高密度CO_2纵向溶解和扩散对虾肉糜凝胶强度的影响
|
摘要
【目的】探讨高密度CO2(dense phase carbon dioxide,DPCD)在纵向溶解和扩散过程中虾肉糜凝胶强度的变化规律,并优化处理工艺参数。【方法】采用Box-Behnken响应面试验设计分析处理压强、温度和时间对虾肉糜凝胶强度的影响。【结果】建立了虾肉糜凝胶强度与DPCD纵向溶解和扩散处理压强、温度和时间之间的回归模型;纵向处理的压强、温度和时间以及它们之间的交互作用对虾肉糜凝胶强度均有显著的影响(P﹤0.05),影响的大小顺序为纵向处理压强﹥时间﹥温度;当纵向处理压强为30 MPa、温度为60℃和时间为60 min时,虾肉糜的凝胶强度达到了(180.63±1.53)N·mm,与模型预测值180.85N·mm之间无显著差异(P﹥0.05)。【结论】采用响应面法建立的回归模型能较好地描述和预测纵向处理压强、温度和时间对虾肉糜凝胶强度的影响。
【Objective】To explore change of the gel strength of shrimp surimi in the process of longitudinal dissolution and diffusion of dense phase carbon dioxide(DPCD) and to optimize the process parameters.【Method】Effects of pressure, temperature and time on the gel strength of shrimp surimi were analyzed using Box-Behnken response surface methodology and regression.【Result】A regression model was established between shrimp surimi with pressure, temperature and time of DPCD longitudinal dissolution and diffusion. The pressure, temperature, time and their interactions had the significant influence on the gel strength of the shrimp surimi(P﹤0.05) in the process of the longitudinal dissolution and diffusion of DPCD. The order of influence was as follows: the longitudinal pressure﹥time﹥temperature. When the longitudinal pressure was 30 MPa, the temperature was 60 ℃, and the time was 60 min, the gel strength of shrimp surimi was(180.63±1.53)N·mm. The experimental value had no significant difference(P﹥0.05)with the predicted value(180.85 N·mm) of the regression model.【Conclusion】The regression model established by response surface methodology can better describe and predict the effects of longitudinal pressure, temperature and time on the gel strength of shrimp surimi.
【Objective】To explore change of the gel strength of shrimp surimi in the process of longitudinal dissolution and diffusion of dense phase carbon dioxide(DPCD) and to optimize the process parameters.【Method】Effects of pressure, temperature and time on the gel strength of shrimp surimi were analyzed using Box-Behnken response surface methodology and regression.【Result】A regression model was established between shrimp surimi with pressure, temperature and time of DPCD longitudinal dissolution and diffusion. The pressure, temperature, time and their interactions had the significant influence on the gel strength of the shrimp surimi(P﹤0.05) in the process of the longitudinal dissolution and diffusion of DPCD. The order of influence was as follows: the longitudinal pressure﹥time﹥temperature. When the longitudinal pressure was 30 MPa, the temperature was 60 ℃, and the time was 60 min, the gel strength of shrimp surimi was(180.63±1.53)N·mm. The experimental value had no significant difference(P﹥0.05)with the predicted value(180.85 N·mm) of the regression model.【Conclusion】The regression model established by response surface methodology can better describe and predict the effects of longitudinal pressure, temperature and time on the gel strength of shrimp surimi.
引文
[1]刘书成,郭明慧,刘媛,等.高密度CO2杀菌和钝酶及其在食品加工中应用的研究进展[J].广东海洋大学学报,2016,36(4):101-116.
[2]HU W,ZHOU L,XU Z,et al.Enzyme inactivation in food processing using high pressure carbon dioxide technology[J].Critical Reviews in Food Science and Nutrition,2013,53(2):145-161.
[3]ZHOU L,BI X,XU Z,et al.Effects of high-pressure CO2 processing on flavor,texture,and color of foods[J].Critical Reviews in Food Science and Nutrition,2015,55(6):750-768.
[4]FERRENTINO G,SPILIMBERGO S.High pressure carbon dioxide pasteurization of solid foods:Current knowledge and future outlooks[J].Trends in Food Science and Technology,2011,22(8):427-441.
[5]BALABAN M O,DUONG T.Dense phase carbon dioxide research:current focus and directions[J].Agriculture and Agricultural Science Procedia,2014,2:2-9.
[6]陈亚励,屈小娟,郭明慧,等.高密度CO2在肉制品和水产品加工中的应用[J].现代食品科技,2014,30(9):304-311.
[7]MARELLA C,SALUNKE P,BISWAS A C,et al.Manufacture of modified milk protein concentrate utilizing injection of carbon dioxide[J].Journal of Dairy Science,2015,98(6):3 577-3 589.
[8]YAN W,XU B,JIA F,et al.The effect of high-pressure carbon dioxide on the skeletal muscle myoglobin[J].Food and Bioprocess Technology,2016,9(10):1 716-1 723.
[9]XU D,YUAN F,JIANG J,et al.Structural and conformational modification of whey proteins induced by supercritical carbon dioxide[J].Innovative Food Science&Emerging Technologies,2011,12(1):32-37.
[10]RAO W,LI X,WANG Z,et al.Dense phase carbon dioxide combined with mild heating induced myosin denaturation,texture improvement and gel properties of sausage[J].Journal of Food Process Engineering,2017,40(2):e12404.
[11]FERNANDES-SILVA S,MOREIRA-SILVA J,SILVA TH,et al.Porous hydrogels from shark skin collagen crosslinked under dense carbon dioxide atmosphere[J].Macromolecular Bioscience,2013,13(11):1 621-1 631.
