不同干燥方式下沙丁鱼干燥特性的比较
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摘要
为了研究不同干燥方式对沙丁鱼干燥特性的影响,采取冷风、热风、微波真空、冷风-微波真空和热风-微波真空5种干燥方式对沙丁鱼进行处理,研究不同干燥方式对沙丁鱼色泽、质构、水分变化、微观结构和干燥后对蛋白质二级结构的影响。结果表明,不同干燥方式对干制鱼肉色泽影响差异显著(p <0.05),微波真空干燥有助于提高鱼肉的亮度,并与鲜肉最为接近,冷风-微波真空在色度方面表现良好;不同干燥方式对质构影响显著(p <0.05),干燥方式中,微波真空干燥方式有降低硬度、咀嚼度;微观结构中热风和冷风处理后的肌肉纤维紧密,冷风-微波真空处理后的肌肉呈现疏松且密集的网状;干燥使得不易流动水大量流失,水分发生迁移,微波真空与热风-微波真空、冷风-微波真空干燥使肌肉纤维疏松;同时,干燥破坏了蛋白质二级结构,使得α-螺旋向β-折叠、无规则卷曲转化,冷风干燥对其二级结构的影响程度最小,结果为沙丁鱼的生产加工提供理论依据。
In order to study the effects of different drying methods on the drying characteristics of sardine meat,the sardines were treated by five drying methods: Cold air,hot air,microwave vacuum,cold air microwave vacuum and hot air microwave vacuum.The effects of different drying methods were studied on the color,texture,moisture content,microstructure and protein secondary structure of sardines.The results showed that the effect of different drying methods on color of dried fish was significantly different (p < 0.05).Microwave vacuum drying helped to increase the brightness of fish and was closest to fresh meat.And cold wind microwave vacuum showed good chromaticity. The effect of different drying methods on texture was significant (p < 0.05). In drying modes,microwave vacuum drying had the effect of reducing hardness,chewing degree and enhancing elasticity.The muscle fibers treated by hot air and cold air were close in microstructure.The muscle of cold air treated by microwave vacuum showed loose and dense reticular shape. Drying made a large amount of non-flowable water loss,moisture migration,microwave vacuum and hot air-microwave vacuum,cold air-microwave vacuum drying to loosen muscle fibers.At the same time,drying destroyed the protein secondary structure,making α-helix converted to β-sheet and random coil,and the effect of cold air drying on its secondary structure was minimal.The results would provide theoretical basis for the production and processing of sardines.
In order to study the effects of different drying methods on the drying characteristics of sardine meat,the sardines were treated by five drying methods: Cold air,hot air,microwave vacuum,cold air microwave vacuum and hot air microwave vacuum.The effects of different drying methods were studied on the color,texture,moisture content,microstructure and protein secondary structure of sardines.The results showed that the effect of different drying methods on color of dried fish was significantly different (p < 0.05).Microwave vacuum drying helped to increase the brightness of fish and was closest to fresh meat.And cold wind microwave vacuum showed good chromaticity. The effect of different drying methods on texture was significant (p < 0.05). In drying modes,microwave vacuum drying had the effect of reducing hardness,chewing degree and enhancing elasticity.The muscle fibers treated by hot air and cold air were close in microstructure.The muscle of cold air treated by microwave vacuum showed loose and dense reticular shape. Drying made a large amount of non-flowable water loss,moisture migration,microwave vacuum and hot air-microwave vacuum,cold air-microwave vacuum drying to loosen muscle fibers.At the same time,drying destroyed the protein secondary structure,making α-helix converted to β-sheet and random coil,and the effect of cold air drying on its secondary structure was minimal.The results would provide theoretical basis for the production and processing of sardines.
引文
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[8]阮征,李汴生,朱志伟,等.不同冻结速率对脆肉鲩鱼片冻结特性的影响研究[J].农业工程学报,2008,24(2):250-254.
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[16]蔡路昀,马帅,程煊茹,等.不同烤制时间对沙丁鱼片风味及品质的影响[J].水产学报,2016,40(5):785-798.
