不同糖醇对鱿鱼丝贮藏品质的影响
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摘要
【目的】研究3种糖醇对鱿鱼丝贮藏品质的影响,并确定其最佳添加量,为糖醇在水产干制品中的应用提供参考依据。【方法】将添加相同比例(10%)糖醇(山梨糖醇、木糖醇、麦芽糖醇)的鱿鱼丝在25℃条件下贮藏35 d,通过测定贮藏指标(水分含量、水分活度、p H、菌落总数及感官品质)变化分析糖醇对鱿鱼丝品质的影响,确定最佳糖醇后,研究该糖醇不同添加量(0、5%、10%、15%和20%)对鱿鱼丝贮藏指标的影响。【结果】添加山梨糖醇、麦芽糖醇和木糖醇均能有效延缓鱿鱼丝中水分的流失,改善产品质地,三者的保水能力排序为麦芽糖醇>山梨糖醇>木糖醇,水分活度和菌落总数的降低能力排序均为山梨糖醇>木糖醇>麦芽糖醇。综合各指标,以山梨糖醇降低贮藏过程中水分活度和抑制菌落总数的能力最强,感官品质最佳,且在贮藏期间,随着山梨糖醇添加量的增加,鱿鱼丝的保水作用增强,水分活度不断降低;p H低幅波动,呈相对稳定趋势;其中添加量为10%时鱿鱼丝品质最佳,贮藏35 d后,水分损耗率仅为10.84%,水分活度为0.648,菌落总数较未添加山梨糖醇的鱿鱼丝降低了4.84 lg(CFU/g),降低幅度最大。【结论】鱿鱼丝制作工艺中鱿鱼蒸煮片与山梨糖醇的质量比为10∶1时,能有效延缓鱿鱼丝在贮藏期间的水分损耗,降低产品水分活度,抑制微生物生长,有助于保持鱿鱼丝的良好感官和食用品质,可在实际生产中推广应用。
【Objective】In order to provide reference for application of sugar alcohols in dried aquatic products,effects of three kinds of sugar alcohols on the storage quality of dried shredded squid were studied,and the optimal additive amount was selected.【Method】Dried shredded squid were prepared with the same proportion(10%)of sugar alcohols(sorbitol,xylitol and maltol),stored at 25 ℃ for 35 d. Storage indexes(moisture content,water activity,p H,total bacterial count and sensory evaluation)were investigated to analyze the effects of sugar alcohols on storage quality of dried shredded squid,and determine the optimal sugar alcohol,whose dose-effects(0,5%,10%,15% and 20%)on the storage index were also studied.【Result】Sorbitol,maltitol and xylitol all effectively delayed the loss of water in dried squid thread and improved the texture of the products. The water-holding capacity was as follows:maltitol>sorbitol>xylitol,water activity-reducing ability and total bacterial count-decreasing ability:sorbitol>xylitol>maltitol. In summary,sorbitol showed the optimal effects in reducing the loss of water during storage,and decreased the maximum total bacterial count,and the dried shredded squid prepared with sorbitol had the best sensory quality during storage. With the amount of sorbitol increasing,the water retention effects on dried shredded squid enhanced and water activity decreased. The p H value fluctuated slightly,showing a relatively stable trend. Taking indices into account,dried shredded squid added with 10%sorbitol had the best quality when stored at 25 ℃ for 35 d. The water loss rate was 10.84%,water activity 0.648 and total bacterial count decreased 4.84 lg(CFU/g)compared with squid without sugar alcohols,which was the largest reduction.【Conclusion】When the mass ratio of squid steamed slices to sorbitol is 10∶1 in the process of producing dried shredded squid,it can effectively postpone the water loss,reduce the water activity and inhibit the growth of microorganism during storage,and textual properties and quality of dried shredded squid can be improved significantly. The formula in this study can be applied in the actual production.
