木糖醇、甘露糖醇和异麦芽糖醇对冷冻熟南美白对虾虾仁的抗冻保水作用的研究
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摘要
目的研发冷冻熟南美白对虾虾仁的抗冻保水剂及其应用效果。方法以虾仁蒸煮损失率、解冻损失率、熟虾仁干耗率、色差、水分含量、水分活度、弹性及咀嚼性为评价指标,以焦磷酸钠为阳性对照,研究木糖醇、甘露糖醇和异麦芽糖醇对冷冻熟虾仁的抗冻保水及微观组织结构的影响情况。结果经3 g/100 mL的木糖醇、异麦芽糖醇及甘露糖醇浸泡处理,都可以显著降低熟虾仁的干耗、蒸煮损失率和解冻损失率(P<0.05),有效保持冷冻熟虾仁的色泽、水分、质构特性,同时降低了蒸煮虾仁的水分活度。观察其微观组织结构发现,在冷冻储藏84d后,经木糖醇、异麦芽糖醇和甘露糖醇溶液处理过的虾仁仍具有较完整的组织结构,相对于蒸馏水处理组而言没有较大的空隙产生,其与新鲜熟虾仁的组织结构较为相近。结论木糖醇、异麦芽糖醇及甘露糖醇可作为抗冻保水剂加以使用,可为低糖、安全的无磷保水剂生产应用提供基础。
Objective Using chayote juice and raw milk as the main raw materials, to develop a kind of curd yoghurt with unique flavor and nutrition. Methods The main factors influencing the quality of chayote yogurt were optimized. Based on the single factor optimization results, the optimum technological conditions for the solidification yoghurt of chayote were confirm by the orthogonal experiment. Results According to the experimental results, the optimum fermentation conditions were determined as follows: fermentation time was 8 h, fermentation temperature was 43 ℃, the added amount of granulated sugar was 6%, the added amount of granulated chayote was 10%, and the inoculation amount was 0.2%. Under this condition, yogurt had a pH value of 4.482, a viscosity of 3914 mpa/s, and the final product was pale green, smooth and fine surface, good organization, moderate sour and sweet, with a strong lactic acid flavor and a unique fragrance of chayote. Conclusion This study provides a theoretical basis for the development of chayote yoghurt, enriches the variety of yoghurt, and has broad market prospects.
Objective Using chayote juice and raw milk as the main raw materials, to develop a kind of curd yoghurt with unique flavor and nutrition. Methods The main factors influencing the quality of chayote yogurt were optimized. Based on the single factor optimization results, the optimum technological conditions for the solidification yoghurt of chayote were confirm by the orthogonal experiment. Results According to the experimental results, the optimum fermentation conditions were determined as follows: fermentation time was 8 h, fermentation temperature was 43 ℃, the added amount of granulated sugar was 6%, the added amount of granulated chayote was 10%, and the inoculation amount was 0.2%. Under this condition, yogurt had a pH value of 4.482, a viscosity of 3914 mpa/s, and the final product was pale green, smooth and fine surface, good organization, moderate sour and sweet, with a strong lactic acid flavor and a unique fragrance of chayote. Conclusion This study provides a theoretical basis for the development of chayote yoghurt, enriches the variety of yoghurt, and has broad market prospects.
引文
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[16]Trespalacios P,Pla R.Simultaneous application of transglutaminase and high pressure to improve functional properties of chicken meat gels[J].Food Chem,2007,99(1):264-272.
[17]邹明辉,李来好,郝淑贤,等.凡纳滨对虾虾仁在冻藏过程中品质变化研究[J].南方水产,2010,6(4):37-42.Zou MH,Li LL,Hao SX,et al.Study on the quality change of prawns and Shrimp during freezing storage[J].South Aquat Prod,2010,6(4):37-42.
[18]吴海潇,张宾,史周荣,等.卡拉胶寡糖对冷冻南美白对虾的抗冻保水作用[J].食品科学,2017,38(7):260-265.Wu HX,Zhang B,Shi ZR,et al.Effects of carrageenan oligosaccharide on freezing and water retention of Penaeus vannamei[J].Food Sci,2017,38(7):260-265.
[19]邵颖,姚洁玉,江杨阳,等.抗冻剂对鱼肉蛋白质冷冻变性的保护作用[J].食品科学,2018,39(7):291-297.Shao Y,Yao JY,Jiang YY,et al.Protective effect of antifreeze agent on freezing denaturation of fish protein[J].Food Sci,2018,39(7):291-297.