[17]苗颖,赵征.低场核磁共振研究热烫对纤丝干酪水分状态的影响[J].食品与机械,2012,28(6):4-7.
[18]Gao X,Xue D,Zhang Z,et al.Rheological and structural properties of sea cucumber Stichopusjaponicus during heat treatment[J].Journal of Ocean University of China,2005,4(3):244-247.
[19]Pareek N,Vivekanand V,Dwivedi P,et al.Penicilliumoxalicum SAE M-51:A mutagenised strain for enhanced production of chitin deacetylase for bioconversion to chitosan[J].New Biotechnology,2011,28(2):118-124.
[20]唐秋实,刘学铭,池建伟,等.不同干燥工艺对杏鲍菇品质和挥发性风味成分的影响[J].食品科学,2016,37(4):25-30.
[21]陆妙灵,吕飞,丁玉庭.黄鳍金枪鱼鱼皮热泵干燥特性研究[J].食品工业科技,2013,24(34):110-113.
[22]孟艳丽,曾名湧,张军宁,等.温度对鲢鱼肽美拉德反应产物的化学特性和抗氧化活性的影响[J].海洋湖沼通报,2013(1):69-74.
[23]贾真,罗章秀,方婷,等.不同干燥方式对鲍鱼品质特性的影响[J].食品工业,2017,38(6):51-55.
[24]Prachayawarakorn S,Prachayawasin P,Soponronnarit S.Effective diffusivity and kinetics of urease inactivation and color change during processing of soybeans with superheated-steam fluidized bed[J].Drying technology,2004,22(9):2095-2118.
[25]Marquez-Rios E,Oca1o-Higuera V M,Maeda-Martínez AN,et al.Citric acid as pretreatment in drying of Pacific Lion’s Paw Scallop(Nodipecten subnodosus)meats[J].Food Chemistry,2009,112(3):599-603.
[26]谢小雷,李侠,张春晖,等.不同干燥方式对牛肉干物性特性的影响[J].农业工程学报,2015,31(S1):346-354.
[27]Huff-Lonergan E,Lonergan S M.Mechanisms of waterholding capacity of meat:The role of postmortem biochemical and structural changes[J].Meat Science,2005,71(1):194-204.
[28]Pearce K L,Rosenvold K,Andersen H J,et al.Water distribution and mobility in meat during the conversion of muscle to meat and ageing and the impacts on fresh meat quality attributes-A review[J].Meat Science,2011,89(2):111-124.
[29]夏天兰,刘登勇,徐幸莲,等.低场核磁共振技术在肉与肉制品水分测定及其相关品质特性中的应用[J].食品科学,2011,32(21):253-256.
[30]祝树森.基于低场NMR的胡萝卜干燥过程水分状态及其分布的研究[D].南昌:南昌航空大学,2012:40-54.
[31]Therdthai N,Zhou W.Characterization of microwave vacuum drying and hot air drying of mint leaves(Mentha cordifolia Opiz ex Fresen)[J].Journal of Food Engineering,2009,91(3):482-489.
[32]金洋,张洪超,薛张芝,等.不同干燥方法对乌贼品质及微观结构的影响[J].食品科学,2017,38(15):189-195.
[33]张亚琦,高昕,许加超,等.鲍鱼热风、晾晒干燥的比较试验[J].农业工程学报,2008,24(1):296-299.
[34]Nathakaranakule A,Kraiwanichkul W,Soponronnarit S.Comparative study of different combined superheated-steam drying techniques for chicken meat[J].Journal of Food Engineering,2007,80(4):1023-1030.
[35]Xu X L,Han M Y,Fei Y,et al.Raman spectroscopic study of heat-induced gelation of pork myofibrillar proteins and its relationship with textural characteristic[J].Meat Science,2011,87(3):159-164.
[36]周绪霞,姜珊,顾赛麒,等.油茶籽油对鱼糜凝胶特性及凝胶结构的影响[J].食品科学,2017,38(9):27-33.
