摘要
回潮过程是鱿鱼丝加工中的重要工序,即将经过水煮、一次调味、渗透、干燥的鱿鱼板放入-10～-5℃的冷库冻藏,但此工序在秘鲁鱿鱼丝加工中的作用机理并不清楚,工艺参数无理论依据。本研究以盐溶性蛋白质含量、扫描电镜观察、光学显微镜观察,氧化三甲胺的变化为指标,研究了秘鲁鱿鱼丝加工半成品在-10℃回潮过程中的变化机理,结果表明,在回潮0～6d过程中,蛋白质变性明显,肌原纤维蛋白质空间结构发生改变,形成了稳定的网络结构;氧化三甲胺主要降解产生三甲胺(TMA),只产生少量的二甲胺(DMA)和甲醛(FA)。回潮最佳的时间确定为3～6d,从而为秘鲁鱿鱼丝生产提供理论依据。
Dampening is one of important processes in the process of dried-seasoned Dosidicus gigas,that was stored in chilled room （-10～-5℃） after the raw materials were boiled with water, seasoned,stayed overnight and dried.But the mechanism of dampening in the process of dried-seasoned Dosidicus gigas is not known and there is no theoretical support for the process parameters. The article studied the mechanism of dampening in the process of dried-seasoned Dosidicus gigas by solubility of actomyosin, observation of SEM, observation of light microscope, changes of TMAO.The results indicated that from 0 to the sixth day proteins denaturated remarkably, protein space structure changed and formed a stable network structure.TMAO was degradated predominantly into TMA,only a bit of DMA and FA.The optimum time for frozen storage is from 3 days to 6 days,so that production cycle can be shortened greatly.
出处
《食品工业科技》
CAS
CSCD
北大核心
2010年第3期84-86,共3页
Science and Technology of Food Industry
基金
国家"863"项目(2007AA091802)
关键词
秘鲁鱿鱼丝
半成品
回潮
作用机理
dried-seasoned Dosidicus gigas
semi-manufacture product
dampening
mechanism
