食品与发酵工业 >

2020 , Vol. 46 >Issue 6: 148 - 154

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.022800

生产与科研应用

复配冰衣保鲜剂对鱿鱼冻藏期间品质的影响

  • 谭明堂 ,
  • 王金锋 ,
  • 余文晖 ,
  • 周鹏程 ,
  • 谢晶
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  • 1(上海海洋大学 食品学院,上海,201306)
    2(上海冷链装备性能与节能评价专业技术服务平台,上海,201306)
    3(上海水产品加工及贮藏工程技术研究中心,上海,201306)
    4(食品科学与工程国家级实验教学示范中心(上海海洋大学),上海,201306)
硕士研究生(谢晶教授为通讯作者,E-mail:jxie@shou.edu.cn)

收稿日期: 2019-11-13

  网络出版日期: 2020-04-24

基金资助

国家“十三五”重点研发项目(2018YFD0400605);农业部海水鱼产业体系(CARS-47);2019年上海市科技兴农重点攻关项目[2019-02-08-00-10-F01143];上海市科委能力建设项目(19DZ2284000);上海市科委公共服务平台建设项目(17DZ2293400)

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Effects of compound of ice-glazing preservatives on squid quality changes during frozen storage

  • TAN Mingtang ,
  • WANG Jinfeng ,
  • YU Wenhui ,
  • ZHOU Pengcheng ,
  • XIE Jing
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  • 1(College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306,China)
    2(Shanghai Professional Technology Service Platform on Cold Chain Equipment Performance and Energy Saving Evaluation, Shanghai 201306, China)
    3(Shanghai Engineering Research Center of Aquatic Product Processing & Preservation, Shanghai 201306, China)
    4(National Experimental Teaching Demonstration Center for Food Science and Engineering(Shanghai Ocean University), Shanghai 201306, China)

Received date: 2019-11-13

  Online published: 2020-04-24

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摘要

为挑选复配冰衣保鲜剂的最佳配比,以聚丙烯酸钠、迷迭香酸和异抗坏血酸钠进行3因素3水平复配正交试验,以持水力、总巯基含量和内源荧光强度为评定指标,并结合色差、质构和游离氨基酸,对复配保鲜剂的保鲜效果进行验证。结果表明,异抗坏血酸钠是影响冰衣保鲜效果最大的因素,其次是聚丙烯酸钠和迷迭香酸。均值分析复配保鲜剂的最佳配比(质量分数)是聚丙烯酸钠0.10%,迷迭香酸0.15%,异抗坏血酸钠0.5%(A1B3C2),而综合评分复配保鲜剂的最佳配比(质量分数)是聚丙烯酸钠0.10%,迷迭香酸0.10%,异抗坏血酸钠0.5%(A1B2C2)。在验证实验中,与水冰衣组相比,这2种复配保鲜剂都能较好地维持鱿鱼的品质,尤其是A1B3C2在抑制蛋白质氧化降解上表现最佳,能够延长鱿鱼在冻藏期间的货架期。

关键词： 鱿鱼; 复配冰衣保鲜剂; 聚丙烯酸钠; 异抗坏血酸钠; 迷迭香酸; 品质

本文引用格式

谭明堂 , 王金锋 , 余文晖 , 周鹏程 , 谢晶 . 复配冰衣保鲜剂对鱿鱼冻藏期间品质的影响[J]. 食品与发酵工业, 2020 , 46(6) : 148 -154 . DOI: 10.13995/j.cnki.11-1802/ts.022800

Abstract

In order to select the best ratio of the compound of ice-glazing preservatives, L9 (34) orthogonal array design was used to optimize the amounts of sodium polyacrylate, rosmarinic acid and sodium erythorbate based on water-holding capacity, total sulfhydryl content and intrinsic fluorescence intensity. Meanwhile, combined with color, texture properties and free amino acids test, the preservation effect of the compound ice -glazing preservative was verified. Results showed that the most important factor affecting the preservation effect was sodium erythorbate, followed by sodium polyacrylate and rosmarinic acid. According to mean analysis, the best ratio of the compound preservative was 0.10% of sodium polyacrylate, 0.15% of rosemary acid and 0.5% of sodium erythorbate (A1B3C2). While the best ratio of compound preservative was 0.10% of sodium polyacrylate, 0.10% of rosemary acid and 0.5% of sodium erythorbate (A1B2C2) for comprehensive evaluation. In the verification experiment, compared with the pure water ice-glazing group, these two compounds ice-glazing preservatives could effectively maintain the quality of the squid, especially A1B3C2 can significantly inhibit the oxidative degradation of protein. Thus, prolong its shelf life during frozen storage.

Key words： compound ice-glazing preservative; sodium polyacrylate; rosmarinic acid; sodium erythorbate; quality

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