超声波处理对秘鲁鱿鱼品质的影响  

Effect of ultrasonic treatment on the quality of Peruvian squid

作　　者：张丽华 高虹[2] ZHANG Lihua;GAO Hong(College of Food Science and Technology,Bohai University,Jinzhou 121013,China;Experimental Equipments Administration Center,Bohai University,Jinzhou 121013,China)

机构地区：[1]渤海大学食品科学与工程学院,辽宁锦州121013 [2]渤海大学实验与设备管理中心,辽宁锦州121013

出　　处：《渤海大学学报（自然科学版）》2023年第4期300-304,共5页Journal of Bohai University:Natural Science Edition

基　　金：“十二五”国家科技支撑计划(2012BAD29)。

摘　　要：为降低秘鲁鱿鱼中甲醛的含量,采用利用正交试验设计,以超声波处理秘鲁鱿鱼,以质量、超声波处理的时间和功率为因素,通过测定秘鲁鱿鱼中甲醛和氨基酸的含量,对以上三个因素进行优化.结果表明,在40 kHz、功率0~200 W范围内,超声波消除秘鲁鱿鱼中甲醛的优化工艺为:超声波输出功率为200 W、超声时间为24 min、秘鲁鱿鱼质量为12 g时,测得样品甲醛消除率为99.4%.此外,超声波可以有效地降低秘鲁鱿鱼中甲醛的含量,虽然同时也大量降低了脯氨酸、丝氨酸、半胱氨酸、天冬氨酸的含量,但对氨基酸总量影响不大.In order to reduce the content of formaldehyde in Peruvian squid,the orthogonal experimental design was used to optimize the above three factors by measuring the content of formaldehyde in Peruvian squid based on the quality,ultrasonic treatment time and power.The results showed that in the range of 40 kHz and power 0~200 W,the optimal process of ultrasonic elimination of formaldehyde in Peruvian squid was as follows:when the ultrasonic output power was 200 W,the ultrasonic time was 24 min and the mass of Peruvian squid was 12 g,the formaldehyde elimination rate was 99.4%.In addition,ultrasonic can effectively reduce the content of formaldehyde in Peruvian squid,and also greatly reduce the content of proline,serine,cysteine and aspartate,but has little effect on the total amino acid.

关 键 词：超声波 秘鲁鱿鱼 品质 

分 类 号：TS275.5[轻工技术与工程—农产品加工及贮藏工程]