不同处理方式对鲍鱼品质的影响  

The Influence of Different Processing Methods on the Quality of Abalone

作　　者：胡安阳 赵影 苏可珍 钟碧銮 田柬昕 张宇 HU Anyang;ZHAO Ying;SU Kezhen;ZHONG Biluan;TIAN Jianxin;ZHANG Yu(Guangdong Guanzhan Nutrition and Health Technology Co.,Ltd.,Guangzhou 510642;Guanzhan Fish Maw Nutrition and Security Research Center,Guangzhou 510642)

机构地区：[1]广东官栈营养健康科技有限公司,广州510642 [2]官栈鱼胶营养安全研究中心,广州510642

出　　处：《食品工业》2024年第4期40-44,共5页The Food Industry

摘　　要：以市售鲜鲍为原料,通过不同加工工艺制备成黑边鲍、黄金鲍、冻干干鲍和晾晒干鲍。通过氨基酸测定仪、质构仪等设备定性、定量分析其基础营养成分和水解氨基酸的含量,以及其持水性、pH、质构和色差等方面的特性。结果表明,晾晒干鲍的持水性最好,解冻汁液损失率为-0.52%±0.03%,蒸煮损失率为10.80%±0.61%。晾晒干鲍的pH最高(pH 6.83±0.01),黑边鲍、黄金鲍和冻干干鲍之间无显著差异。复水后,晾晒干鲍的水分最低(63.01%±1.56%),复水性不佳,冻干干鲍的复水性较好,水分、粗蛋白、脂肪和灰分的含量均与黄金鲍无显著差异。无论哪种干燥方式,干燥后氨基酸含量均显著下降,其中天冬氨酸(Asp)、谷氨酸(Glu)、甘氨酸(Gly)、赖氨酸(Lys)、精氨酸(Arg)的含量差距较为明显。晾晒干鲍的硬度(50.70±2.6 N)和咀嚼性(18.53±0.85 N)数值最高,冻干干鲍的硬度(17.25±1.3 N)和咀嚼性(4.81±0.19 N)数值最低。冻干干鲍复水后的L^(*)、a^(*)、b^(*)值均显著高于黄金鲍、黑边鲍和晾晒干鲍。试验结果为鲍鱼加工方式的研究和开发提供一定理论参考。Use commercially available fresh abalone as raw material to prepare black edged abalone,golden abalone,freezedried abalone,and sun dried abalone through different processing techniques.Qualitative and quantitative analysis of its basic nutritional components and hydrolyzed amino acid content,as well as its water holding capacity,pH,texture,and color difference characteristics were conducted using equipment such as amino acid analyzer and texture analyzer.The results showed that air dried abalone had the best water holding capacity,with a thawing juice loss rate of-0.52%±0.03%and a cooking loss rate of 10.80%±0.61%.The pH of dried abalone was the highest(pH 6.83±0.01),and there was no significant difference among black edged abalone,golden abalone,and freeze-dried abalone.After rehydration,the moisture of air dried abalone was the lowest(63.01%±1.56%),and the rehydration performance was poor.Freeze dried abalone had better rehydration performance,and there was no significant difference in the content of water,crude protein,fat,and ash compared to golden abalone.Regardless of the drying method,the content of amino acids significantly decreased after drying,with significant differences in the content of aspartic acid(Asp),glutamic acid(Glu),glycine(Gly),lysine(Lys),and arginine(Arg).The hardness(50.70±2.6)and chewiness(18.53±0.85)of dried abalone were the highest,while the hardness(17.25±1.3)and chewiness(4.81±0.19)of freeze-dried abalone were the lowest.The L^(*),a^(*),and b^(*)values of freeze-dried abalone after rehydration were significantly higher than those of golden abalone,black edged abalone,and sun dried abalone.This study provides a certain theoretical reference for the research and development of abalone processing methods.

关 键 词：黑边鲍 黄金鲍 晾晒干鲍 冻干干鲍 游离氨基酸 质构分析(TPA) 

分 类 号：TS254.4[轻工技术与工程—水产品加工及贮藏工程]