[20]朱丹实,吴晓菲,刘贺,等.水分对生鲜肉品品质的影响[J].食品工业科技,2013,34(16):363-366.Zhu DS,Wu XF,Liu H,et al.Effect of moisture on quality of fresh meat[J].Sci Technol Food Ind,2013,34(16):363-366.
[21]王宁,李亮,李敏,等.海藻糖、山梨糖醇、柠檬酸钠对大黄花鱼肌原蛋白抗冷冻变性的影响[J].食品工业科技,2017,38(18):232-236,246.Wang N,Li L,Li M,et al.Effects of trehalose,sorbitol and sodium citrate on the freezing denaturation of myogenic proteins of Pseudosciaena crocea[J].Sci Technol Food Ind,2017,38(18):232-236,246.
[22]Zhang B,Fang CD,Hao GJ,et al.Effect of kappa-carrageenan oligosaccharides on myofibrillar protein oxidation in peeled shrimp(Litopenaeus vannamei)during long-term frozen storage[J].Food Chem,2018,(245):254-261.
[23]马路凯,张宾,王晓玲,等.海藻糖、海藻胶及寡糖对蒸煮南美白对虾的抗冻保水作用[J].食品科学2015,36(16):266-271.Lu K,Zhang B,Wang XL,et al.Effects of trehalose,seaweed gum and oligosaccharide on freezing and water retention of cooked Penaeus vannamei[J].Food Sci,2005,36(16):266-271.
[24]Zhang B,Hao GJ,Cao HJ,et al.The cryoprotectant effect of xylooligosaccharides on denaturation of peeled shrimp(Litopenaeus vannamei)protein during frozen storage[J].Food Hydrocol,2018,(77):228-237.
[2]Zhang B,Yang HC,Tang H,et al.Insights into cryoprotective roles of carrageenan oligosaccharides in peeled whiteleg shrimp(Litopenaeus vannamei)during frozen storage[J].J Agric Food Chem,2017,65(8):1792-1801.
[3]Ma LK,Zhang B,Deng SG,et al.Comparison of the cryoprotective effects of trehalose,alginate,and its oligosaccharides on peeled shrimp(Litopenaeus vannamei)during frozen storage[J].J Food Sci,2015,80(3):540-546.
[4]吴晓琴.功能性糖醇在营养棒中的应用[J].现代食品,2018,(13):55-57.Wu XQ.Application of functional glycols in nutritional rods[J].Mod Food,2018,(13):55-57.
[5]秦海青,邱学良,王成福,等.酵母发酵生产木糖醇的研究[J].中国食品添加剂2013,(3):152-157.Qin HQ,Qiu XL,Wang CF,et al.Studies on the production of xylitol by yeast fermentation[J].Chin Food Addit 2013,(3):152-157.
[6]章样扬,张宾,郝桂娟,等.不同糖醇类物质对冷冻南美白对虾的保水效果比较研究[J/OL].食品科学,2017,http://www.spkx.net.cn/CN/article/searchArticle.do.Zhang YY,Zhang B,Hao GJ,et al.Comparative study on the effects of different carbohydrates on water retention of frozen Penaeus vannamei[J/OL].Food Sci,2017,http://www.spkx.net.cn/CN/article/searchArticle.do.
[7]Wang HB,Pan SK,Wu SJ.Chitooligosaccharides suppress the freeze-denaturation of actomyosin in Aristichthys nobilis surimi protein[J].Int J Biol Macromol,2014,(63):104-106.
[8]Pan SK,Wu SJ.Effect of chitooligosaccharides on the denaturation of weever myofibrillar protein during frozen storage[J].Int J Biol Macromol,2014,(65):549-552.
[9]崔宏博,薛勇,宿玮,等.即食南美白对虾贮藏过程中水分状态的变化研究[J].中国食品学报,2012,12(6):198-203.Cui HB,Xue Y,Su W,et al.A study on the changes of water state of Penaeus vannamei during storage[J].J Chin Inst Food Sci Technol,2012,12(6):198-203.
[10]荣建华,张亮子,谢淑丽,等.冷冻对脆肉鲩和草鱼肉微观结构和质构特性的影响[J].食品科学,2015,36(12):243-248.Rong JH,Zhang LZ,Xie SL,et al.Effects of freezing on microstructure and texture of grass carp and grass carp[J].Food Sci,2015,36(12):243-248.
