摘要
本研究分析了鱿鱼丝在加工过程中质构及鲜度指标的变化。以秘鲁鱿鱼为原料,分别在鱿鱼丝加工过程中的原料解冻、排片烘干、浸泡、烘烤、撕丝和干燥等6个重要工序点取样,研究鱿鱼肌肉质构、挥发性盐基氮(TVBN)及pH在加工过程中的变化。结果显示,秘鲁鱿鱼的硬度、弹性、咀嚼性和胶黏性在烘烤工序之前显著增大(P<0.05),然后在撕丝工序有显著下降(P<0.05),并趋于平稳;TVBN在排片烘干及浸泡工序后显著降低(P<0.05),而在撕丝工序有显著升高(P<0.05);pH在原料解冻和排片烘干两个工序中显著降低(P<0.05),在后续工序中基本保持稳定。研究表明,鱿鱼丝在加工过程中各质构及鲜度指标有明显的变化,对最终产品质量产生一定影响。本研究为深入优化秘鲁鱿鱼丝加工工艺提供了基础数据。
This study is to analyze the dynamic changes in the texture and freshness parameters during processing of shredded squid, which will provide basic data for optimizing the processing technology. Dosidicus gigas was used to process shredded squid. Variations in the texture, total volatile basic nitrogen （TVBN） and pH were investigated throughout 6 important process points, such as defrosting, first -drying, soaking, roasting, tearing and final -dr- ying. The results showed that the values of hardness, springiness, chewiness and gumminess increased （P 〈 O. 05 ） , then reduced significantly and kept consistent in the following process. TVBN content declined after first - drying and soaking process （P 〈 0.05 ）, and then it increased （P 〈 0.05 ） after tearing process and became smooth. While pH declined during the first two processing steps of defrosting and first - drying and then it became stable in the following process. In conclusion, changes of texture and freshness parameters during the processing of shredded squid were sig- nificant, and they affected the quality of the final products. These results will provide vital technical supports to im- prove the product quality.
出处
《中国渔业质量与标准》
2014年第5期1-5,共5页
Chinese Fishery Quality and Standards
基金
国家科技支撑计划(2012BAD28B05)
关键词
秘鲁鱿鱼
质构
鲜度
挥发性盐基氮
加工
Dosidicus gigas
texture
freshness
TVBN
process Corresponding author ： LIN Hong, linhong@ ouc. edu. cn