【Objective】In order to provide reference for application of sugar alcohols in dried aquatic products,effects of three kinds of sugar alcohols on the storage quality of dried shredded squid were studied,and the optimal additive amount was selected.【Method】Dried shredded squid were prepared with the same proportion(10%)of sugar alcohols(sorbitol,xylitol and maltol),stored at 25 ℃ for 35 d. Storage indexes(moisture content,water activity,p H,total bacterial count and sensory evaluation)were investigated to analyze the effects of sugar alcohols on storage quality of dried shredded squid,and determine the optimal sugar alcohol,whose dose-effects(0,5%,10%,15% and 20%)on the storage index were also studied.【Result】Sorbitol,maltitol and xylitol all effectively delayed the loss of water in dried squid thread and improved the texture of the products. The water-holding capacity was as follows:maltitol>sorbitol>xylitol,water activity-reducing ability and total bacterial count-decreasing ability:sorbitol>xylitol>maltitol. In summary,sorbitol showed the optimal effects in reducing the loss of water during storage,and decreased the maximum total bacterial count,and the dried shredded squid prepared with sorbitol had the best sensory quality during storage. With the amount of sorbitol increasing,the water retention effects on dried shredded squid enhanced and water activity decreased. The p H value fluctuated slightly,showing a relatively stable trend. Taking indices into account,dried shredded squid added with 10%sorbitol had the best quality when stored at 25 ℃ for 35 d. The water loss rate was 10.84%,water activity 0.648 and total bacterial count decreased 4.84 lg(CFU/g)compared with squid without sugar alcohols,which was the largest reduction.【Conclusion】When the mass ratio of squid steamed slices to sorbitol is 10∶1 in the process of producing dried shredded squid,it can effectively postpone the water loss,reduce the water activity and inhibit the growth of microorganism during storage,and textual properties and quality of dried shredded squid can be improved significantly. The formula in this study can be applied in the actual production.
引文
陈意.2006.鱿鱼的营养及食用价值[J].食品与药品,8(6):75-76.[Chen Y.2006.The nutritional and edible value of squid[J].Food and Drug,8(6):75-76.]
陈宇飞,杨柳.2014.山梨糖醇添加量对猪肉糜脯品质的影响[J].中国调味品,(7):47-50.[Chen Y F,Yang L.2014.Effect of additive amount of sorbitol on quality of pork jerky[J].China Condiment,(7):47-50.]
丁捷,胡欣洁,卢雪松,何江红,卢一,秦文,付婷婷,朱金艳,易宇文.2017.糊辣牛肉在不同温度条件下的贮藏特性及其货架期预测[J].现代食品科技,33(3):122-132.[Ding J,Hu X J,Lu X S,He J H,Lu Y,Qin W,Fu T T,Zhu J Y,Yi Y W.2017.Storage characteristics and shelflife prediction of spicy beef under different storage temperatures[J].Modern Food Science and Technology,33(3):122-132.]
甘凝岚.2015.高效液相色谱-蒸发光散射法测定肉制品中山梨糖醇[J].肉类研究,(8):17-21.[Gan N L.2015.Determination of sorbitol in meat products by high performance liquid chromatography-evaporation light scattering detector[J].Meat Research,(8):17-21.]
高可蒙,梅林,薛秀恒,王志耕.2015.无磷保水剂对冷冻调理猪肉的影响[J].食品科学,36(6):257-261.[Gao K M,Mei L,Xue X H,Wang Z G.2015.Influence of nonphosphate additive on water-holding capacity of frozen prepared pork[J].Food Science,36(6):257-261.]
李敬,苏红,张晓梅,刘红英,齐凤生.2017.不同水分活度降低剂对大菱鲆即食制品的影响[J].食品科学,38(22):269-274.[Li J,Su H,Zhang X M,Liu H Y,Qi F S.2017.Effects of different water activety-lowering agents on ready-to-eat Scophthalmus maximus[J].Food Science,38(22):269-274.]
连风,赵伟,杨瑞金.2014.低水分活度食品的微生物安全研究进展[J].食品科学,35(19):333-337.[Lian F,Zhao W,Yang R J.2014.Microbiological safety of low-water activity foods[J].Food Science,35(19):333-337.]
梁智,刘洁,雷光鸿.2017.山梨糖醇在冷冻鱼糜制品中的使用量[J].轻工科技,33(2):14-15.[Liang Z,Liu J,Lei GH.2017.Use amount of sorbitol in frozen surimi products[J].Light Industry Science and Technology,33(2):14-15.]
逄晓云,陈佳新,夏秀芳,孔保华.2017.麦芽糖醇替代蔗糖对低糖型猪肉糜脯质量的影响[J].食品工业科技,38(13):64-68.[Pang X Y,Chen J X,Xia X F,Kong B H.2017.Effect of substitution of sucrose with maltitol on the quality of low-sugar type of dried-pork slice[J].Science and Technology of Food Industry,38(13):64-68.]