[11]孙丽,夏文水.蒸煮对金枪鱼肉及其蛋白质热变性的影响[J].食品与机械,2010,26(1):22-25.Sun L,Xia WS.Effects of cooking on the thermal denaturation of tuna meat and its protein[J].Food Mach,2010,26(1):22-25.
[12]李凤舞.改善冷冻调理虾仁保水性的研究[D].无锡:江南大学,2010.Li FW.Study on improving the water retention of frozen shrimp[D].Wuxi:Jiangnan University,2010.
[13]李艳青,孔保华,夏秀芳,等.漂洗和冻藏对鲤鱼肌原纤维蛋白理化特性的影响[J].中国食品学报,2016,16(6):161-166.Li YQ,Kong BH,Xia XF,et al.Effects of rinsing and freezing storage on physicochemical properties of carp myofibrillar protein[J].J Chin Inst Food Sci Technol,2016,16(6):161-166.
[14]张静雅.白鲢鱼糜蛋白的冷冻变性机理及抗冻剂的应用研究[D].合肥:合肥工业大学,2012.Zhang JY.Study on freezing denaturation mechanism of silver carp surimi and application of antifreeze agent[D].Hefei:Hefei University of Technology,2012.
[15]朱世明,于世杰,彭子英,等.海藻酸钠的制备、应用及研究现状[J].中国食品添加剂,2003,(6):61-65.Zhu SM,Yu SJ,Peng ZY,et al.Preparation,application and research status of sodium alginate[J].Chin Food Addit,2003,(6):61-65.
[16]Trespalacios P,Pla R.Simultaneous application of transglutaminase and high pressure to improve functional properties of chicken meat gels[J].Food Chem,2007,99(1):264-272.
[17]邹明辉,李来好,郝淑贤,等.凡纳滨对虾虾仁在冻藏过程中品质变化研究[J].南方水产,2010,6(4):37-42.Zou MH,Li LL,Hao SX,et al.Study on the quality change of prawns and Shrimp during freezing storage[J].South Aquat Prod,2010,6(4):37-42.
[18]吴海潇,张宾,史周荣,等.卡拉胶寡糖对冷冻南美白对虾的抗冻保水作用[J].食品科学,2017,38(7):260-265.Wu HX,Zhang B,Shi ZR,et al.Effects of carrageenan oligosaccharide on freezing and water retention of Penaeus vannamei[J].Food Sci,2017,38(7):260-265.
[19]邵颖,姚洁玉,江杨阳,等.抗冻剂对鱼肉蛋白质冷冻变性的保护作用[J].食品科学,2018,39(7):291-297.Shao Y,Yao JY,Jiang YY,et al.Protective effect of antifreeze agent on freezing denaturation of fish protein[J].Food Sci,2018,39(7):291-297.
[20]朱丹实,吴晓菲,刘贺,等.水分对生鲜肉品品质的影响[J].食品工业科技,2013,34(16):363-366.Zhu DS,Wu XF,Liu H,et al.Effect of moisture on quality of fresh meat[J].Sci Technol Food Ind,2013,34(16):363-366.
[21]王宁,李亮,李敏,等.海藻糖、山梨糖醇、柠檬酸钠对大黄花鱼肌原蛋白抗冷冻变性的影响[J].食品工业科技,2017,38(18):232-236,246.Wang N,Li L,Li M,et al.Effects of trehalose,sorbitol and sodium citrate on the freezing denaturation of myogenic proteins of Pseudosciaena crocea[J].Sci Technol Food Ind,2017,38(18):232-236,246.
[22]Zhang B,Fang CD,Hao GJ,et al.Effect of kappa-carrageenan oligosaccharides on myofibrillar protein oxidation in peeled shrimp(Litopenaeus vannamei)during long-term frozen storage[J].Food Chem,2018,(245):254-261.
[23]马路凯,张宾,王晓玲,等.海藻糖、海藻胶及寡糖对蒸煮南美白对虾的抗冻保水作用[J].食品科学2015,36(16):266-271.Lu K,Zhang B,Wang XL,et al.Effects of trehalose,seaweed gum and oligosaccharide on freezing and water retention of cooked Penaeus vannamei[J].Food Sci,2005,36(16):266-271.
[24]Zhang B,Hao GJ,Cao HJ,et al.The cryoprotectant effect of xylooligosaccharides on denaturation of peeled shrimp(Litopenaeus vannamei)protein during frozen storage[J].Food Hydrocol,2018,(77):228-237.