贮藏过程中扇贝干柱质构及流变学特性变化  

Changes in structure and rheological properties of dried scallops adductors during storage

作　　者：江环世 苗全全 程雨洁 赵飞 许加超[1] 付晓婷[1] 高昕[1] JIANG Huan-shi;MIAO Quan-quan;CHENG Yu-jie;ZHAO Fei;XU Jia-chao;FU Xiao-ting;GAO Xin(College of Food Science and Engineering,Ocean University of China,Qingdao 26600)

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：《食品科技》2018年第7期150-157,共8页Food Science and Technology

基　　金：国家自然科学基金面上项目(31571865);青岛市科技惠民计划项目(15-9-2-107-NSH)

摘　　要：以栉孔扇贝为原料,采用优化及传统预处理工艺加工制备扇贝干柱。对干制扇贝柱样品在25℃条件下进行贮藏实验,测定其在贮藏2、4、6、8、10、12月时的基本成分、失重率、复水涨发能力、TVB-N以及流变学特性的变化,同时比较分析其品质变化规律。实验结果表明:随着贮藏时间的延长,样品失重率和TVB-N含量呈增大趋势,在贮藏8个月后达到稳定状态;贮藏过程中样品水分、粗蛋白含量呈下降趋势,在(0～6)月期间变化较为明显,之后逐渐趋于稳定;总糖含量在整个贮藏过程中都没有发生明显变化,这可能是与干贝还原糖含量较低,未发生美拉德反应有关。比较不同贮藏时间样品的质构和流变学特性参数可知,在贮藏前期样品硬度、弹性模量、黏性模量以及破断强度逐渐增加,弹性、应力松弛时间逐渐减小,在贮藏8个月之后趋于稳定。综合比较分析得出,扇贝干柱在贮藏8个月后其外观、品质及质构特征均会达到相对稳定状态。The dried scallops adductors were stored under 25℃ for 2, 4, 6, 8, 10, 12 months, the main composition, drip loss rate, rehydration capacity, total volatile basic nitrogen, and rheological properties after rehydration were measured, and the change law of their quality was compared and analyzed. The experiment results showed that the weight loss ratio and total volatile basic nitrogen of sample increased remarkably with the extension of storage time and be stable after 8 months. During the storage process, the moisture content and crude protein content of the samples decreased, and the change was obvious during（0～6）months, then gradually stabilized. The total sugar content did not change significantly throughout the storage process, which may be related to the lower sugar content of the scallops and the absence of Maillard reaction. Comparing the texture and rheological properties of samples with different storage time, it can be seen that the hardness, elastic modulus, viscous modulus and breaking strength increase gradually during the storage period, however the elastic and stress relaxation time decreases gradually, after 8 months of storage becoming steady. In summary, the appearance, quality and texture of scallop scallops were stable after 8 months of storage.

关 键 词：扇贝柱 干制 贮藏 流变学特性 

分 类 号：TS254.1[轻工技术与工程—水产品加工及贮藏工程]