[37]陈霞霞,杨文鸽,吕梁玉,等.羟自由基氧化体系对银鲳肌原纤维蛋白生化特性及其构象单元的影响[J].食品科学,2016,7(23):123-128.
[38]Herrero A M,Carmona P,Cofrades S,et al.Raman spectroscopic determination of structural changes in meat batters upon soy protein addition and heat treatment[J].Food Research International,2008,41(7):765-772.
[39]Liu R,Zhao S,Xiong S,et al.Role of secondary structures in the gelation of porcine myosin at different p H values[J].Meat Science,2008,80(3):632-639.
[2]崔雪森,伍玉梅,周爱忠,等.基于Logistic回归模型的西非沿海欧洲沙丁鱼渔场与环境因素关系模型的构建[J].大连海洋大学学报,2016,31(2):211-218.
[3]王忠秋,汪金涛,陈新军.南美沙丁鱼资源量影响因子的选择及预报模型比较[J].广东海洋大学学报,2015,35(4):75-80.
[4]杨慧敏.摩洛哥海域沙丁鱼生产的现状与思考[J].现代渔业信息,2011,26(7):7-9.
[5]Le C M,Donnay M C,Bruzac S,et al.Proteolysis of sardine(Sardina pilchardus)and anchovy(Stolephorus commersonii)by commercial enzymes in saline solutions[J].Food Technology and Biotechnology,2015,53(1):87-90.
[6]SolaesaáG,Sanz M T,Beltrán S,et al.Kinetic study and kinetic parameters of lipase-catalyzed glycerolysis of sardine oil in a homogeneous medium[J].Chinese Journal of Catalysis,2016,37(4):596-606.
[7]付才力,李全宏,黄尚荣,等.世界主要鱼罐头市场概述[J].食品研究与开发,2014,35(4):109-112.
[8]阮征,李汴生,朱志伟,等.不同冻结速率对脆肉鲩鱼片冻结特性的影响研究[J].农业工程学报,2008,24(2):250-254.
[9]钟丽琪,杨靖杰,林芳,等.冷风干燥过程中温度对鲈鱼片品质的影响[J].科学养鱼,2017(7):72-74.
[10]Wang J,Xi Y S.Drying characteristics and drying quality of carrot using a two-stage microwave process[J].Journal of Food Engineering,2005,68(4):505-511.
[11]刘书成,张常松,吉宏武,等.不同干燥方法对罗非鱼片品质和微观结构的影响[J].农业工程学报,2012,28(15):221-227.
[12]Khalloufi S,Almeida-Rivera C,Bongers P.SupercriticalCO2drying of foodstuffs in packed beds:Experimental validation of a mathematical model and sensitive analysis[J].Journal of Food Engineering,2010,96(1):141-150.
[13]黄艳,黄建立,郑宝东.银耳微波真空干燥特性及动力学模型[J].农业工程学报,2010,26(4):362-367.
[14]高昕,张亚琦,许家超,等.不同干燥条件对鲍鱼组织构造及流变特性的影响[J].中国食品学报,2008,8(3):108-115.
[15]张常松,张良,刘书成,等.微波真空干燥波纹巴非蛤肉工艺的研究[J].广东海洋大学学报,2010,30(3):95-98.
[16]蔡路昀,马帅,程煊茹,等.不同烤制时间对沙丁鱼片风味及品质的影响[J].水产学报,2016,40(5):785-798.
[17]苗颖,赵征.低场核磁共振研究热烫对纤丝干酪水分状态的影响[J].食品与机械,2012,28(6):4-7.
[18]Gao X,Xue D,Zhang Z,et al.Rheological and structural properties of sea cucumber Stichopusjaponicus during heat treatment[J].Journal of Ocean University of China,2005,4(3):244-247.
[19]Pareek N,Vivekanand V,Dwivedi P,et al.Penicilliumoxalicum SAE M-51:A mutagenised strain for enhanced production of chitin deacetylase for bioconversion to chitosan[J].New Biotechnology,2011,28(2):118-124.
