超高压作用下扇贝闭壳肌色差变化探析  

Study on Color Difference of Scallop Adductor Muscle Under Ultra High Pressure

作　　者：巩雪[1] GONG Xue(InstituteofLightIndustry,Harbin University of Commerce,Harbin 150028,China)

机构地区：[1]哈尔滨商业大学轻工学院,黑龙江哈尔滨150028

出　　处：《包装学报》2022年第1期70-80,共11页Packaging Journal

基　　金：“十三五”国家科技支撑计划基金资助项目(2016YFD0400301)。

摘　　要：为了提高超高压作用下扇贝的感官品质,检验超高压作用的保鲜效果,对扇贝闭壳肌的色泽变化进行了研究。利用色差计对不同超高压处理条件下的扇贝闭壳肌的a*、b*、L*和ΔE进行测定,找到最优的超高压试验条件,利用Design Expert软件进行试验设计,并对试验参数进行优化,得出扇贝闭壳肌超高压处理的最优参数。通过试验得出,当试验压力为206 MPa、保压时间为100 s时,扇贝闭壳肌的红度值a*为-5.01、蓝度值b*为-12.19、亮度值L*为67.12、总色差ΔE为11.61,与扇贝的初始值比较接近。在超高压的作用下,扇贝闭壳肌的色泽得到了有效改善,闭壳肌的亮度也显著提高,为超高压技术在扇贝加工领域的应用提供了理论基础。In order to improve the sensory quality of scallop,the preservation effect of ultra-high pressure was tested and the color change of scallop adductor muscle under ultra-high pressure was studied.The a*,b*,L*andΔE of scallop adductor muscle under different ultra-high pressure treatment conditions were obtained by color difference meter and the optimal ultra-high pressure test conditions were found.The experimental parameters were optimized and the experimental design was carried out by using design expert software,and the optimal parameters of scallop adductor muscle ultra-high pressure treatment were obtained.The results showed that when the test pressure was 206 MPa and the pressure holding time was 100 s,the redness value a*of scallop adductor muscle was-5.01,the blue value b*was-12.19,the brightness value L*was 67.12 and the total color differenceΔE was 11.61,close to the initial values of the scallop.The brightness and color difference of scallop adductor muscle have been improved under the action of ultra-high pressure,which provided a theoretical basis for the application of ultra-high pressure technology in scallop processing.

关 键 词：超高压 扇贝 闭壳肌 色差 参数优化 

分 类 号：TS254.4[轻工技术与工程—水产品加工及贮藏工程]