微尺度下湿含量差异海参体壁的变化规律  

Variation of Body Wall of Sea Cucumber with Different Humidity Ratio in Microscale

作　　者：林琳[1] 孙霄 齐欣 王伟霞 侯虎[1,2] Lin Lin;Sun Xiao;Qi Xin;Wang Weixia;Hou Hu(College of Food Science and Engineering,Ocean University of China,Qingdao 266003,Shandong;Qingdao National Laboratory for Marine Science and Technology,Qingdao 266237,Shandong)

机构地区：[1]中国海洋大学食品科学与工程学院,山东青岛266003 [2]青岛海洋科学与技术试点国家实验室,山东青岛266237

出　　处：《中国食品学报》2021年第2期247-253,共7页Journal of Chinese Institute Of Food Science and Technology

基　　金：国家自然科学基金面上项目(31772046)。

摘　　要：为研究含水量对高温、高压处理海参(HSC)体壁微观结构的影响,以真空干燥法制备不同湿含量的HSC,于37℃恒温贮藏。通过TPA参数、水分状态、SEM和TEM图像的变化研究湿含量对HSC体壁贮藏稳定性的影响。结果表明:HSC体壁的微生物和内源酶完全失活。在真空干燥过程中,胶原纤维逐渐热收缩而损失大量的水分子,形成逐渐致密的网状结构。在高温、高压热处理过程中,胶原纤维束的结构断裂,胶原分子的三螺旋结构发生解旋和降解。37℃贮藏过程中,胶原纤维束进一步断裂,与HSC的湿含量呈正相关。结论:可通过减少湿含量来降低组织结构的破坏程度,延长HSC产品的货架期。In order to study the effect of water content on the microstructure of high temperature and high pressure processing sea cucumber(HSC)body wall,HSC with different humidity ratio was prepared by vacuum drying method and then stored at 37℃.The effects of humidity ratio on the storage stability of HSC body wall were studied by the changes of TPA parameters,water status,SEM and TEM images.The results showed that the microbes and endogenous enzymes were completely inactivated.During the vacuum drying process,the collagen fibers gradually shrank and lost a large amount of water,resulting in the formation of dense network structures.During autoclaving,collagen fiber bundles and collagen molecules were destroyed.During storage at 37℃,they were further degraded,which were positively correlated with the humidity ratio.Therefore,the damage degree of structures could be effectively decreased by reducing the humidity ratio,extending the shelf life of HSC products.

关 键 词：高温高压海参 湿含量 胶原蛋白 结构 贮藏 

分 类 号：TS254.1[轻工技术与工程—水产品加工及贮藏工程]