不同水分活度降低剂对大菱鲆即食制品的影响
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摘要
为了降低大菱鲆即食制品水分活度,延长制品保藏期,选择丙三醇、乳酸钠、麦芽糖醇3种水分活度降低剂,在单因素试验基础上,根据Box-Behnken原理设计三因素三水平响应面试验,建立二次多项数学模型,并进行保藏实验。以水分活度为指标,得到大菱鲆即食制品水分活度降低剂的最佳配比为丙三醇添加量4.1 mL/100 g、乳酸钠添加量1.5 mL/100 g、麦芽糖醇添加量4.0 g/100 g,在此配比下含水量40%的大菱鲆即食制品水分活度为0.781。将产品在37℃贮藏7 d后其菌落总数为4.04(lg(CFU/g))、TVB-N值为12.47 mg/100 g、TBA值为1.48 mg/100 g,均在国家标准限量范围内。说明利用水分活度降低剂能有效提高产品的保藏性能,延长产品的保藏期。
This study aimed to lower the water activity of ready-to-eat Scophthalmus maximus and consequently to prolong its storage life. Glycerol, sodium lactate and maltitol were used as water activity-lowering agents. The water activitylowering effect of each of these compounds was determined by one-factor-at-a-time experiments. Combinations of the water activity-lowering agents were optimized by response surface methodology based on a three-variable, three-level BoxBehnken design. Furthermore, storage experiments were carried out on samples with and without water activity-lowering agents. The optimum combination obtained was 4.1 mL/100 g glycerol, 1.5 mL/100 g sodium lactate and 4.0 g/100 g gmaltitol. Under this condition, the water activity of the product with 40% water was 0.781. After seven days of storage at 37 ℃, total bacterial count was 4.04(lg(CFU/g)), total volatile basic nitrogen(TVB-N) content was 12.47 mg/100 g, and thiobarbituric acid(TBA) value was 1.48 mg/100 g, which were all below the national standard limits. Accordingly, it was proved that the water activity-lowering agents could effectively improve the preservability of ready-to-eat Scophthalmus maximus and prolong its storage life.
This study aimed to lower the water activity of ready-to-eat Scophthalmus maximus and consequently to prolong its storage life. Glycerol, sodium lactate and maltitol were used as water activity-lowering agents. The water activitylowering effect of each of these compounds was determined by one-factor-at-a-time experiments. Combinations of the water activity-lowering agents were optimized by response surface methodology based on a three-variable, three-level BoxBehnken design. Furthermore, storage experiments were carried out on samples with and without water activity-lowering agents. The optimum combination obtained was 4.1 mL/100 g glycerol, 1.5 mL/100 g sodium lactate and 4.0 g/100 g gmaltitol. Under this condition, the water activity of the product with 40% water was 0.781. After seven days of storage at 37 ℃, total bacterial count was 4.04(lg(CFU/g)), total volatile basic nitrogen(TVB-N) content was 12.47 mg/100 g, and thiobarbituric acid(TBA) value was 1.48 mg/100 g, which were all below the national standard limits. Accordingly, it was proved that the water activity-lowering agents could effectively improve the preservability of ready-to-eat Scophthalmus maximus and prolong its storage life.
引文
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[29]王大为,张颖,秦宇婷,等.响应面试验优化微波辅助制备玉米蛋白膜工艺及其形态结构分析[J].食品科学,2016,37(10):28-33.DOI:10.7506/spkx1002-6630-201610006.
[30]卫生部.动物性水产制品:GB 10136—2015[S].北京:中国标准出版社,2015:1-4.
[2]米娜莎,王栋.中国大菱鲆产业现状及发展趋势分析[J].海洋科学,2011(6):96-99.
[3]王甜甜,李振兴,林洪,等.腌制工艺对大菱鲆质构及理化性质的影响[J].中国工程科学,2014(9):64-68.DOI:10.3969/j.issn.1009-1742.2014.09.010.
[4]王彩理,王洪军,李斌,等.大菱鲆炸制工艺技术研究[J].保鲜与加工,2016(1):55-58.
[5]阚建全.食品化学[M].北京:中国农业大学出版社,2002:25-40.
[6]曹玉兰.水分活性对控制食品安全和质量的稳定作用[J].食品研究与开发,2006,27(4):164-165.DOI:10.3969/j.issn.1005-6521.2006.04.061.
[7]李琳,万素英.水分活度与食品防腐[J].中国食品添加剂,2000(4):33-36.
