微酸性电解水对盐渍海蜇脱铝的效果研究  

Studies on Effect of Slightly Acidic Electrolyzed Water on Dealumination of Salted Jellyfish

作　　者：孙万青 岑剑伟[1] 陈胜军[1,3] 李春生 邓建朝[1] 潘创 杨少玲[1] 冯阳 Sun Wanqing;Cen Jianwei;Chen Shengjun;Li Chunsheng;Deng Jianchao;Pan Chuang;Yang Shaoling;Feng Yang(Key Lab of Aquatic Product Processing,Ministry of Agriculture and Rural Affairs,National Research and Development Center for Aquatic Product Processing,South China Sea Fisheries Research Institute,Chinese Academy of Fishery Sciences,Guangzhou 510300;College of Food Science and Technology,Guangdong Ocean University,Zhanjiang 524088,Guangdong;Key Laboratory of Efficient Utilization and Processing of Marine Fishery Resources of Hainan Province,Sanya Tropical Fisheries Research Institute,Sanya 572018,Hainan)

机构地区：[1]中国水产科学研究院南海水产研究所、农业农村部水产品加工重点实验室国家水产品加工技术研发中心,广州510300 [2]广东海洋大学食品科技学院,广东湛江524088 [3]三亚热带水产研究院、海南省深远海渔业资源高效利用与加工重点实验室,海南三亚572018

出　　处：《中国食品学报》2023年第1期160-170,共11页Journal of Chinese Institute Of Food Science and Technology

基　　金：广东省现代农业产业技术体系创新团队建设专项(2023KJ151);中国水产科学研究院基本科研业务费(2020TD69,2020TD73)。

摘　　要：以盐渍海蜇为原料,探究微酸性电解水对盐渍海蜇的浸泡脱铝效果。经单因素实验筛选浸泡时间、料液比、有效氯质量浓度参数,采用响应面模型对浸泡条件进行优化,从色差、质构及显微分析角度评价脱铝处理对海蜇品质的影响。结果显示,最佳脱铝条件为有效氯质量浓度37 mg/L,浸泡时间27 min,料液比1∶4。在此条件下,铝脱除量为120.17 mg/kg,脱除率为30.41%。各因素对脱铝效果的排序为有效氯质量浓度>时间>料液比。随着浸泡时间、料液比和有效氯质量浓度的增大,试验组及对照组产品的硬度、咀嚼性逐渐降低,弹性的变化呈先上升后下降的趋势。处理后盐渍海蜇色泽的亮度(L*)与白度(W)均显著增加。用扫描电镜观察发现,处理后海蜇的微观结构无孔隙出现,结构仍较为致密。Using salted jellyfish as raw material,the dealuminization effect of slightly acidic electrolytic water(SAEW)on salted jellyfish by soaking was studied in this article.After screening the parameters of soak time,material-to-liquid ratio,and available chlorine concentration by single factor experiments,the response surface model was used to optimize the soaking conditions,and the influence of dealumination treatment on quality changes was evaluated from the perspectives of color difference,texture and microscopic analysis.The results showed that the best dealumination conditions were the available chlorine concentration of 37 mg/L,the soak time of 27 min,and the solid-liquid ratio of 1 ∶4.Under the conditions,the amount of aluminum removed from jellyfish was 120.17 mg/kg,and the removal rate was 30.41%.The order of the intensity of each factor on dealumination effect was available chlorine concentration > soak time> material-toliquid ratio.With the increase of soaking time,material-to-liquid ratio and available chlorine concentration,the hardness and chewiness of all the products of test group gradually decreased,the change of elasticity showed a trend of rise first and then decline.After treatment,the L*value and W value of the salted jellyfish were significantly increased.In addition,the results in microstructure images showed that the microstructure of the experimental group and the control group were uniform,and no obvious destruction were observed.

关 键 词：盐渍海蜇 微酸性电解水 脱铝 品质变化 

分 类 号：TS254.4[轻工技术与工程—水产品加工及贮藏工程]