菲律宾蛤仔高温杀菌过程中褐变原因分析及护色工艺优化  

Analysis of Browning Causes During High Temperature Sterilization of Ruditapes Philippinarum and Optimization of Color Protection Process

作　　者：韩昱梁 章超桦[1,2,3,4] 郑惠娜 郑清瑶[1] 林海生 曾少葵 高加龙[1,2,3,4] 曹文红 HAN Yuliang;ZHANG Chaohua;ZHENG Huina;ZHENG Qingyao;LIN Haisheng;ZENG Shaokui;GAO Jialong;CAO Wenhong(College of Food Science and Technology,Guangdong Ocean University,Zhanjiang 524088,China;Shenzhen Institute of Guangdong Ocean University,Shenzhen 518108,China;National Research and Development Branch Center for Shellfish Processing(Zhanjiang),Guangdong Provincial Key Laboratory of Aquatic Products Processing and Safety,Guangdong Province Engineering Laboratory for Marine Biological Products,Zhanjiang 524088,China;Collaborative Innovation Center of Seafood Deep Processing,Dalian Polytechnic University,Dalian 116034,China)

机构地区：[1]广东海洋大学食品科技学院,广东湛江524088 [2]广东海洋大学深圳研究院,广东深圳518108 [3]国家贝类研发中心(湛江)广东省水产品加工与安全重点实验室广东省海洋生物制品工程实验室,广东湛江524088 [4]海洋食品精深加工关键技术省部共建协同创新中心(大连工业大学),辽宁大连116034

出　　处：《食品科技》2022年第3期141-148,共8页Food Science and Technology

基　　金：财政部和农业农村部国家现代农业产业技术体系项目(CARS-49);广东省现代农业产业技术体系创新团队项目(2020KJ146);广东普通高等学校水产品高值化加工与利用创新团队项目(GDOU2016030503)。

摘　　要：为探究菲律宾蛤仔(Ruditapes philippinarum)软罐头产品杀菌过程中产生褐变的原因,通过测定杀菌过程中蛤仔的水分活度、p H值、游离氨基酸含量、还原糖含量、荧光强度、褐变度及5-羟甲基糠醛(5-HMF)含量,分析褐变发生反应类型。进一步采用单因素优选护色剂、响应面法优化护色工艺参数,获得抑制褐变的有效方法。研究结果表明:菲律宾蛤仔软罐头产品高温杀菌条件适宜发生美拉德反应,杀菌过程中与美拉德反应相关的反应底物减少、产物增多,说明美拉德反应是菲律宾蛤仔高温杀菌发生褐变的主要原因;单因素试验优选出柠檬酸为最佳护色剂,响应面优化结果表明最佳护色工艺参数为:柠檬酸0.0946%、料液比2:1、浸泡时间14 min,此工艺条件下能有效抑制产品的褐变发生。In order to explore the causes of browning during the sterilization process of the Ruditapes Philippinarum soft canned products,the changes of water activity,pH,free amino acid content and reducing sugar content of the clams during the sterilization process were determined.The fluorescence intensity,5-hydroxymethylfurfural(5-HMF) content and analyze the type of browning reaction.Singlefactor optimization of color retention agent and response surface methodology were used to optimize color retention process parameters,and effective methods to inhibit browning were discussed.The research results show that the high temperature sterilization conditions of the clams’ soft canned products are suitable for the Maillard reaction.During the sterilization process,the reduced reaction substrate and the increased of the products related to the Maillard reaction,which shows that the Maillard reaction is the main reason for the high temperature sterilization browning of the clams.The single factor experiment selects citric acid as the optimal color retention agent,and the response surface optimization results show that the best color retention process parameters are:0.0946% citric acid,material-to-liquid ratio 2:1,soaking time 14 min,which can effectively inhibit the browning of the product under the process conditions.

关 键 词：菲律宾蛤仔 抑制褐变 响应面优化 美拉德反应 护色剂 

分 类 号：TS254.4[轻工技术与工程—水产品加工及贮藏工程]