彭博,刘琴,丁士勇.2018.山梨糖醇对面包储藏期间品质的影响[J].中国粮油学报,33(1):19-25.[Peng B,Liu Q,Ding S Y.2018.Effect of sorbitol on bread qualities during storage[J].Journal of the Chinese Cereals and Oils Association,33(1):19-25.]
史美娟.2014.山梨糖醇对发酵香肠蛋白降解特性及品质的影响[D].无锡:江南大学.[Shi M J.2014.Effect of sorbitol on proteolysis characteristics and quality of fermented sausage[D].Wuxi:Jiangnan University.]
孙琛,吴燕.2013.世界鱿鱼市场分析[J].世界农业,(12):90-94.[Sun C,Wu Y.2013.Market analysis of squid products in the world[J].World Agriculture,(12):90-94.]
王珊.2016.鱿鱼复水工艺条件及品质特性的研究[D].重庆:西南大学.[Wang S.2016.Research on process optimization and quality changes of rehydration squid[D].Chongqing:Southwest University.]
王伟,董海洲,刘传富,姚颖斐.2012.木糖醇对面团特性及面包品质的影响[J].中国粮油学报,27(10):1-4.[Wang W,Dong H Z,Liu C F,Yao Y F.2012.Influence of xylitol on dough characteristics and quality of bread[J].Journal of the Chinese Cereals and Oils Association,27(10):1-4.]
吴克刚,谢佩文,罗辑,黄洁虹,马海杰,赵欣欣,柴向华.2012.控制生鲜面水分活度及微生物生长的研究[J].粮食与饲料工业,(9):29-31.[Wu K G,Xie P W,Luo J,Huang J H,Ma H J,Zhao X X,Chai X H.2012.Research on controlling methods of water activity and microorganism of wet noodles[J].Cereal&Feed Industry,(9):29-31.]
严维凌,任莉萍,沈菊泉,林露.2007.山梨糖醇添加量对牛肉干等温吸湿线的影响研究[J].食品科学,28(8):82-86.[Yan W L,Ren L P,Shen J Q,Lin L.2007.Study on effects of different amounts of sorbitol added on moisture sorption isotherms of dried beef[J].Food Science,28(8):82-86.]
杨柳,陈宇飞,王磊.2016a.木糖醇对发酵香肠水分及微生物的影响[J].中国食品添加剂,(1):114-118.[Yang L,Chen Y F,Wang L.2016a.Effects of xylitol on moisture content and microorganism of fermented sausage[J].China Food Additives,(1):114-118.]
杨柳,王磊,张一,陈宇飞.2016b.麦芽糖醇对面包贮藏品质的影响[J].粮食与油脂,29(5):21-23.[Yang L,Wang L,Zhang Y,Chen Y F.2016b.Effect of maltitol on storage quality of bread[J].Cereals and Oils,29(5):21-23.]
郑建仙.2005.功能性糖醇[M].北京:化学工业出版社:114-120.[Zheng J X.2005.Functional Polyols[M].Beijing:Chemical Industry Press:114-120.]
朱圣刚,钟玉虎,郇延军.2012.山梨醇对预调理猪肉糜制品品质的影响[J].肉类研究,(10):9-12.[Zhu S G,Zhong Y H,Xun Y J.2012.Effect of sorbic alcohol on the quality of prepared minced meat products[J].Meat Research,(10):9-12.]
朱文慧,宦海珍,步营,李学鹏,仪淑敏,励建荣.2017.低温贮藏和解冻过程对鱿鱼品质的影响研究进展[J].食品科学,38(17):279-285.[Zhu W H,Huan H Z,Bu Y,Li XP,Yi S M,Li J R.2017.Progress in the effects of lowtemperature storage and thawing on squid quality[J].Food Science,38(17):279-285.]
钟玉虎,郇延军,陈妹,栾亚.2013.山梨醇对咸肉制品品质的影响[J].食品工业科技,34(11):290-293.[Zhong Y H,Xun Y J,Chen M,Luan Y.2013.Effect of the sorbitol on the characters of bacon[J].Science and Technology of Food Industry,34(11):290-293.]
