不同原料羊汤胶体纳米颗粒冻藏稳定性差异研究  

Comparison of frozen stability of colloidal nanoparticles from different raw materials for sheep soup

作　　者：付佳宁 李少博 陈丽[2] 徐美珍 刘玲[1] 张德权[2] FU Jianing;LI Shaobo;CHEN Li;XU Meizhen;LIU Ling;ZHANG Dequan(College of Food Science,Shenyang Agricultural University,Shenyang 110866,China;Institute of Food Science and Technology,Chinese Academy of Agriculture Sciences,Key Laboratory of Agro-Products Quality&Safety Harvest,Storage,Transportation,Management and Control,Ministry of Agriculture and Rural Affairs,Beijing 100193,China)

机构地区：[1]沈阳农业大学食品学院,辽宁沈阳110866 [2]中国农业科学院农产品加工研究所农业农村部农产品质量安全收贮运管控重点实验室,北京100193

出　　处：《食品与发酵工业》2024年第17期268-274,共7页Food and Fermentation Industries

基　　金：宁夏回族自治区重点研发计划项目(2021BEF02037);辽宁省科学技术计划项目-应用基础研究计划项目(2023JH2/101300127)。

摘　　要：随着生活节奏的加快,人们对方便食品的需求日益增大,汤类预制菜肴营养简便,符合现代人的需求。胶体纳米颗粒(colloidal nanoparticles,CNPs)作为汤中营养物质的主要存在形式,通过探究其冻藏稳定性,可为汤类预制菜肴的生产和贮藏提供科学依据。该研究对0、7、14 d冻藏的羊骨汤(sheep bone soup,BS)、羊肉汤(sheep meat soup,MS)、羊骨肉汤(sheep bone and meat soup,BMS)分离出的CNPs营养成分和胶体学性质进行测定。此外,利用扫描电子显微镜表征CNPs的形貌,通过傅里叶变换近红外光谱分析二级结构。结果表明,随着冻藏时间的增加,BS和MS组CNPs的蛋白质和甘油三酯含量减少,3组CNPs总糖含量增加。BS和MS组CNPs的粒径增大,光散射强度减小。而BMS组CNPs营养成分和胶体学性质变化较小(P>0.05)。此外,BS和MS组CNPs发生聚集,BMS组CNPs分散良好,但3组CNPs二级结构无明显变化。因此,BMS组CNPs冻藏稳定性最佳,建议采用骨肉结合作为汤类预制菜肴的原料。As the pace of life accelerates,people’s demand for convenient and fast food is increasing.Soup-based prefabricated food products are nutritious and fast,which meet the needs of modern people.Colloidal nanoparticles(CNPs),as the main form of nutrients present in soups,can provide a scientific basis for the production and storage of soup-based prefabricated products by exploring their frozen stability.In this study,CNPs isolated from 0,7-day,and 14-day frozen sheep bone soup(BS),sheep meat soup(MS),and sheep bone and meat soup(BMS)were determined for nutrient composition and colloidal properties.In addition,the morphology of CNPs was characterized by scanning electron microscopy,and the secondary structure was analyzed by Fourier transform infrared spectroscopy.Results showed that the protein and triglyceride contents of CNPs in the BS and MS groups decreased and the total sugar content of CNPs in the three groups increased with the increasing frozen days.The particle size of CNPs in the BS and MS groups increased and the derived count rate decreased.In contrast,the changes in the nutrient composition and colloidal properties of CNPs in the BMS group were not significant(P>0.05).In addition,aggregation of CNPs occurred in the BS and MS groups,and CNPs in the BMS group were well dispersed,but there was no significant change in the secondary structure of CNPs in the three groups.Therefore,the CNPs in the BMS group had the best frozen stability and it was recommended to use the bone-meat combination as an ingredient for soup-based prefabricated products.

关 键 词：羊汤 胶体纳米颗粒 冻藏稳定性 胶体学性质 营养成分 

分 类 号：TS251.53[轻工技术与工程—农产品加工及贮藏工程]