扇贝超高压脱壳工艺参数优化研究
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摘要
为了研究超高压技术在扇贝脱壳领域的应用,对预处理过的扇贝施加200～400 MPa的高压并保持0～300 s,利用均匀试验法,选择2因素11水平的均匀试验表对试验条件进行设计。通过检测扇贝的得肉率、持水率、TVB-N值和菌落总数等指标,建立试验因素与各指标之间的回归方程,并利用响应面曲线对扇贝超高压处理时的工艺参数进行优化,求出了各指标取极值时所对应的试验压力和保压时间,以得到扇贝超高压处理的最佳工艺参数。根据计算结果,在超高压处理扇贝的过程中,试验压力设置为300MPa,保压时间为180s时,扇贝可以得到较高的脱壳率和得肉率,又可以保持较高的营养价值和储存品质。
In order to study the application of ultra-high pressure technology in scallop shelling, 200～400 MPa high pressure has been applied to the pretreated scallops for 0～300 seconds. The x-uniform test table with 2 factors and 11 levels was selected to design the test conditions according to the uniform experimental design method. The regression equation of the experimental factors and the total number of colony was established by measuring the meat yield, water holding capacity, TVB-N value and other indicators of scallops. The processing parameters of scallop under ultra-high pressure were optimized by using response surface curve. The optimal processing parameters were determined according to the test pressure and holding time corresponding to the extreme values of each index. According to the calculation results, in the process of ultra-high pressure scallop treatment, with the experimental pressure being 300 MPa and the holding time about 180 seconds, a higher shelling rate and meat yield could be obtained, while a higher nutritional value and storage quality of scallop were maintained as well.
In order to study the application of ultra-high pressure technology in scallop shelling, 200～400 MPa high pressure has been applied to the pretreated scallops for 0～300 seconds. The x-uniform test table with 2 factors and 11 levels was selected to design the test conditions according to the uniform experimental design method. The regression equation of the experimental factors and the total number of colony was established by measuring the meat yield, water holding capacity, TVB-N value and other indicators of scallops. The processing parameters of scallop under ultra-high pressure were optimized by using response surface curve. The optimal processing parameters were determined according to the test pressure and holding time corresponding to the extreme values of each index. According to the calculation results, in the process of ultra-high pressure scallop treatment, with the experimental pressure being 300 MPa and the holding time about 180 seconds, a higher shelling rate and meat yield could be obtained, while a higher nutritional value and storage quality of scallop were maintained as well.
引文
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[14]巩雪,常江,孙智慧,等.扇贝超高压保鲜包装实验[J].包装工程,2017,38(7):49-52.GONG Xue,CHANG jiang,SUN Zhihui,et al.Scallop Ultra-High Pressure Fresh-Keeping Packaging Experiment[J].Packaging Engineering,2017,38(7):49-52.
[15]李志西,杜双奎.试验优化设计与统计分析[M].北京:科学出版社,2010:21-27.LI Zhixi,DU Shuangkui.Optimum Design of Test and Statistical Analysis[M].Beijing:Science Press,2010:21-27.
[16]王敏.超高压对贻贝脱壳及品质的影响研究[D].杭州:浙江大学,2012.WANG Min.The Effect of High Pressure Treatment on the Shucking of Mussels and Meat Quality[D].Hangzhou:Zhejiang University,2012.
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[18]易俊杰,董鹏,丁国微,等.鲍鱼超高压脱壳工艺的优化及品质研究[J].高压物理学报,2014,28(2):239-246.YI Junjie,DONG Peng,DING Guowei,et al.Process Optimization of Abalone Shucking by High Hydrostatic Pressure Processing and Quality Assessment[J].Chinese Journal of High Pressure Physics,2014,28(2):239-246.
[19]BELTRáN-LUGO A I,MAEDA-MARTíNEZ A N,PACHECO-AGUILAR R,et al.Seasonal Variations in Chemical,Physical,Textural,and Microstructural Properties of Adductor Muscles of Pacific Lions-Paw Scallop(Nodipecten Subnodosus)[J].Aquaculture,2006,258(1/2/3/4):619-632.
[20]CRUZ-ROMERO M,SMIDDY M,HILL C,et al.Effects of High Pressure Treatment on Physicochemical Characteristics of Fresh Oysters(Crassostrea Gigas)[J].Innovative Food Science and Emerging Technologies,2004,5(2):161-169.
[21]王莹莹,张德权,李淑荣,等.高密度CO2处理对E.coli细胞膜渗透性的影响[J].核农学报,2012,26(1):86-90,85.WANG Yingying,ZHANG Dequan,LI Shurong,et al.Effect Of Dense Phase Carbon Dioxide On Membrane Permeabilization of E.Coli[J].Journal of Nuclear Agricultural Sciences,2012,26(1):86-90,85.
