保脆剂对番木瓜酱菜理化品质及质构特性的影响  被引量:9

Effects of crisp-keeping agents on physicochemical quality and texture of papaya pickles

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作  者:李昌宝[1] 辛明[1] 林波[1] 孙健[1] 李丽[1] 何雪梅[1] 李杰民[1] 零东宁[1] 刘国明[1] 郑凤锦[1] 盛金凤[1] 唐雅园 

机构地区:[1]广西壮族自治区农业科学院农产品加工研究所,广西南宁530007

出  处:《食品工业科技》2017年第10期318-322,共5页Science and Technology of Food Industry

基  金:南宁市科学研究与技术开发计划(20152082);国家自然科学基金(31660589;31560467);广西"八桂学者"专项经费;广西科学研究与技术开发计划课题(科技基地和人才专项)(桂科AD16380015);广西自然科学基金(2014GXNSFDA118013);广西农业重点科技计划项目(201527);2015年留学人员科技活动项目择优资助项目(人社厅函[2015]192号);广西农业科学院基本科研业务费(2015YT86);广西农业科学院科技发展基金(桂农科2016JZ11)

摘  要:以番木瓜为原料,研究了不同保脆剂及浓度对番木瓜腌制前后亚硝酸盐、氨基酸态氮含量和质构特性的影响。结果表明,采用氯化钙处理番木瓜酱菜其亚硝酸盐含量显著低于对照组、乳酸钙、碳酸钙和复合保脆剂(海藻酸钠∶氯化钙=1∶1)处理组(p<0.05),氨基酸态氮含量显著高于对照组(p<0.05),脆性显著高于对照组、碳酸钙(p<0.05),咀嚼性显著高于对照组、乳酸钙、碳酸钙和复合保脆剂处理组(p<0.05);采用0.15%氯化钙保脆剂处理番木瓜酱菜其亚硝酸盐含量显著低于对照组和0.05%、0.1%氯化钙处理组(p<0.05),氨基酸态氮含量显著高于对照组(p<0.05),脆性、弹性、咀嚼性显著高于对照组及0.05%、0.1%氯化钙处理组(p<0.05);通过化学成分含量与质构指标的相关性分析,脆性与亚硝酸盐含量呈负相关性(R=-0.955*),与氨基酸态氮含量成正相关性(R=0.892*),亚硝酸盐与氨基酸态氮含量与弹性、内聚性、咀嚼性等质构指标的相关性不高。在番木瓜酱菜中添加0.15%氯化钙,可以改善产品的品质及质地。The effects of different crisp-keeping agents and concentrations on nitrite contents, amino nitrogen contents and texture parameters were studied.The results showed as follows:Nitrite contents in CaC12treated papaya pickles was significantly lower than those in CK, calcium lactate, CaCO3 and crispkeeping agent combination [ ( C6 H7 NaO6 ) x: CaC12 = 1 : 1 ] treated groups(p 〈 0.05). Amino nitrogen contents in CaCl2 treated group were significantly higher than those in CK(p 〈 0.05 ); Brittleness in CaC12treated group was significantly higher than those in CK and CaCO3 groups (p 〈 0.05 ).Chewiness in CaC12 treated group was significantly higher than those in CK, calcium lactate, CaCO3 and crisp-keeping agent combination groups (p 〈 0.05 ). Nitrite contents in 0.15 % CaCl2treated group were significantly lower than those in CK,0.05% and 0.1% CaC12 treated groups (p 〈 0.05 ).Amino nitrogen contents in 0.15 % CaC12 treated group were significantly higher than those in CK(p 〈 0.05 ). Brittleness, springiness and chewiness of 0.15% CaCI2treated group were significantly higher than those in CK,0.05% and 0.1% CaC12treated groups (p 〈 0.05 ).Through the correlation analysis between physicochemical indicators and texture measurements,it was indicated that brittleness exhibited negative correlation with nitrite ( R = - 0.955 * ) and positive correlation with amino nitrogen content (R = 0.892 * ). Nitrite and amino nitrogen contents exhibited low correlation with springiness, cohesiveness and chewiness.In conclusion ,0.15% CaC12 added in papaya pickles could improve product quality and texture.

关 键 词:番木瓜 保脆剂 质构 理化品质 

分 类 号:TS255.53[轻工技术与工程—农产品加工及贮藏工程]

 

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