[8]罗海波,杨性民.水分活度降低剂在虾干加工中的应用研究[J].食品科学,2005,26(8):181-184.DOI:10.3321/j.issn:1002-6630.2005.08.039.
[9]周星宇,杨文鸽,王延辉,等.半干鳗鲞水分活度降低剂的研究[J].食品工业科技,2009,30(6):199-205.
[10]章银良.海藻糖和水分活度对腌制海鳗保藏性能的影响[J].食品研究与开发,2009,30(2):118-122.DOI:10.3969/j.issn.1005-6521.2009.02.035.
[11]郝淑贤,黄卉,刁石强,等.降低半干即食虾仁水分活度的方法[J].食品与发酵工业,2010(6):76-79.
[12]韩丽娜,王素华,朱海,等.水分活度降低剂在半干鱿鱼制品加工中的应用[J].水产科技情报,2014(2):108-112.
[13]MOHAMED S,MO L,FLINT S,et al.Effect of water activity and temperature on the germination and growth of Aspergillus tamarii isolated from “Maldive fish”[J].International Journal of Food Microbiology,2012,160(2):119-123.
[14]KAVITHA S,MODI V K.Effect of water activity and temperature on degradation of 5’-inosine monophosphate in ameat model system[J].Food Science and Technology,2006(1):1-7.
[15]LI M,ZHU K X,GUO X,et al.Effect of water activity(aw)and irradiation on the shelf-life of fresh noodles[J].Innovative Food Science and Emerging Technologies,2011,12:526-530.
[16]杨文鸽,徐大伦,周星宇,等.缢蛏即食制品水分活度降低剂的选择[J].中国食品学报,2015,15(6):148-153.DOI:10.16429/j.1009-7848.2015.06.020.
[17]易翠平,钟春梅.水分活度降低剂在腌腊鳡鱼中的应用[J].食品科学,2013,34(16):358-361.DOI:10.7506/spkx1002-6630-201316073.
[18]王秀芝,关志强,李敏.水分活度降低剂在罗非鱼片干燥加工中的应用[J].食品研究与开发,2011,32(9):197-201.DOI:10.3969/j.issn.1005-6521.2011.09.059.
[19]黄诚,尹红,沈吴诚,等.亲水性物质对低糖胡萝卜脯水分活度的影响[J].食品与发酵工业,2006,32(3):44-46.DOI:10.3321/j.issn:0253-990X.2006.03.013.
[20]梁璋成,黄飞,林晓姿,等.响应面法优化低糖李蜜饯水分活度降低剂参数研究[J].福建农业学报,2015,30(11):1102-1105.DOI:10.3969/j.issn.1008-0384.2015.11.014.
[21]罗辑.水分蒸发控制方法的研究[D].广州:广东工业大学,2012:27-39.DOI:10.7666/d.y2097901.
[22]卫生部.食品中水分的测定:GB 5009.3—2016[S].北京:中国标准出版社,2016:1-3.
[23]卫生部.食品卫生微生物学检验菌落总数测定:GB/T 4789.2—2010[S].北京:中国标准出版社,2010:1-12.
[24]卫生部.食品卫生微生物学检验大肠菌群计数:GB/T 4789.3—2010[S].北京:中国标准出版社,2010:1-8.
[25]农业部.水产品中挥发性盐基氮的测定:SC/T 3032—2007[S].北京:中国农业出版社,2007:1-2.
[26]LI J K,HUI T,WANG F L,et al.Chinese red pepper(Zanthoxylum bungeanum Maxim.)leaf extract asnatural antioxidants in salted silver carp(Hypophthalmichthy smolitrix)in dorsal and ventral muscles during processing[J].Food Control,2015,56:9-17.
[27]GUO X,ZOU X,SUN M.Optimization of extraction process by response surface methodology and preliminary characterization of polysaccharides from Phellinus igniarius[J].Carbohydrate Polymers,2010,80:344-349.DOI:10.1016/j.carbpol.2009.11.028.
[28]ATKINSON A C,DONEVA N,TOBIAS R D.Optimum experimental designs,with SAS[J].Oxford:Oxford University Press,Clarendon Press,1992:132-189.
[29]王大为,张颖,秦宇婷,等.响应面试验优化微波辅助制备玉米蛋白膜工艺及其形态结构分析[J].食品科学,2016,37(10):28-33.DOI:10.7506/spkx1002-6630-201610006.
[30]卫生部.动物性水产制品:GB 10136—2015[S].北京:中国标准出版社,2015:1-4.