为了提升深海养殖大黄鱼玻璃态保藏工艺,寻找适宜的大分子添加剂组合配方,并提高其玻璃态转变温度(Tg),通过添加不同浓度和不同种类的添加剂,以Tg为指标,使用Box-Benhnken试验设计和响应面分析法对添加剂进行优化组合。结果表明,最优组合设计:质量分数0.2%乳酸钠,4.0%海藻糖,4.0%麦芽糊精,0.3%柠檬酸钠。该组合条件下,样品Tg实际值可提升至-53.31 ℃。扫描电镜结果显示,添加组内部结构紧密、表面平整、无明显空洞,而空白组有较多的空洞,组织比较松散,说明大分子添加剂与样品内组织发生交联作用,可以有效地提升其Tg。
This study aims to enhance the glass preservation process of deep-sea cultured large yellow croaker and develop a suitable food additive combination formula to increase its glass transition temperature (Tg). By adding different concentrations and different types of food additive, using Tg as an indicator and applying the Box-Benhnken test design and response surface analysis method, this study analyzed the optimal combination of additives. The optimal combination design is 0.2% sodium lactate, 4.0% trehalose, 4.0% maltodextrin and 0.3% sodium citrate. Under such combination, the actual value Tg of the sample can be increased to -53.31 ℃. The results of scanning electron microscope (SEM) showed that the internal structure of the sample was well concentrated and its surface was smooth without any obvious voids, while the blank group had more voids and loose microstructure. It indicates that the macromolecular additive cross-links with the tissue in the sample, which can effectively increase its Tg. This study provides a reference for the research and application of vitrification preservation technology for aquatic products.
[1] 农业部渔业渔政管理局.中国渔业统计年鉴[M]. 北京:中国农业出版社, 2016: 27-42.
[2] 雷叶斯, 陈娇,张登科,等.超高压处理对养殖大黄鱼肉肌原纤维蛋白理化特性的影响[J]. 食品安全质量检测学报, 2018, 9(8): 1 750-1 758.
[3] 郭全友, 宋炜,姜朝军,等.两种养殖模式大黄鱼营养品质及其重金属含量分析[J]. 食品工业科技, 2016, 37(6): 341-345.
[4] 翁丽萍, 戴志远,赵芸,等.养殖大黄鱼和野生大黄鱼特征滋味物质的分析与比较[J]. 中国食品学报, 2015, 15(4): 254-261.
[5] 阮成旭, 袁重桂,陶翠丽,等.不同养殖模式对大黄鱼肉质的影响[J]. 水产科学, 2017, 36(5): 623-627.
[6] 杨悦, 吴佳静,许启军,等.水产品保鲜技术研究进展[J]. 农产品加工, 2016(20): 54-57;60.
[7] 何健.论食品的玻璃化保藏[J]. 郑州轻工业学院学报, 2002(3): 54-57.
[8] ROUDAUT G, SIMATOS D, CHAMPION D, et al. Molecular mobility around the glass transition temperature: a mini review[J]. Inn Food Sci Emerg Tech, 2004,5(2): 127-134.
[9] SLADE L, LEVINE H. Glass transitions and water-food structure interactions[J]. Adv Food Nutr Res, 1994, 38: 103-269.
[10] MORAGA G, TALENS P, MORAGA MJ, et al. Implication of water activity and glass transition on the mechanical and optical properties of freeze-dried apple and banana slices [J]. Journal of Food Engineering, 2011, 106(3): 212-219.
[11] MAITY T, CHAUHAN OP, SHAH A, et al. Quality characteristics and glass transition temperature of hydrocolloid pre-treated frozen pre-cut carrot[J]. Int J Food Prop, 2011, 14(1): 17-28.
[12] SABLANI SS, BRUNO L, KASAPIS S, S et al. Thermal transitions of rice: Development of a state diagram[J]. Food Eng, 2009, 90(1): 110-118.
[13] WHELAN P A, REGAND A, VEGA C, et al. Effect of trehalose on the glass transition and ice crystal growth in ice cream[J]. Food Sci Technol, 2008, 43(433): 510-516.
[14] KABIL E, AKTAS N, BALCI E. Effect of sodium chloride, sodium nitrite and temperature on desorption isotherms of previously frozen beef[J]. Meat Sci, 2012, 90(4): 932-938.
[15] LABUZA TP, LABUZA PS. Influence of temperature and relative humidity on the physical states of cotton candy[J]. J Food Process Pres, 2004, 28(4):274-287.
[16] SRIRANGSAN P, WATANABE M, SUZUKI T, et al. Improvement of fish freshness determination method by the application of amorphous freeze-dried enzymes[J]. J Agric Food Chem, 2010, 58(23): 12 456-12 461.
[17] 卞科.食品中的玻璃态研究[J]. 河南工业大学学报(自然科学版), 2006, 27(6): 1-7.
[18] SILALAI N, ROOS YH.Roles of water and solids composition in the control of glass transition and stickiness of milk powders[J]. Journal of Food Science, 2010,75(5): E285-E296.
[19] YU H, YANG S, YUAN C, et al. Application of biopolymers for improving the glass transition temperature of hairtail fish meat[J]. Journal of the Science of Food & Agriculture, 2018, 98(4): 1 437-1 443.
[20] 胡庆兰. 带鱼制品的玻璃化转变及其品质变化研究[D]. 杭州:浙江大学,2014:34-44.
[21] GB/T 16291.1—2012 感官分析 选拔、培训与管理评价员一般导则[S]. 北京: 中国标准出版社, 2012.
[22] GB/T 16860—1997 质地剖面检验: [S]. 北京: 中国标准出版社, 1997.
[23] 任范伟, 朱兰兰,周德庆.秋刀鱼肉质感官评价与质构的相关性分析[J]. 南方农业学报, 2016, 47(11): 1 932-1 938.
[24] 胡少强,于海成,孙莲萍,等.喷气燃料冰点的差示扫描量热法测定[J]. 化学推进剂与高分子材料, 2004, 2(4): 45-46.
[25] 石启龙,林雯雯,赵亚.南美白对虾肉玻璃化转变温度测定的影响因素[J]. 现代食品科技, 2014, 30(11): 48-52;59.
[26] 胡春辉,徐青,孙璇,等.几种典型扫描电镜生物样本制备[J].湖北农业科学, 2016, 55(20): 5 389-5 392; 5 402.
[27] GB 2760—2014食品安全国家标准 食品添加剂使用标准: [S]. 北京: 中国标准出版社, 2014.
[28] 李玉环, 范秀萍, 秦小明, 等.3种石斑鱼不同部位冻结特性的比较研究[J]. 食品研究与开发, 2018, 39(1): 11-16. DOI: 10.3969/j.issn.1005-6521.2018.01.003.
[29] 张勤远, 王伟超, 姜中宏.玻璃态物质的本质[J]. 科学通报, 2016, 61(13): 1 407-1 413.
[30] 康彦.抗冻剂对罗非鱼冻藏品质影响的研究[D]. 湛江:广东海洋大学, 2014: 10-17.
[31] SRITHAM E, GUNASEKARAN S. Thermal evaluation of sucrose-maltodextrin-sodium citrate bioglass:Glass transition temperature[J]. Food Hydrocolloids, 2016, 60: 589-597.
[32] SHI Q, LIN W, ZHAO Y, et al. Thermal characteristics and state diagram of Penaeus vannamei meat with and without maltodextrin addition[J]. Thermochim. Acta, 2015, 616: 92-99.
