食品科学 ›› 2017, Vol. 38 ›› Issue (20): 176-184.doi: 10.7506/spkx1002-6630-201720025

• 工艺技术 • 上一篇    下一篇

南太平洋鱿鱼船上蒸煮加工工艺优化与品质特性

罗春艳,方旭波,孙海燕,袁高峰,余辉,陈小娥,江旭华   

  1. (1.浙江海洋大学食品与医药学院,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;3.浙江富丹旅游食品有限公司,浙江?舟山 316104)
  • 出版日期:2017-10-25 发布日期:2017-09-29
  • 基金资助:
    浙江省科技计划项目(2015C31106);舟山市科技计划项目(2016C41022)

Optimization of onboard Cooking and Quality Characteristics of Dosidicus gigas

LUO Chunyan, FANG Xubo, SUN Haiyan, YUAN Gaofeng, YU Hui, CHEN Xiao’e, JIANG Xuhua   

  1. (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; 3. Zhejiang Fudan Tourism Food Co. Ltd., Zhoushan 316104, China)
  • Online:2017-10-25 Published:2017-09-29

摘要: 利用自主设计的鱿鱼船上蒸煮设备,研究最适船上蒸煮加工工艺以及对鱿鱼品质特性的影响。通过差示扫描量热仪确定鱿鱼的热变性温度,以蒸煮损失率和可溶性蛋白含量为响应值,采用Box-Behnken试验设计原理,对鱿鱼船上蒸煮最适工艺参数进行优化,并通过扫描电镜分别从横切面和纵切面观察蒸煮前后鱿鱼肌肉组织结构,分析其质构特性,利用十二烷基硫酸钠-聚丙烯酰胺凝胶电泳(sodium dodecyl sulfate-polyacrylamide gel electrophoresis,SDS-PAGE)分析蛋白组成变化,通过测定挥发性盐基氮(total volatile basic nitrogen,TVB-N)含量,分析其鲜度变化情况。结果表明:二次回归模型方程拟合度好、误差小,能较好地反映真实实验值,确定最适船上蒸煮工艺为蒸煮温度85?℃、蒸煮时间11?min、料液比1∶2(kg/L),在此参数下得到的蒸煮损失率与可溶性蛋白含量分别为(25.53±0.25)%、(15.38±0.16)mg/g;扫描电镜观察发现蒸煮后的鱿鱼肌肉组织横切面破坏小、影响小,纵切面肌束空隙增大;SDS-PAGE图谱显示蒸煮后的鱿鱼原肌球蛋白等小分子蛋白条带变浅消失,其他蛋白条带没有明显的条带产生和消失现象;质构特性无显著变化;TVB-N值为(28.12±0.34)mg/100?g。

关键词: 南太平洋鱿鱼, 船上蒸煮加工, 品质特性, 鲜度指标

Abstract: The aim of the present study was to establish the optimum onboard cooking process for jumbo squid (Dosidicus gigas) by using an independently designed onboard cooking device. The thermal denaturation temperature for squid protein was determined by using a differential scanning calorimeter (DSC). Box-Behnken design coupled with response surface methodology (RSM) was used to optimize the cooking parameters employing cooking loss and soluble protein content as response values. The longitudinal and transverse cross-sectional microstructure of cooked and raw squid muscle tissue was analyzed by scanning electron microscopy (SEM) and texture properties were measured. The changes in squid protein composition were analyzed by sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE). In addition, the total volatile basic nitrogen (TVB-N) content was determined to analyze the freshness of squid. The results showed that the fitting degrees of the two regression models developed were excellent and there was a good agreement between the actual experimental and the model-predicted values with small relative errors. The optimum cooking temperature, cooking time, and material-to-water ratio were determined to be 85 ℃, 11 min, and 1:2 (kg/L), respectively. The cooking loss was (25.53 ± 0.25)% and soluble protein content was (15.38 ± 0.16) mg/g under these optimized conditions. The transverse cross-sectional microstructure of squid muscle was less damaged by the cooking process, while the space among muscle bundles in the longitudinal cross-section was increased. SDS-PAGE showed that the small protein bands of cooked squid, such as squid tropomyosin, were diminished and even disappeared whereas the other ones were not changed significantly. The texture characteristics of squid were not significantly affected by cooking and the TVB-N value of onboard processed squid was (28.12 ± 0.34) mg/100 g.

Key words: Dosidicus gigas, onboard cooking, quality characteristics, freshness index

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