食品与发酵工业 >

2020 , Vol. 46 >Issue 22: 42 - 47

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.024676

研究报告

肌肉改性处理对鸢乌贼品质的影响

  • 黄卉 ,
  • 魏涯 ,
  • 杨贤庆 ,
  • 岑剑伟 ,
  • 赵永强 ,
  • 陈胜军 ,
  • 胡晓 ,
  • 王悦齐 ,
  • 郝淑贤
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  • (中国水产科学研究院南海水产研究所,国家水产品加工技术研发中心,农业部水产品加工重点实验室,广东 广州,510300)
博士,副研究员(郝淑贤研究员为通讯作者,E-mail:susanhao2001@163.com)

收稿日期: 2020-02-12

  修回日期: 2020-03-31

  网络出版日期: 2020-12-11

基金资助

广州市科技计划项目(201707010400);农业部财政重大专项项目(NFZX2018)

收起

Effect of muscle modification on the quality of squid (Symplectoteuthis oualaniensis)

  • HUANG Hui ,
  • WEI Ya ,
  • YANG Xianqing ,
  • CEN Jianwei ,
  • ZHAO Yongqiang ,
  • CHEN Shengjun ,
  • HU Xiao ,
  • WANG Yueqi ,
  • HAO Shuxian
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  • (Key Lab of Aquatic Product Processing,Ministry of Agriculture,National Research and Development Center for Aquatic Product Processing,South China Fisheries Research Institute,Chinese Academy of Fishery Sciences,Guangdong Province,Guangzhou 510300,China)

Received date: 2020-02-12

  Revised date: 2020-03-31

  Online published: 2020-12-11

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摘要

针对鸢乌贼肌肉存在肉质硬和酸度高的问题,采用嫩化剂、酸碱调节剂、水分活度降低剂3步综合处理进行肌肉改性,以质构、肌原纤维小片化指数、肌肉微观结构、pH值、水分活度、复水率为指标,考察改性效果,旨在改善鸢乌贼干制品的品质。结果表明,超声波处理6 min结合6 g/L CaCl2和0.3 g/L胰蛋白酶处理能使肌肉硬度降低26.9%,肌原纤维发生断裂,肌肉组织松散,肌原纤维小片化指数明显提高;6 g/L NaHCO3能有效改善肌肉的酸性,肌肉pH值接近中性;30 g/L丙二醇处理能使鸢乌贼干制品的水分活度由0.81降低至0.64,复水率由40.94%提高到53.64%。上述3步肌肉改性处理能够有效改进鸢乌贼肌肉质构特性,改变肌肉结构,提高pH值,降低水分活度,同时又能够增加干制品的复水性,可提高鸢乌贼干制品的品质。

关键词： 鸢乌贼; 肌肉改性; 嫩化剂; 酸碱调节剂; 水分活度降低剂; 品质特性

本文引用格式

黄卉 , 魏涯 , 杨贤庆 , 岑剑伟 , 赵永强 , 陈胜军 , 胡晓 , 王悦齐 , 郝淑贤 . 肌肉改性处理对鸢乌贼品质的影响[J]. 食品与发酵工业, 2020 , 46(22) : 42 -47 . DOI: 10.13995/j.cnki.11-1802/ts.024676

Abstract

To improve the quality of dried squid,the effects of tenderizer,acidifying or alkalizing agent,water activity lowering agent on the muscle of squid were studied by muscle properties test and SEM.The results showed that ultrasonic treatment for 6 min combined with 6 g/L calcium chloride and 0.3 g/L trypsin solution could reduce the muscle hardness by 26.9%.And the microstructure of muscle showed that the myofibril was broken and the tissue of muscle was softened.Moreover,the myofibril fragmentation index was significantly increased.The pH value of muscle could be improved closely to neutral by 6 g/L sodium bicarbonate.Furthermore,the water activity of dried products could be reduced from 0.81 to 0.64 by 30 g/L propylene glycol treatment and rehydration rate increased from 40.94% to 53.64%.The muscle modification could effectively improve the texture characteristics and the muscle structure.It also could reduce the acidity and increase the rehydration of the dried squid.The property of the dried squid was improved by the muscle modification.

Key words： squid; muscle modification; tenderizer; acidifying or alkalizing agent; water activity lowering agent; quality characteristics

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