响应面优化鱿鱼须酶法脱皮工艺及其质构特性

doi:10.7506/spkx1002-6630-201506006

食品科学

响应面优化鱿鱼须酶法脱皮工艺及其质构特性

罗春艳1，汪振涛1，傅鹏程1，楼敏杰1，陈玲玲1，方旭波1,2，袁高峰1,2，陈小娥1,2,*

1.浙江海洋学院食品与医药学院，浙江舟山 316022；2.浙江省水产品加工技术研究联合重点实验室，浙江舟山 316022

出版日期:2015-03-25 发布日期:2015-03-17
通讯作者: 陈小娥
基金资助:
国家级大学生创新创业训练计划项目（201310340009）；浙江省自然科学基金项目（LY12C20006）

Optimization of Enzymatic Deskinning of Squid Tentacles Using Response Surface Methodology and Measurement of Textural Properties

LUO Chunyan1, WANG Zhentao1, FU Pengcheng1, LOU Minjie1, CHEN Lingling1, FANG Xubo1,2, YUAN Gaofeng1,2, CHEN Xiao’e1,2,*

1. School of Food and Pharmacy, Zhejiang Ocean University, Zhoushan 316022, China;
2. Joint Key Laboratory of Zhejiang Province for the Research of Fishery Processing Technology, Zhoushan 316022, China

Online:2015-03-25 Published:2015-03-17
Contact: CHEN Xiao’e

摘要/Abstract

摘要：

采用不同蛋白酶进行鱿鱼须脱皮实验，以白度值和原料保留率为指标，筛选出最适蛋白酶。在单因素试验基础上，采用Box-Behnken试验设计优化秘鲁鱿鱼须酶法脱皮工艺参数，并通过挥发性盐基氮（total volatile basicnitrogen，TVB-N）含量、质构与显微组织分析样品的新鲜度及质构特性。结果表明，回归模型能较好反映因素水平与响应值的关系，并确定最适酶法脱皮工艺为胰酶添加量0.25%、料液比17∶20（g/mL）、酶解时间20 min，在此条件下，样品的白度值为63.95±0.31，原料保留率为（81.22±0.28）%，TVB-N含量为（27.60±0.34） mg/100 g，且质构特性与肌纤维组织均无显著变化。脱皮后的秘鲁鱿鱼须TVB-N含量符合GB 2733—2005《鲜、冻动物性水产品卫生标准》规定，色泽鲜亮、肉质有弹性、原料保留率高，该工艺适合生产实际需求。

关键词: 秘鲁鱿鱼须, 酶法脱皮, 响应面, 质构特性

Abstract:

Response surface methodology was used to optimize the enzymatic deskinning parameters for squid tentacles.
Dosidicus gigas feet were hydrolyzed by various proteases to select the optimum enzyme on the basis of whiteness and
raw material retention. Combination of single factor method and Box-Behnken design was used to investigate the effects
of important hydrolysis parameters on whiteness and raw material retention. Total volatile basic nitrogen (TVB-N), texture
and microstructure were measured to compare freshness and textual properties. The results indicated that the two regression
models developed in this study could better indicate the relationship between factor levels and response values, and the
optimum conditions for enzymatic deskinning were determined as follows: pancreatin dosage, 0.25%; solid-to-liquid ratio,
17:20 (g/mL); and hydrolysis time, 20 minutes. Under these conditions, whiteness and raw material retention rates were
63.95 ± 0.31 and (81.22 ± 0.28)%, respectively and TVB-N value was (27.60 ± 0.34) mg/100 g, with no significant changes
observed in textural properties or muscle fiber tissue. The TVB-N value of the deskinned sample was in line with the
requirement of GB 2733—2005 Hygienic Standard for Fresh and Frozen Marine Products of Animal Origin. The sample had
bright color and was springy with high raw material retention. The process could meet the requirement of actual production.

Key words: Dosidicus gigas tentacles, enzymatic deskinning, response surface methodology, texture characteristics

中图分类号:

TS254.4

罗春艳1，汪振涛1，傅鹏程1，楼敏杰1，陈玲玲1，方旭波1,2，袁高峰1,2，陈小娥1,2,*. 响应面优化鱿鱼须酶法脱皮工艺及其质构特性[J]. 食品科学, doi: 10.7506/spkx1002-6630-201506006.

LUO Chunyan1, WANG Zhentao1, FU Pengcheng1, LOU Minjie1, CHEN Lingling1, FANG Xubo1,2, YUAN Gaofeng1,2, CHEN Xiao’e1,2,*. Optimization of Enzymatic Deskinning of Squid Tentacles Using Response Surface Methodology and Measurement of Textural Properties[J]. FOOD SCIENCE, doi: 10.7506/spkx1002-6630-201506006.

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响应面优化鱿鱼须酶法脱皮工艺及其质构特性

Optimization of Enzymatic Deskinning of Squid Tentacles Using Response Surface Methodology and Measurement of Textural Properties

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