不同抗冻剂对鱿鱼滑冻藏期间品质特性的影响  

Effects of Different Cryoprotectant on the Quality Characteristics of Squid Mince during Frozen Storage

作　　者：尚珊 王月月 焦甜甜 傅宝尚 姜鹏飞 于波 祁立波 SHANG Shan;WANG Yueyue;JIAO Tiantian;FU Baoshang;JIANG Pengfei;YU Bo;QI Libo(National Engineering Research Center of Seafood,School of Food Science and Technology,Dalian Polytechnic University,Dalian 116034,China;Heilongjiang Yuanguang Casing Co.,Ltd.,Harbin 150060,China;Liao Yu 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]黑龙江远光肠衣有限公司,黑龙江哈尔滨150060 [3]辽渔集团有限公司,辽宁大连116000

出　　处：《食品工业科技》2023年第11期388-396,共9页Science and Technology of Food Industry

基　　金：国家重点研发计划项目蓝色粮仓科技创新专项“低值水产品及副产物高值化利用与新产品创制”(2019YFD0902000)。

摘　　要：为了提高冷冻鱿鱼滑制品品质的稳定性,本研究以秘鲁鱿鱼为原料,通过测定鱿鱼滑的凝胶强度、持水性、水分分布状态、Ca^(2+)-ATPase活性和微观结构等指标,探究不同添加量的海藻糖(2%、4%、6%)、乳糖醇(2%、4%、6%)和乳酸钠(2%、3%、4%)对鱿鱼滑在冻藏150 d的冷冻保护作用及其品质的影响。结果表明,随着添加量的增加,海藻糖、乳糖醇和乳酸钠均能显著提高鱿鱼滑在冻藏期间的凝胶强度和持水性(P<0.05)。在冻藏150 d后,6%海藻糖、6%乳糖醇和4%乳酸钠组鱿鱼滑Ca^(2+)-ATPase活性分别为0.28、0.26和0.30μmol Pi/(mg prot·h),显著高于空白组0.17μmol Pi/(mg prot·h)(P<0.05),延缓了鱿鱼滑肌原纤维蛋白的变性程度。电镜扫描图(SEM)显示,随着冻藏时间的延长,相比乳糖醇组及空白组,添加6%海藻糖和4%乳酸钠的鱿鱼滑微观组织较为紧密,较好地保持了鱿鱼滑的凝胶网络结构。结合感官评定,添加6%海藻糖能够提高冻藏后鱿鱼滑的口感和整体接受度。综上,6%海藻糖可有效延缓鱿鱼滑在冻藏期间的品质变化,为提升秘鲁鱿鱼应用及冷冻调理制品的品质提供理论依据。In order to improve the quality stability of frozen reconstructed squid mince,the influence of three additions at various concentrations,namely trehalose(2%,4%,6%),lactitol(2%,4%,6%),and sodium lactate(2%,3%,4%)on the cryoprotective effect of squid mince during 5-month frozen storage was evaluated using Peru squid as raw materials.Gel strength,water holding capacity,Ca^(^(2+))-ATPase activity,water distribution,and microstructures were monitored.The results showed that trehalose,lactitol,and sodium lactate could effectively improve the gel strength and water-holding capacity with increasing addition amounts(P<0.05).After 5-month frozen storage,the Ca^(^(2+))-ATPase activity of quid mince added with 6%trehalose,6%lactitol and 4%sodium lactate was 0.28,0.26 and 0.30μmol Pi/(mg prot·h)respectively,significantly higher than the control group 0.17μmol Pi/(mg prot·h)(P<0.05),indicating the denaturation of myofibrillar protein of squid mince was delayed.SEM results showed that the microstructures of squid mince added with 6%trehalose and 4%sodium lactate were more compact with a well-kept gel network matrix compared with the control group and mince added with lactitol during frozen storage.Combined with sensory evaluation,6%trehalose could enhance the mouthfeel and overall acceptance of squid mince.Overall,6%trehalose could effectively delay the quality change of squid sliders during frozen storage,and would provide a theoretical foundation for the utilization of Peru squid and its frozen prepared products.

关 键 词：鱿鱼滑 冻藏 凝胶强度 Ca^(2+)-ATPase活性 SEM 

分 类 号：TS254.4[轻工技术与工程—水产品加工及贮藏工程]