响应面优化鱿鱼须酶法脱皮工艺及其质构特性  

Optimization of Enzymatic Deskinning of Squid Tentacles Using Response Surface Methodology and Measurement of Textural Properties

作　　者：罗春艳[1] 汪振涛[1] 傅鹏程[1] 楼敏杰 陈玲玲[1] 方旭波[1,2] 袁高峰 陈小娥[1,2] 

机构地区：[1]浙江海洋学院食品与医药学院,浙江舟山316022 [2]浙江省水产品加工技术研究联合重点实验室,浙江舟山316022

出　　处：《食品科学》2015年第6期29-34,共6页Food Science

基　　金：国家级大学生创新创业训练计划项目(201310340009);浙江省自然科学基金项目(LY12C20006)

摘　　要：采用不同蛋白酶进行鱿鱼须脱皮实验,以白度值和原料保留率为指标,筛选出最适蛋白酶。在单因素试验基础上,采用Box-Behnken试验设计优化秘鲁鱿鱼须酶法脱皮工艺参数,并通过挥发性盐基氮(total volatile basic nitrogen,TVB-N)含量、质构与显微组织分析样品的新鲜度及质构特性。结果表明,回归模型能较好反映因素水平与响应值的关系,并确定最适酶法脱皮工艺为胰酶添加量0.25%、料液比17∶20(g/m L)、酶解时间20 min,在此条件下,样品的白度值为63.95±0.31,原料保留率为(81.22±0.28)%,TVB-N含量为(27.60±0.34)mg/100 g,且质构特性与肌纤维组织均无显著变化。脱皮后的秘鲁鱿鱼须TVB-N含量符合GB 2733—2005《鲜、冻动物性水产品卫生标准》规定,色泽鲜亮、肉质有弹性、原料保留率高,该工艺适合生产实际需求。Response surface methodology was used to optimize the enzymatic deskinning parameters for squid tentacles. Dosidicus gigas feet were hydrolyzed by various proteases to select the optimum enzyme on the basis of whiteness and raw material retention. Combination of single factor method and Box-Behnken design was used to investigate the effects of important hydrolysis parameters on whiteness and raw material retention. Total volatile basic nitrogen(TVB-N), texture and microstructure were measured to compare freshness and textual properties. The results indicated that the two regression models developed in this study could better indicate the relationship between factor levels and response values, and the optimum conditions for enzymatic deskinning were determined as follows: pancreatin dosage, 0.25%; solid-to-liquid ratio, 17:20(g/m L); and hydrolysis time, 20 minutes. Under these conditions, whiteness and raw material retention rates were 63.95 ± 0.31 and(81.22 ± 0.28)%, respectively and TVB-N value was(27.60 ± 0.34) mg/100 g, with no significant changes observed in textural properties or muscle fiber tissue. The TVB-N value of the deskinned sample was in line with the requirement of GB 2733—2005 Hygienic Standard for Fresh and Frozen Marine Products of Animal Origin. The sample had bright color and was springy with high raw material retention. The process could meet the requirement of actual production.

关 键 词：秘鲁鱿鱼须 酶法脱皮 响应面 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]