干鱿鱼Peleg复水模型的建立与复水品质特性  

Establishment of Peleg Model and Quality Characteristics of Rehydrated Squid

作　　者：王珊[1] 李洪军[1,2] 贺稚非[1,2] 谢跃杰[1] 徐明悦[1] 王兆明[1] 余力[1] 

机构地区：[1]西南大学食品科学学院,重庆400716 [2]重庆市特色食品工程技术研究中心,重庆400716

出　　处：《食品科学》2015年第21期56-61,共6页Food Science

基　　金：公益性行业(农业)科研专项(200903012);三峡库区优质肉牛安全生产关键技术集成与示范项目(2011BAD36B01)

摘　　要：为探讨鱿鱼复水规律及碱法复水对鱿鱼品质特性的影响,本实验以干鱿鱼为研究对象,建立了鱿鱼复水的Peleg吸水模型,研究了不同碱质量浓度对复水鱿鱼品质特性的影响。结果表明：干鱿鱼的吸水曲线符合经典物质吸水曲线,Peleg方程对鱿鱼吸水曲线具有较高的拟合性,相关系数均在0.99以上。随碱质量浓度的增大,复水鱿鱼感官品质呈先变好后变坏的趋势,在0.3 g/100 m L时感官最好;p H值呈递增趋势;L＊、a＊、b＊值、硬度、咀嚼性、胶着性、剪切力和蛋白质溶解度均呈递减趋势,黏性和弹性变化不显著;可溶性蛋白溶出量在碱质量浓度0~0.2、0.3~0.4、0.5~0.6 g/100 m L范围内显著增大,在0.2~0.3 g/100 m L和0.4~0.5 g/100 m L范围内变化不显著。The Peleg model was used for the modeling of water absorption in dehydrated squid during rehydration and the effects of alkali concentration on quality characteristics of rehydrated squid were investigated. The results indicated that squid water absorption curves were fitted to the Peleg equation very well, with correlation coefficients higher than 0.99. With increased concentration of dietary alkali, the sensory quality of rehydrated squid increased initially followed by a decrease, and the best sensory quality was obtained at 0.3 g/100 m L dietary alkali concentration. p H showed an increasing trend, and L＊, a＊, b＊, hardness, chewiness, gumminess, shear forces and protein solubility showed a decreasing trend, while there was no significant difference in viscosity and elasticity. The amount of dissolved soluble protein significantly increased in the range of dietary alkali concentration of 0–0.2, 0.3–0.4 and 0.5–0.6 g/100 m L, while in the range of 0.2–0.3 and 0.4–0.5 g/100 m L, no significant change was observed.

关 键 词：鱿鱼 碱法复水 Peleg模型 品质特性 

分 类 号：TS254.1[轻工技术与工程—水产品加工及贮藏工程]