[22]GOULAS A E,KONTOMINAS M G.Effect of Modified Atmosphere Packaging and Vacuum Packaging on the Shelf-Life of Refrigerated Chub Mackerel(Scomber Japonicus):Biochemical and Sensory Attributes[J].European Food Research and Technology,2007,224(5):545-553.
[23]王蓉蓉,孙传范,王婷婷,等.超高压杀菌机制研究进展[J].高压物理学报,2012,26(6):700-708.WANG Rongrong,SUN Chuanfan,WANG Tingting,et al.Research on Mechanism of Ultra-High Pressure Sterilization[J].Chinese Journal of High Pressure Physics,2012,26(6):700-708.
[24]王春芳,毛明,王为民,等.微生物在超高压下的致变机理和影响因素研究现状[J].中国食品学报,2013,13(7):164-169.WANG Chunfang,MAO Ming,WANG Weimin,et al.Research Status of Micro-Organisms,Mutagenic Mechanism and Influencing Factors by the Ultra-High Pressure[J].Journal of Chinese Institute of Food Science and Technology,2013,13(7):164-169.
[2]农业农村部渔业渔政管理局.2017年全国渔业经济统计公报[EB/OL].[2018-11-20].http://www.fishdata.cn/web/moa/fishtotal/Show.aspx?Id=215&tdsourcetag=s_pcqq_aiomsg.F i s h e r i e s A d m i n i s t r a t i o n B u r e a u,M i n i s t r y o f Agriculture,Rural Areas and Villages.National Fishery Economic Statistics Bulletin in 2017[EB/OL].[2018-11-20].http://www.fishdata.cn/web/moa/fishtotal/Show.aspx?Id=215&tdsourcetag=s_pcqq_aiomsg.
[3]芦新春,孙星钊,王伟.双壳贝类脱壳预处理技术现状及发展趋势[J].当代农机,2015(9):74-76.LU Xinchun,SUN Xingzhao,WANG Wei.Current Status and Development Trend of Shelling Pretreatment Technology for Bivalves[J].Contemporary Farm Machinery,2015(9):74-76.
[4]李秋实,王家忠,弋景刚,等.海湾扇贝闭壳肌剥离设备的发展现状与展望[J].广东农业科学,2013,40(10):198-201.LI Qiushi,WANG Jiazhong,YI Jinggang,et al.Development State and Prospect of Bay Scallop,s Adductor Splitting Sevice[J].Guangdong Agricultural Sciences,2013,40(10):198-201.
[5]朱松明,苏光明,王春芳,等.水产品超高压加工技术研究与应用[J].农业机械学报,2014,45(1):168-177.ZHU Songming,SU Guangming,WANG Chunfang,et al.Research and Application on High-Pressure Processing of Aquatic Products[J].Transactions of the Chinese Society for Agricultural Machinery,2014,45(1):168-177.
[6]弋景刚,吴红雷,姜海勇,等.蒸汽式扇贝开壳装置工作参数优化[J].农业工程学报,2014,30(18):70-77.YI Jinggang,WU Honglei,JIANG Haiyong,et al.Optimization of Operating Parameters on Steam-Shelling Device for Scallop[J].Transactions of the Chinese Society of Agricultural Engineering,2014,30(18):70-77.
[7]李珍妮,邓字巍.仿贻贝黏附性多巴胺的研究与应用进展[J].高分子材料科学与工程,2015,31(1):185-190.LI Zhenni,DENG Ziwei.Progress in Research and Application of Mussel-Inspired Adhesive Dopamine[J].Polymer Materials Science&Engineering,2015,31(1):185-190.
[8]YI J J,XU Q,HU X S,et al.Shucking of Bay Scallop(Argopecten Irradians)Using High Hydrostatic Pressure and Its Effect on Microbiological and Physical Quality of Adductor Muscle[J].Innovative Food Science and Emerging Technologies,2013,18:57-64.
[9]廖智,孙琦,姜雨婷.贝类闭壳肌-贝壳连接界面的分子组成及连接机制[J].浙江海洋大学学报(自然科学版),2018,37(4):313-319,326.LIAO Zhi,SUN Qi,JIANG Yuting.Molecular Composition and Mechanism of Muscle-Shell Attachment of Shellfish[J].Journal of Zhejiang Ocean University(Natural Science),2018,37(4):313-319,326.
[10]CRUZ-ROMERO M,KELLY A L,KERRY J P.Effects of High-Pressure and Heat Treatments on Physical and Biochemical Characteristics of Oysters(Crassostrea Gigas)[J].Innovative Food Science and Emerging Technologies,2007,8(1):30-38.
