不同泡发方式对海参品质特性的影响  

Effects of different soaking methods on the quality characteristics of dried sea cucumber

作　　者：汪子涵 安俊文 郑杰[2] 于笛[2] 傅志宇 杨芯蕊 方梓蓥 宋志远 WANG Zihan;AN Junwen;ZHENG Jie;YU Di;FU Zhiyu;YANG Xinrui;FANG Ziying;SONG Zhiyuan(College of Food Science and Engineering,Dalian Ocean University,Dalian 116023;Marine Product Processing Department,Liaoning Ocean and Fisheries Science Research Institute,Dalian 116023;Liaoning Provincial Marine Healthy Food Engineering Research Center,Dalian 116023;Collaborative Innovation Center of Seafood Deep Processing,Dalian Polytechnic University,Dalian 116034)

机构地区：[1]大连海洋大学食品科学与工程学院,大连116023 [2]辽宁省海洋水产科学研究院水产品加工研究室,大连116023 [3]辽宁省海洋健康食品工程研究中心,大连116023 [4]大连工业大学海洋食品精深加工关键技术省部共建协同创新中心,大连116034

出　　处：《中国食品添加剂》2023年第4期135-141,共7页China Food Additives

基　　金：辽宁省教育厅科学研究经费项目(面上项目)(LJKZ0716);大连市科技创新基金计划(2019J12SN61);辽宁省农业科学院农业绿色高质量发展专项(2021HQ1917);辽宁省农业科技重大专项子课题(2020JH1/10200001)。

摘　　要：本论文通过分析不同泡发方式对海参泡发倍数、总糖、蛋白质、胶原蛋白、氨基酸、热力学和质构的变化规律,研究干海参6种不同泡发方式对品质特性的影响。结果表明:常压煮制和高温高压处理组海参的泡发倍数较高,其中121℃、10 min处理组泡发倍数达到14.87倍;高压和微波处理组海参总糖和胶原蛋白相对含量较低;121℃高压处理组海参中天冬氨酸、苏氨酸、丝氨酸、谷氨酸、甘氨酸、丙氨酸、精氨酸的相对含量下降了25%以上,但苯丙氨酸和必需氨基酸含量最高,且EAA/TAA的比值也明显高于其他5组;不同泡发方式海参的硬度、粘附性、内聚性、弹性、胶黏性和咀嚼性有明显差异(P<0.05),高压条件下,处理温度对海参质构特性的影响显著(P<0.05)。Effects of six different soaking methods on the quality characteristics of dried sea cucumber were studied.Changes of swelling ratio,total sugar,protein,collagen,amino acids,thermodynamics and textural properties were analyzed.The results showed that the swelling ratio of sea cucumber treated by atmospheric pressure boiling and HTHP(high temperature and high pressure)steaming methods was relatively higher,and the swelling ratio reached 14.87 when treated at 121℃for 10 min.Relative contents of total sugar and collagen in sea cucumbers processed by HTHP steaming and microwave methods were found to be lower than other groups.The contents of aspartic acid,threonine,serine,glutamic acid,glycine,alanine and arginine in sea cucumbers treated with high pressure at 121℃all decreased more than 25%,but the contents of phenylalanine and essential amino acids showed to be the highest.EAA/TAA value was also significantly higher than the other five groups.The hardness,adhesion,cohesion,elasticity and chewiness of sea cucumbers were differed significantly with different soaking methods(P<0.05).Under high pressure,the treatment temperature had a significant impact on the textural properties of sea cucumber(P<0.05).

关 键 词：干海参 泡发 营养成分 质构特性 

分 类 号：TS254.4[轻工技术与工程—水产品加工及贮藏工程] TS254.7[轻工技术与工程—食品科学与工程]