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即食鱼糜制品贮藏过程中的品质稳定性研究 被引量:7

Study on quality stability of ready-to-eat surimi products during storage process
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摘要 为了确定即食鱼糜制品在贮藏过程中的品质稳定性,本文研究了120℃高温杀菌的鱼糜制品在不同温度下贮藏的品质变化。样品分为两组,分别在4℃和30℃下进行贮藏,每隔一段时间后测定其破断力、破断距离、质构、持水力、白度、扫描电镜和脂肪氧化等指标,探究鱼糜制品的品质在贮藏过程中的变化。实验发现,随着贮藏时间的延长,鱼糜制品的硬度、破断力略微上升,但是弹性、内聚性和破断距离等指标没有显著变化,持水力随着贮藏时间的增大而减少。白度值在4℃贮藏过程中略微增大,但在30℃时相对平缓。从微观结构来看,鱼糜制品的三维网络凝胶结构发生了一定的改变,纤维骨架变细且断裂成小段,4℃时的网络结构较30℃相对有序和稳定。硫代巴比妥酸值(TBA)和挥发性盐基氮(TVBN)随贮藏时间的变化都呈现上升趋势,4℃下的增长比较平缓,脂肪氧化和产品腐败程度轻微。因此,低温贮藏过程中,鱼糜制品的品质趋于稳定,能有效延长货架期。 To ensure the stability of TRE surimi products during storage process,this article investigated the quality changes of surimi products stored at different temperatures after 120 ℃ sterilizing. Two groups were divided and stored under 4 ℃ and30 ℃ respectively.Breaking force,breaking deformation,TPA,WHC,whiteness,SEM and TBA were measured during different storage times,to find out the quality changes of surimi products.The results showed that with the expanding of storage time,the hardness and breaking force of samples increased slightly,while the indexes such as springiness,cohesiveness and breaking deformation didn't have obvious differences.The WHC gradually and especially at 4 ℃.Whiteness values had a gently increase when stored at 4 ℃ and no distinctions observed at 30 ℃. Based on scanning electron microscope result,three-dimensional network of surimi products changed a lot during the storage process,which fibers became much slenderer and broke into small pieces.However,the structures of samples stored at 4 ℃ showed a more ordered and stable properties than 30 ℃. 2-2-thiobarbituric acid( TBA) content and TVBN of these samples increased with the storage time increasing,but the rising rate was much slower at 4 ℃ storage period,with less fat oxidation and lower decomposition.Thus,low temperature storage temperature could keep the quality stability of surimi products and extend its' shelf-life.
出处 《食品工业科技》 CAS CSCD 北大核心 2017年第16期285-290,共6页 Science and Technology of Food Industry
基金 国家自然科学基金资助项目(31571865) 国家自然科学基金资助项目(31371791)
关键词 即食 鱼糜制品 贮藏 稳定性 ready-to-eat surimi products storage stability
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