Chen W S,Liu D C,Chen M T,Ockerman H W.2000.Improving texture and storage stability of Chinese-style pork jerky by the addition of humectants[J].Asian Australasian Journal of Animal Science,13(10):1455-1460.
Keyl F,Argüelles J,Tafur R.2011.Interannual variability in size structure,age,and growth of jumbo squid(Dosidicus gigas)assessed by modal progression analysis[J].ICESJournal of Marine Science,68(3):507-518.
Lu N Y,Zhang L,Zhang X,Li J,Labuza T P,Zhou P.2016.Molecular migration in high-protein intermediate-moisture foods during the early stage of storage:Variations between dairy and soy proteins and effects on texture[J].Food Research International,82:34-43.
Wongwiwat P,Wattanachant S.2015.Quality changes of chicken meat jerky with different sweeteners during storage[J].Journal of Food Science and Technology,52(12):8329-8335.
陈宇飞,杨柳.2014.山梨糖醇添加量对猪肉糜脯品质的影响[J].中国调味品,(7):47-50.[Chen Y F,Yang L.2014.Effect of additive amount of sorbitol on quality of pork jerky[J].China Condiment,(7):47-50.]
丁捷,胡欣洁,卢雪松,何江红,卢一,秦文,付婷婷,朱金艳,易宇文.2017.糊辣牛肉在不同温度条件下的贮藏特性及其货架期预测[J].现代食品科技,33(3):122-132.[Ding J,Hu X J,Lu X S,He J H,Lu Y,Qin W,Fu T T,Zhu J Y,Yi Y W.2017.Storage characteristics and shelflife prediction of spicy beef under different storage temperatures[J].Modern Food Science and Technology,33(3):122-132.]
甘凝岚.2015.高效液相色谱-蒸发光散射法测定肉制品中山梨糖醇[J].肉类研究,(8):17-21.[Gan N L.2015.Determination of sorbitol in meat products by high performance liquid chromatography-evaporation light scattering detector[J].Meat Research,(8):17-21.]
高可蒙,梅林,薛秀恒,王志耕.2015.无磷保水剂对冷冻调理猪肉的影响[J].食品科学,36(6):257-261.[Gao K M,Mei L,Xue X H,Wang Z G.2015.Influence of nonphosphate additive on water-holding capacity of frozen prepared pork[J].Food Science,36(6):257-261.]
李敬,苏红,张晓梅,刘红英,齐凤生.2017.不同水分活度降低剂对大菱鲆即食制品的影响[J].食品科学,38(22):269-274.[Li J,Su H,Zhang X M,Liu H Y,Qi F S.2017.Effects of different water activety-lowering agents on ready-to-eat Scophthalmus maximus[J].Food Science,38(22):269-274.]
连风,赵伟,杨瑞金.2014.低水分活度食品的微生物安全研究进展[J].食品科学,35(19):333-337.[Lian F,Zhao W,Yang R J.2014.Microbiological safety of low-water activity foods[J].Food Science,35(19):333-337.]
梁智,刘洁,雷光鸿.2017.山梨糖醇在冷冻鱼糜制品中的使用量[J].轻工科技,33(2):14-15.[Liang Z,Liu J,Lei GH.2017.Use amount of sorbitol in frozen surimi products[J].Light Industry Science and Technology,33(2):14-15.]
逄晓云,陈佳新,夏秀芳,孔保华.2017.麦芽糖醇替代蔗糖对低糖型猪肉糜脯质量的影响[J].食品工业科技,38(13):64-68.[Pang X Y,Chen J X,Xia X F,Kong B H.2017.Effect of substitution of sucrose with maltitol on the quality of low-sugar type of dried-pork slice[J].Science and Technology of Food Industry,38(13):64-68.]
彭博,刘琴,丁士勇.2018.山梨糖醇对面包储藏期间品质的影响[J].中国粮油学报,33(1):19-25.[Peng B,Liu Q,Ding S Y.2018.Effect of sorbitol on bread qualities during storage[J].Journal of the Chinese Cereals and Oils Association,33(1):19-25.]
史美娟.2014.山梨糖醇对发酵香肠蛋白降解特性及品质的影响[D].无锡:江南大学.[Shi M J.2014.Effect of sorbitol on proteolysis characteristics and quality of fermented sausage[D].Wuxi:Jiangnan University.]