[11]李学鹏,周凯,王祺,等.牡蛎超高压脱壳效果的研究[J].食品工业科技,2014,35(15):210-214.LI Xuepeng,ZHOU Kai,WANG Qi,et al.The Effect of Ultra High Pressure Treatment on the Shucking of Oysters[J].Science and Technology of Food Industry,2014,35(15):210-214.
[12]中华人民共和国国家卫生和计划生育委员会.GB5009.228-2016:食品安全国家标准食品中挥发性盐基氮的测定[S].北京:中国标准出版社,2016:3-10.National Health and Family Planning Commission of the People’s Republic of China.GB 5009.228-2016:National Food Safety Standard Determination of Volatile Base Nitrogen in Food[S].Beijing:Standard Press of China,2016:3-10.
[13]中华人民共和国卫生部.GB/T 4789.2-2016:食品安全国家标准食品微生物学检验菌落总数测定[S].北京:中国标准出版社,2016:2-13.The Ministry of Health of the people’s Republic of China.GB/T 4789.2-2016:National Food Safety Standard Microbiological Examination[S].Beijing:Standard Press of China,2016:2-13.
[14]巩雪,常江,孙智慧,等.扇贝超高压保鲜包装实验[J].包装工程,2017,38(7):49-52.GONG Xue,CHANG jiang,SUN Zhihui,et al.Scallop Ultra-High Pressure Fresh-Keeping Packaging Experiment[J].Packaging Engineering,2017,38(7):49-52.
[15]李志西,杜双奎.试验优化设计与统计分析[M].北京:科学出版社,2010:21-27.LI Zhixi,DU Shuangkui.Optimum Design of Test and Statistical Analysis[M].Beijing:Science Press,2010:21-27.
[16]王敏.超高压对贻贝脱壳及品质的影响研究[D].杭州:浙江大学,2012.WANG Min.The Effect of High Pressure Treatment on the Shucking of Mussels and Meat Quality[D].Hangzhou:Zhejiang University,2012.
[17]VOISIN E A.Process of Elimination of Bacteria in Shellfish and of Shucking Shellfish:United States,6537601[P].2003-03-25.
[18]易俊杰,董鹏,丁国微,等.鲍鱼超高压脱壳工艺的优化及品质研究[J].高压物理学报,2014,28(2):239-246.YI Junjie,DONG Peng,DING Guowei,et al.Process Optimization of Abalone Shucking by High Hydrostatic Pressure Processing and Quality Assessment[J].Chinese Journal of High Pressure Physics,2014,28(2):239-246.
[19]BELTRáN-LUGO A I,MAEDA-MARTíNEZ A N,PACHECO-AGUILAR R,et al.Seasonal Variations in Chemical,Physical,Textural,and Microstructural Properties of Adductor Muscles of Pacific Lions-Paw Scallop(Nodipecten Subnodosus)[J].Aquaculture,2006,258(1/2/3/4):619-632.
[20]CRUZ-ROMERO M,SMIDDY M,HILL C,et al.Effects of High Pressure Treatment on Physicochemical Characteristics of Fresh Oysters(Crassostrea Gigas)[J].Innovative Food Science and Emerging Technologies,2004,5(2):161-169.
[21]王莹莹,张德权,李淑荣,等.高密度CO2处理对E.coli细胞膜渗透性的影响[J].核农学报,2012,26(1):86-90,85.WANG Yingying,ZHANG Dequan,LI Shurong,et al.Effect Of Dense Phase Carbon Dioxide On Membrane Permeabilization of E.Coli[J].Journal of Nuclear Agricultural Sciences,2012,26(1):86-90,85.
[22]GOULAS A E,KONTOMINAS M G.Effect of Modified Atmosphere Packaging and Vacuum Packaging on the Shelf-Life of Refrigerated Chub Mackerel(Scomber Japonicus):Biochemical and Sensory Attributes[J].European Food Research and Technology,2007,224(5):545-553.
[23]王蓉蓉,孙传范,王婷婷,等.超高压杀菌机制研究进展[J].高压物理学报,2012,26(6):700-708.WANG Rongrong,SUN Chuanfan,WANG Tingting,et al.Research on Mechanism of Ultra-High Pressure Sterilization[J].Chinese Journal of High Pressure Physics,2012,26(6):700-708.
[24]王春芳,毛明,王为民,等.微生物在超高压下的致变机理和影响因素研究现状[J].中国食品学报,2013,13(7):164-169.WANG Chunfang,MAO Ming,WANG Weimin,et al.Research Status of Micro-Organisms,Mutagenic Mechanism and Influencing Factors by the Ultra-High Pressure[J].Journal of Chinese Institute of Food Science and Technology,2013,13(7):164-169.