墨鱼干碱水-纯水组合复水工艺优化及复水前后质构特性  

Optimization of Alkaline Solution-Pure Water Combined RehydrationProcess for Dried Cuttlefish and Its Texture Properties beforeand after Rehydrating

作　　者：顾俊浩 尹明雨 王锡昌[1] GU Junhao;YIN Mingyu;WANG Xichang(College of Food Science and Technology,Shanghai Ocean University,Shanghai 201306,China)

机构地区：[1]上海海洋大学食品学院,上海201306

出　　处：《食品工业科技》2025年第1期181-189,共9页Science and Technology of Food Industry

摘　　要：目的:探究墨鱼干复水最优工艺参数及其复水前后的质构变化。方法:通过先用碱水后用纯水的组合复水方式进行处理,以复水率和蛋白损失率为优化指标进行条件优化,随后对墨鱼干复水前后的质构特性以及蛋白质二级结构、组织形态等相关指标进行分析。结果:碱水处理墨鱼干的最佳条件为:碳酸钠浓度0.50%、时间2.0 h、温度50℃、料液比1:20 g/mL;在此基础上,进行纯水处理的最佳条件为:时间1.0 h、温度50℃、料液比为1:20 g/mL。两步处理后,墨鱼干的复水率为261.10%±7.10%,蛋白损失率为16.80%±0.74%。复水处理使墨鱼干的硬度、胶着性和咀嚼性显著降低,而弹性则显著上升(P<0.05),并使肌原纤维蛋白的结构折叠,且肌纤维的间隙增加。结论:本研究明确墨鱼干最优复水参数并改善其质构特性,为墨鱼干的高质化加工利用提供理论参考。Objective:Investigation of optimized rehydration process of dried cuttlefish and its textural changes before and after rehydrating.Methods:The combination rehydration method was conducted by two-step process with alkaline solution first and pure water next,the conditions were optimized based on the rehydration ratio and protein loss.Then the textural properties of dried cuttlefish before and after rehydrating,as well as protein secondary structure,tissue morphology and other related indexes were analyzed.Results:The conditions for alkaline solution treatment of dried cuttlefish were the concentration of sodium carbonate solution 0.50%,2.0 h of the rehydrating time,50℃of the rehydrating temperature,the ratio of material to liquid being 1:20 g/mL.On this basis,the optimal conditions for pure water treatment were 1.0 h of the rehydrating time,50℃of the rehydrating temperature,the ratio of material to liquid being 1:20 g/mL,with the rehydration ratio and protein loss of the rehydrated dried cuttlefish were 261.10%±7.10%and 16.80%±0.74%respectively.The rehydration treatment reduced the hardness,gumminess and chewiness of dried cuttlefish while the springiness increased significantly(P<0.05),and resulted in structural folding of myofibrillar protein,and enlarged the gaps between muscle fibers.Conclusion:This study clarifies the optimal rehydration parameters of dried cuttlefish and improves its textural properties to provide theoretical reference for the high-quality processing and utilization of dried cuttlefish.

关 键 词：墨鱼干 复水工艺 复水率 蛋白损失率 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]