孙琛,吴燕.2013.世界鱿鱼市场分析[J].世界农业,(12):90-94.[Sun C,Wu Y.2013.Market analysis of squid products in the world[J].World Agriculture,(12):90-94.]
王珊.2016.鱿鱼复水工艺条件及品质特性的研究[D].重庆:西南大学.[Wang S.2016.Research on process optimization and quality changes of rehydration squid[D].Chongqing:Southwest University.]
王伟,董海洲,刘传富,姚颖斐.2012.木糖醇对面团特性及面包品质的影响[J].中国粮油学报,27(10):1-4.[Wang W,Dong H Z,Liu C F,Yao Y F.2012.Influence of xylitol on dough characteristics and quality of bread[J].Journal of the Chinese Cereals and Oils Association,27(10):1-4.]
吴克刚,谢佩文,罗辑,黄洁虹,马海杰,赵欣欣,柴向华.2012.控制生鲜面水分活度及微生物生长的研究[J].粮食与饲料工业,(9):29-31.[Wu K G,Xie P W,Luo J,Huang J H,Ma H J,Zhao X X,Chai X H.2012.Research on controlling methods of water activity and microorganism of wet noodles[J].Cereal&Feed Industry,(9):29-31.]
严维凌,任莉萍,沈菊泉,林露.2007.山梨糖醇添加量对牛肉干等温吸湿线的影响研究[J].食品科学,28(8):82-86.[Yan W L,Ren L P,Shen J Q,Lin L.2007.Study on effects of different amounts of sorbitol added on moisture sorption isotherms of dried beef[J].Food Science,28(8):82-86.]
杨柳,陈宇飞,王磊.2016a.木糖醇对发酵香肠水分及微生物的影响[J].中国食品添加剂,(1):114-118.[Yang L,Chen Y F,Wang L.2016a.Effects of xylitol on moisture content and microorganism of fermented sausage[J].China Food Additives,(1):114-118.]
杨柳,王磊,张一,陈宇飞.2016b.麦芽糖醇对面包贮藏品质的影响[J].粮食与油脂,29(5):21-23.[Yang L,Wang L,Zhang Y,Chen Y F.2016b.Effect of maltitol on storage quality of bread[J].Cereals and Oils,29(5):21-23.]
郑建仙.2005.功能性糖醇[M].北京:化学工业出版社:114-120.[Zheng J X.2005.Functional Polyols[M].Beijing:Chemical Industry Press:114-120.]
朱圣刚,钟玉虎,郇延军.2012.山梨醇对预调理猪肉糜制品品质的影响[J].肉类研究,(10):9-12.[Zhu S G,Zhong Y H,Xun Y J.2012.Effect of sorbic alcohol on the quality of prepared minced meat products[J].Meat Research,(10):9-12.]
朱文慧,宦海珍,步营,李学鹏,仪淑敏,励建荣.2017.低温贮藏和解冻过程对鱿鱼品质的影响研究进展[J].食品科学,38(17):279-285.[Zhu W H,Huan H Z,Bu Y,Li XP,Yi S M,Li J R.2017.Progress in the effects of lowtemperature storage and thawing on squid quality[J].Food Science,38(17):279-285.]
钟玉虎,郇延军,陈妹,栾亚.2013.山梨醇对咸肉制品品质的影响[J].食品工业科技,34(11):290-293.[Zhong Y H,Xun Y J,Chen M,Luan Y.2013.Effect of the sorbitol on the characters of bacon[J].Science and Technology of Food Industry,34(11):290-293.]
Chen W S,Liu D C,Chen M T,Ockerman H W.2000.Improving texture and storage stability of Chinese-style pork jerky by the addition of humectants[J].Asian Australasian Journal of Animal Science,13(10):1455-1460.
Keyl F,Argüelles J,Tafur R.2011.Interannual variability in size structure,age,and growth of jumbo squid(Dosidicus gigas)assessed by modal progression analysis[J].ICESJournal of Marine Science,68(3):507-518.
Lu N Y,Zhang L,Zhang X,Li J,Labuza T P,Zhou P.2016.Molecular migration in high-protein intermediate-moisture foods during the early stage of storage:Variations between dairy and soy proteins and effects on texture[J].Food Research International,82:34-43.
Wongwiwat P,Wattanachant S.2015.Quality changes of chicken meat jerky with different sweeteners during storage[J].Journal of Food Science and Technology,52(12):8329-8335.