摘要
该研究探讨了用清水+臭氧水漂洗的鱼糜在-18℃贮藏期间凝胶强度、持水性、色泽、羰基、巯基、硫代巴比妥酸(TBA)、风味等的变化。研究得出,在0~24周贮藏期间,臭氧漂洗组羰基含量增加了4倍,TBA含量增加了约2倍,总巯基与游离巯基含量分别下降至原来的63.50%、66.61%。且相同贮藏时间臭氧漂洗组的羰基含量较对照组高,巯基含量较对照组低。随着贮藏时间的延长,臭氧漂洗组和对照组的鱼糜及鱼糜凝胶亮度与白度增大,凝胶持水性和凝胶强度缓慢下降,但前3周臭氧漂洗组的凝胶强度强于对照组。贮藏中鱼糜的腥味、鲜味和咸味降低。综上,在贮藏中臭氧漂洗虽然会一定程度上促进蛋白质与脂质的氧化,不过在贮藏终点时与对照组无显著性差异,而且清水+臭氧水漂洗可以在贮藏前一个月控制鱼糜凝胶强度的下降并一定程度上提高鱼糜白度。另外,一级动力学模型在贮藏前一个月可较好地反应其品质变化。该研究为臭氧在鱼糜贮藏稳定性上的应用提供了参考。
Changes in the gel strength,water holding capacity,color,carbonyl groups,thiobarbituric acid(TBA),and flavor of surimi rinsed with water and ozone water and stored at-18 were investigated.During storage℃period from week 0 to 24,the carbonyl content increased four times,TBA content increased approximately two times,but the total and free sulfhydryl contents decreased to respectively 63.50%and 66.61%of the original level in the ozone-rinsed group.As such,carbonyl and sulfhydryl contents in the ozone-rinsed group were higher and lower than that in the control group,respectively.With the extension of storage period,the brightness and whiteness of surimi and surimi gel in both ozone-rinsed and control groups increased,whereas the water holding capacity and strength of the gel decreased gradually.However,gel strength in the ozone-rinsed group was higher than that in the control group during the first 3 weeks.The fishy smell,umami taste,and saltiness of surimi were reduced during storage.In conclusion,although the oxidation of proteins and lipids was promoted by ozone rinsing during storage,there were no significant differences from the control group at the end of storage period.Moreover,rinsing with clean and ozone water 1 month before storage can control the decline in surimi gel strength and improve its whiteness to a certain extent.In addition,the first-order kinetic model can better reflect quality changes a month before storage.This study provides a reference for the application of ozone to improve the storage stability of surimi.
作者
张冬梅
张顺治
尹涛
胡杨
刘茹
刘友明
杜红英
熊善柏
尤娟
ZHANG Dongmei;ZHANG Shunzhi;YIN Tao;HU Yang;LIU Ru;LIU Youming;DU Hongying;XIONG Shanbai;YOU Juan(College of Food Science and Technology,Huazhong Agricultural University/National R&D Branch Center for Conventional Freshwater Fish Processing(Wuhan),Wuhan 430070,China;Engineering Research Center of Green Development for Conventional Aquatic Biological Industry in the Yangtze River Economic Belt,Ministry of Education,Wuhan 430070,China)
出处
《现代食品科技》
CAS
北大核心
2023年第5期137-147,共11页
Modern Food Science and Technology
基金
国家现代农业产业技术体系专项(CARS-45)
华中农业大学自主科技创新基金(2662020SCPY006)。
关键词
臭氧漂洗
鱼糜
贮藏特性
动力学分析
ozone rinsing
surimi
storage characteristics
kinetic analysis
