金银花、三七和蛹虫草提取物对即食海参品质变化影响的研究  

Effects of extracts from Lonicera japonica,Panax notoginseng,and Cordyceps militaris on quality changes of instant Stichopus japonicus

作　　者：于笛[1] 方梓蓥 傅志宇 刘雨曦 米锐 王书晨 李龙 刘煜珺 郑杰[1] YU Di;FANG Zi-Ying;FU Zhi-Yu;LIU Yu-Xi;MI Rui;WANG Shu-Chen;LI Long;LIU Yu-Jun;ZHENG Jie(Liaoning Ocean and Fisheries Science Research Institute,Department of Aquatic Product Processing,Dalian 116023,China;Food Science and Engineering College,Dalian Ocean University,Dalian 116023,China;Dalian Qianri Marine Food Co.,Ltd.,Dalian,116037,China)

机构地区：[1]辽宁省海洋水产科学研究院,水产品加工研究室,大连116023 [2]大连海洋大学,食品科学与工程学院,大连116023 [3]大连乾日海洋食品有限公司,大连116037

出　　处：《食品安全质量检测学报》2022年第24期7899-7908,共10页Journal of Food Safety and Quality

基　　金：辽宁省农业科技重大专项(2020JH1/10200001);辽宁省农科院院长基金项目(2022QN2322)、辽宁省农科院农业绿色高质量发展科技创新项目(2021HQ1917)、辽宁省农科院揭榜挂帅子课题项目(2022XTCX0504004)。

摘　　要：目的比较金银花、三七和蛹虫草3种不同来源提取物对即食海参贮藏稳定性的影响。方法以新鲜海参为原料,以金银花、三七和蛹虫草提取物对海参体壁进行预处理后制成即食海参并在37℃条件下贮藏28 d,监测海参体壁的质构特性、挥发性盐基氮、挥发性成分、胶原蛋白热变性温度及游离氨基酸等指标的变化。结果三七提取物处理后的即食海参硬度最大,为(487.75±52.05)g,样品中无机硫化物和有机硫化物的含量随贮藏时间延长而逐渐下降。各组即食海参在贮藏期内,游离氨基酸总量虽略有增加,但总体稳定在较低水平。除了三七组在贮藏28 d时挥发性盐基氮含量达到34.74 mg/100 g外,其他样品均在15~25 mg/100 g范围内。3个处理组即食海参的热变性温度随贮藏时间的延长普遍呈下降的趋势,但均高于对照组。结论三七提取物处理能够显著提高即食海参样品的硬度;蛹虫草提取物能够使海参在贮藏期间保持较好的弹性;金银花提取物对即食海参蛋白质的降解有一定的抑制作用。Objective To compare the effects of 3 kinds of different extracts from Lonicera japonica,Panax notoginseng,and Cordyceps militaris on the storage stability of instant Stichopus japonicus.Methods Fresh Stichopus japonicus was used as raw material,the body wall of Stichopus japonicus was pretreated with extracts of Lonicera japonica,Panax notoginseng,and Cordyceps militaris to prepare instant Stichopus japonicus,which were stored at 37℃for 28 days.The changes of texture characteristics,volatile base nitrogen value,volatile components,thermal denaturation temperature of collagen and content of free amino acids of the instant Stichopus japonicus were monitored.Results The hardness of the Stichopus japonicus treated with Panax notoginseng extract was the largest,(487.75±52.05)g.The content of inorganic sulfide and organic sulfide in samples decreased with storage time.Although the total amount of free amino acids in each group increased slightly during the storage period,it remained stable at a low level.The total volatile basic-nitrogen content of the other samples was in the range of 15-25 mg/100 g except for 34.74 mg/100 g in Panax notoginseng group after 28 days of storage.The thermal denaturation temperature of instant Stichopus japonicus in the 3 treatment groups generally decreased with the extension of storage time,they were higher than that in the control group.Conclusion Panax notoginseng extract treatment can significantly improve the hardness of instant Stichopus japonicus samples,Cordyceps militaris extract can make Stichopus japonicus keep good springiness during storage.Lonicera japonica extract has a certain inhibitory effect on the degradation of instant Stichopus japonicus protein.

关 键 词：即食海参 金银花 三七 蛹虫草 品质 贮藏稳定性 

分 类 号：TS254.4[轻工技术与工程—水产品加工及贮藏工程]