淀粉对鱿鱼滑反复冻融后品质特性的影响  

Effect of starches on quality of squid surimi after freeze-thaw cycles treatment

作　　者：焦甜甜 姜鹏飞 傅宝尚 祁立波 董秀萍 于波 尚珊 JIAO Tiantian;JIANG Pengfei;FU Baoshang;QI Libo;DONG Xiuping;YU Bo;SHANG Shan(School of Food Science and Technology,Dalian Polytechnic University,National Engineering Research Center of Seafood,Dalian 116034,China;Liaoyu Group Co.Ltd.,Dalian 116000,China)

机构地区：[1]大连工业大学食品学院,国家海洋食品工程技术研究中心,辽宁大连116034 [2]辽渔集团有限公司,辽宁大连116000

出　　处：《食品与发酵工业》2022年第13期196-203,共8页Food and Fermentation Industries

基　　金：国家重点研发计划项目蓝色粮仓科技创新专项(2019YFD0902000)。

摘　　要：为了提高鱿鱼滑在加工中的冻融稳定性和产品品质,以秘鲁鱿鱼为原料,选用不同淀粉(玉米淀粉、木薯淀粉、木薯羟丙基淀粉、木薯羟丙基二淀粉磷酸酯、蜡质玉米乙酰化双淀粉己二酸酯)与鱿鱼鱼糜进行复配,制备成鱿鱼滑,研究添加量为2%时不同淀粉对0、4、8、12次冻融处理后鱿鱼滑冻融稳定性的影响。结果表明,随着冷冻-解冻次数的增加,鱿鱼滑挥发性盐基氮(total volatile basic nitrogen,TVB-N)含量显著升高(P<0.05),持水性、凝胶强度、储能模量(G′)等显著下降(P<0.05)。添加玉米淀粉和蜡质玉米乙酰化双淀粉己二酸酯的鱿鱼滑在反复冻融12次时,TVB-N含量超过GB 2733—2015标准(30 mg/100 g),为35.81和30.35 mg/100 g。添加木薯羟丙基淀粉的鱿鱼滑反复冻融12次时的TVB-N值显著低于其他组(P<0.05),为25.10 mg/100 g。添加木薯羟丙基淀粉可显著减少鱿鱼滑冻融过程中的水分损失,反复冻融12次时鱿鱼滑的持水性为86.37%,在提高鱿鱼滑的质构特性和抗冻融性能的同时,维持了冻融过程中鱿鱼滑微观结构的完整性和紧密性。该研究可为鱿鱼滑冷冻贮藏过程品质劣变的控制提供理论和实验依据。In order to improve the freeze-thaw stability and product quality of squid surimi in processing,squid surimi was prepared by mixing different starch(corn starch,cassava starch,cassava hydroxypropyl starch,cassava hydroxypropyl distarch phosphate,waxy corn acetylated distarch adipate)with squid minced fish,and the effect of adding 2%different starch on the stability of squid surimi after 0,4,8 and 12 cycles of freeze-thaw treatments was studied.The results showed that with the increase of freezing and thawing times,the content of total volatile basic nitrogen(TVB-N)in squid increased significantly(P<0.05),and the water holding capacity,gel strength and storage modulus(G′)decreased significantly(P<0.05).The TVB-N content of squid surimi with the addition of corn starch and waxy corn acetylated distarch adipate exceeded the GB 2733—2015 standard(30 mg/100 g)at 35.81 mg/100 g and 30.35 mg/100 g when repeatedly freeze-thawed 12 times.The TVB-N value of squid surimi with added cassava hydroxypropyl starch was significantly lower than the other groups after 12 freeze-thaw cycles(P<0.05),which was 25.10 mg/100g.The addition of cassava hydroxypropyl starch significantly reduced the water loss of squid surimi during freeze-thaw,and the water-holding capacity of squid surimi was 86.37%when repeatedly freeze-thaw 12 times,improved the texture and anti-freeze-thaw properties of squid surimi,and maintained the integrity and tightness of squid surimi microstructure during freeze-thaw.This study could provide a theoretical basis for the quality deterioration of squid surimi during frozen storage.

关 键 词：淀粉 冻融 鱿鱼滑 挥发性盐基氮(TVB-N) 

分 类 号：TS254.5[轻工技术与工程—水产品加工及贮藏工程]