食品与发酵工业 >

2023 , Vol. 49 >Issue 17: 251 - 258

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.033033

研究报告

龙须菜贮藏过程中的琼胶品质变化研究

  • 贺紫微 ,
  • 王迪 ,
  • 杨贤庆 ,
  • 陈胜军 ,
  • 赵永强 ,
  • 戚勃 ,
  • 相欢
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  • 1(上海海洋大学 食品学院,上海,201306)
    2(中国水产科学研究院南海水产研究所/农业农村部水产品加工重点实验室,广东 广州,510300)
    3(大连工业大学,海洋食品精深加工关键技术省部共建协同创新中心,辽宁 大连,116034)
第一作者:硕士研究生(杨贤庆研究员为通信作者,E-mail:yxqgd@163.com)

收稿日期: 2022-07-19

  修回日期: 2022-08-10

  网络出版日期: 2023-09-27

基金资助

广东特色海洋生物制品共性关键技术研发及产业应用(2020B1111030004);海水产品品质评价与调控创新团队项目(NO.2020TD73);南海渔业资源精深加工技术的研究与开发项目(NFZX2021);农业农村部水产品加工重点实验室开放基金项目(NYJG202108);现代农业产业技术体系专项资金资助项目(CARS-50);国家重点研发计划项目(2019YFD0901905)

收起

Studies on changes in agar quality of Gracilariopsis lemaneiformis during storage

  • HE Ziwei ,
  • WANG Di ,
  • YANG Xianqing ,
  • CHEN Shengjun ,
  • ZHAO Yongqiang ,
  • QI Bo ,
  • XIANG Huan
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  • 1(College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China)
    2(South China Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences/Key Laboratory of Aquatic Product Processing, Guangzhou 510300, China)
    3(Dalian Polytechnic University/Collaborative Innovation Center of Seafood Deep Processing, Dalian 116034, China)

Received date: 2022-07-19

  Revised date: 2022-08-10

  Online published: 2023-09-27

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摘要

为探究不同水分含量(12%、25%、35%、45%、55%)的龙须菜以及龙须菜在不同贮藏温度(10、20、30、40、50 ℃)条件下的品质变化规律,该研究对龙须菜的琼胶提取得率、凝胶强度、藻体还原糖含量、琼胶酶活性和菌落总数等指标的变化进行了研究。结果表明,贮藏7 d内,龙须菜琼胶提取得率和凝胶强度随着藻体水分含量以及贮藏温度的升高而降低,且随着贮藏时间的延长,龙须菜琼胶提取得率和凝胶强度也呈现下降趋势。低水分含量和低温贮藏条件下的龙须菜能够保持较好的加工品质,微生物的生长繁殖相对缓慢,藻体还原糖含量较少,琼胶酶活性更低且琼胶得率较高,凝胶强度也更稳定。该研究为合理晾晒、贮藏龙须菜及保障琼胶品质提供了数据支撑和理论指导,对高值化利用龙须菜,推动琼胶产业的发展具有重要意义。

关键词： 琼胶; 贮藏; 还原糖; 琼胶酶活性; 凝胶强度

本文引用格式

贺紫微 , 王迪 , 杨贤庆 , 陈胜军 , 赵永强 , 戚勃 , 相欢 . 龙须菜贮藏过程中的琼胶品质变化研究[J]. 食品与发酵工业, 2023 , 49(17) : 251 -258 . DOI: 10.13995/j.cnki.11-1802/ts.033033

Abstract

To study the quality change of Gracilariopsis lemaneiformis with different moisture contents (12%, 25%, 35%, 45%, 55%) and storage temperatures (10, 20, 30, 40, 50 ℃). In this experiment, the changes in the agar extraction yield, gel strength, algal reducing sugar content, agarase activity, and colonies number of G. lemaneiformis were studied. Results showed that within 7 days of storage, the extraction yield and gel strength of G. lemaneiformis agar decreased with the increase of moisture content, storage temperature and storage time. Under the condition of low moisture content and low temperature storage, the G. lemaneiformis could maintain good processing quality, the growth and reproduction of microorganisms were relatively slow, the reducing sugar content in algae was less, the agarase activity was lower, the agar extraction yield was higher, and the gel strength was also more stable. This study provides data support and theoretical guidance for rational drying and storage of G. lemaneiformis and guaranteeing the quality of agar, which is of great significance for the high-value utilization of G. lemaneiformis and even promoting the development of the agar industry.

Key words： agar; storage; reducing sugar; agarase activity; gel strength

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