[20]唐秋实,刘学铭,池建伟,等.不同干燥工艺对杏鲍菇品质和挥发性风味成分的影响[J].食品科学,2016,37(4):25-30.
[21]陆妙灵,吕飞,丁玉庭.黄鳍金枪鱼鱼皮热泵干燥特性研究[J].食品工业科技,2013,24(34):110-113.
[22]孟艳丽,曾名湧,张军宁,等.温度对鲢鱼肽美拉德反应产物的化学特性和抗氧化活性的影响[J].海洋湖沼通报,2013(1):69-74.
[23]贾真,罗章秀,方婷,等.不同干燥方式对鲍鱼品质特性的影响[J].食品工业,2017,38(6):51-55.
[24]Prachayawarakorn S,Prachayawasin P,Soponronnarit S.Effective diffusivity and kinetics of urease inactivation and color change during processing of soybeans with superheated-steam fluidized bed[J].Drying technology,2004,22(9):2095-2118.
[25]Marquez-Rios E,Oca1o-Higuera V M,Maeda-Martínez AN,et al.Citric acid as pretreatment in drying of Pacific Lion’s Paw Scallop(Nodipecten subnodosus)meats[J].Food Chemistry,2009,112(3):599-603.
[26]谢小雷,李侠,张春晖,等.不同干燥方式对牛肉干物性特性的影响[J].农业工程学报,2015,31(S1):346-354.
[27]Huff-Lonergan E,Lonergan S M.Mechanisms of waterholding capacity of meat:The role of postmortem biochemical and structural changes[J].Meat Science,2005,71(1):194-204.
[28]Pearce K L,Rosenvold K,Andersen H J,et al.Water distribution and mobility in meat during the conversion of muscle to meat and ageing and the impacts on fresh meat quality attributes-A review[J].Meat Science,2011,89(2):111-124.
[29]夏天兰,刘登勇,徐幸莲,等.低场核磁共振技术在肉与肉制品水分测定及其相关品质特性中的应用[J].食品科学,2011,32(21):253-256.
[30]祝树森.基于低场NMR的胡萝卜干燥过程水分状态及其分布的研究[D].南昌:南昌航空大学,2012:40-54.
[31]Therdthai N,Zhou W.Characterization of microwave vacuum drying and hot air drying of mint leaves(Mentha cordifolia Opiz ex Fresen)[J].Journal of Food Engineering,2009,91(3):482-489.
[32]金洋,张洪超,薛张芝,等.不同干燥方法对乌贼品质及微观结构的影响[J].食品科学,2017,38(15):189-195.
[33]张亚琦,高昕,许加超,等.鲍鱼热风、晾晒干燥的比较试验[J].农业工程学报,2008,24(1):296-299.
[34]Nathakaranakule A,Kraiwanichkul W,Soponronnarit S.Comparative study of different combined superheated-steam drying techniques for chicken meat[J].Journal of Food Engineering,2007,80(4):1023-1030.
[35]Xu X L,Han M Y,Fei Y,et al.Raman spectroscopic study of heat-induced gelation of pork myofibrillar proteins and its relationship with textural characteristic[J].Meat Science,2011,87(3):159-164.
[36]周绪霞,姜珊,顾赛麒,等.油茶籽油对鱼糜凝胶特性及凝胶结构的影响[J].食品科学,2017,38(9):27-33.
[37]陈霞霞,杨文鸽,吕梁玉,等.羟自由基氧化体系对银鲳肌原纤维蛋白生化特性及其构象单元的影响[J].食品科学,2016,7(23):123-128.
[38]Herrero A M,Carmona P,Cofrades S,et al.Raman spectroscopic determination of structural changes in meat batters upon soy protein addition and heat treatment[J].Food Research International,2008,41(7):765-772.
[39]Liu R,Zhao S,Xiong S,et al.Role of secondary structures in the gelation of porcine myosin at different p H values[J].Meat Science,2008,80(3):632-639.