical parameters were explored by accelerated destruction test, which was performed at 37℃ and the samples were stored for 30 days at this condition. The results showed that the hardness, chewiness, restorability and other texture profile analysis （TPA） parameters had a significant downward trend during storage （P〈0.05）. The hardness of HPSC decreased sharply from 840.50 to 23.33 after storage for 30 days. Besides this, the elastic modulus, viscous modulus and other rheological parameters of HPSC also decreased significantly （P〈0.05）. The elastic modulus E1 decreased from 2.24＆#215;104 N/m2 to 0.40＆#215;104 N/m2. But the descending rate of these parameters was much lower than that of the sea cucumber treated by high pressure and high temperature, which indicates that high hydrostatic pressure can put off the degradation. The collagen fiber of HPSC had a three-dimensional network structure according to the Van Gieson stain image, similar to that of fresh sea cucumber. This indicated that the thermal gel structure did not form in collagen fiber under high hydrostatic pressure treatment. In add

关 键 词：凝胶 稳定性 劣化 海参 胶原 水分状态 

分 类 号：TS254.4[轻工技术与工程—水产品加工及贮藏工程]