[12]FLOREN M L,SPILIMBERGO S,MOTTA A,et al.Carbon dioxide induced silk protein gelation for biomedical applications[J].Biomacromolecules,2012,13(7):2 060-2 072.
[13]屈小娟,刘书成,吉宏武,等.高密度CO2诱导制备虾糜凝胶的特性[J].农业工程学报,2012,28(20):282-287.
[14]曲亚琳,张德权,饶伟丽,等.高密度CO2对羊肉糜凝胶特性的影响[J].核农学报,2010,24(6):1 226-1 231.
[15]仪淑敏,马兴胜,励建荣,等.超高压诱导鱼糜凝胶形成中水分特性及凝胶强度的相关性研究[J].中国食品学报,2015,15(7):26-31.
[16]陆剑锋,邵明栓,林琳,等.结冷胶和超高压对鱼糜凝胶性质的影响[J].农业工程学报,2011,27(11):372-377.
[17]LIANG Y,GUO B,ZHOU A,et al.Effect of high pressure treatment on gel characteristics and gel formation mechanism of bighead carp(Aristichthys nobilis)surimi gels:Effect of high pressure treatment on gel characteristics and gel formation mechanism[J].Journal of Food Processing&Preservation,2017,41(5):1-8.
[18]刘书成,郭明慧,邓倩琳,等.高密度CO2处理虾肌球蛋白形成凝胶的临界浓度与凝胶强度[J].农业工程学报,2017,33(7):295-301.
[19]周爱梅,林丽英,梁燕,等.超高压诱导鱼糜凝胶性能的研究[J].现代食品科技,2013,29(9):2 058-2 062.
[20]刘光启,马连湘,刘杰主编.化学化工物性收据手册(无机卷)[M].北京:化学工业出版社,2002:85
[2]HU W,ZHOU L,XU Z,et al.Enzyme inactivation in food processing using high pressure carbon dioxide technology[J].Critical Reviews in Food Science and Nutrition,2013,53(2):145-161.
[3]ZHOU L,BI X,XU Z,et al.Effects of high-pressure CO2 processing on flavor,texture,and color of foods[J].Critical Reviews in Food Science and Nutrition,2015,55(6):750-768.
[4]FERRENTINO G,SPILIMBERGO S.High pressure carbon dioxide pasteurization of solid foods:Current knowledge and future outlooks[J].Trends in Food Science and Technology,2011,22(8):427-441.
[5]BALABAN M O,DUONG T.Dense phase carbon dioxide research:current focus and directions[J].Agriculture and Agricultural Science Procedia,2014,2:2-9.
[6]陈亚励,屈小娟,郭明慧,等.高密度CO2在肉制品和水产品加工中的应用[J].现代食品科技,2014,30(9):304-311.
[7]MARELLA C,SALUNKE P,BISWAS A C,et al.Manufacture of modified milk protein concentrate utilizing injection of carbon dioxide[J].Journal of Dairy Science,2015,98(6):3 577-3 589.
[8]YAN W,XU B,JIA F,et al.The effect of high-pressure carbon dioxide on the skeletal muscle myoglobin[J].Food and Bioprocess Technology,2016,9(10):1 716-1 723.
[9]XU D,YUAN F,JIANG J,et al.Structural and conformational modification of whey proteins induced by supercritical carbon dioxide[J].Innovative Food Science&Emerging Technologies,2011,12(1):32-37.
[10]RAO W,LI X,WANG Z,et al.Dense phase carbon dioxide combined with mild heating induced myosin denaturation,texture improvement and gel properties of sausage[J].Journal of Food Process Engineering,2017,40(2):e12404.
[11]FERNANDES-SILVA S,MOREIRA-SILVA J,SILVA TH,et al.Porous hydrogels from shark skin collagen crosslinked under dense carbon dioxide atmosphere[J].Macromolecular Bioscience,2013,13(11):1 621-1 631.
[12]FLOREN M L,SPILIMBERGO S,MOTTA A,et al.Carbon dioxide induced silk protein gelation for biomedical applications[J].Biomacromolecules,2012,13(7):2 060-2 072.
[13]屈小娟,刘书成,吉宏武,等.高密度CO2诱导制备虾糜凝胶的特性[J].农业工程学报,2012,28(20):282-287.
[14]曲亚琳,张德权,饶伟丽,等.高密度CO2对羊肉糜凝胶特性的影响[J].核农学报,2010,24(6):1 226-1 231.
[15]仪淑敏,马兴胜,励建荣,等.超高压诱导鱼糜凝胶形成中水分特性及凝胶强度的相关性研究[J].中国食品学报,2015,15(7):26-31.
[16]陆剑锋,邵明栓,林琳,等.结冷胶和超高压对鱼糜凝胶性质的影响[J].农业工程学报,2011,27(11):372-377.
[17]LIANG Y,GUO B,ZHOU A,et al.Effect of high pressure treatment on gel characteristics and gel formation mechanism of bighead carp(Aristichthys nobilis)surimi gels:Effect of high pressure treatment on gel characteristics and gel formation mechanism[J].Journal of Food Processing&Preservation,2017,41(5):1-8.
[18]刘书成,郭明慧,邓倩琳,等.高密度CO2处理虾肌球蛋白形成凝胶的临界浓度与凝胶强度[J].农业工程学报,2017,33(7):295-301.
[19]周爱梅,林丽英,梁燕,等.超高压诱导鱼糜凝胶性能的研究[J].现代食品科技,2013,29(9):2 058-2 062.
[20]刘光启,马连湘,刘杰主编.化学化工物性收据手册(无机卷)[M].北京:化学工业出版社,2002:85