葡萄籽提取物对鱿鱼鱼丸品质的影响
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摘要
本文以秘鲁鱿鱼为原料,研究了不同浓度的葡萄籽提取物对秘鲁鱿鱼鱼丸品质的影响。分别添加浓度为0、0.025%、0.050%、0.100%、0.200%、0.400%的葡萄籽提取物于鱼丸中,对其进行白度、质构特性、凝胶强度,低场核磁共振(LF-NMR)分析以及甲醛(FA)、二甲胺(DMA),三甲胺(TMA)与氧化三甲胺(TMAO)指标的测定,对秘鲁鱿鱼鱼丸品质进行评定。结果表明,随葡萄籽提取物(GSE)浓度的增加,白度呈现降低趋势,添加浓度低于0.050%时,秘鲁鱿鱼鱼丸白度无显著降低(p<0.05);鱼丸硬度明显提高,弹性无显著性变化(p<0.05);破断力、凹陷距离和凝胶强度显著升高(p<0.05)。添加浓度高于0.050%时,凹陷距离和凝胶强度上升缓慢;GSE能够提高秘鲁鱿鱼鱼丸的持水性,降低鱼丸中水分的流动性,抑制氧化三甲胺的热分解,降低了鱼丸中TMA、DMA和甲醛含量。
The effects of different concentrations of grape seed extraction(GSE)on the quality of Peruvian squid balls were studied. When 0%,0.025%,0.050%,0.100%,0.200%,0.400% grape seed extraction was added into squid balls,whiteness,texture characteristics,gel strength,low field NMR and determinate formaldehyde(FA),dimethylamine(DMA),trimethylamine(TMA)and trimethylamine oxide(TMAO)of it were analyzed to evaluate the quality of the squid balls. The results showed that whiteness of the squid balls was decreased with the increase of GSE concentration. When the concentration was below 0.050%,the whiteness of squid balls was no significant change in the whiteness of squid balls(p<0.05). Hardness was obviously improved,elasticity has no significant change(p<0.05). Breaking force,deformation and gel strength were increased significantly(p<0.05). When the concentration was higher than 0.050%,the increase of the gel-strength and the deformation were slow. The water holding of squid balls was enhanced.0.050% grape seed extracts could inhibit the thermal decomposition of trimethylamine oxide,and reduced the content of TMA,DMA and formaldehyde in squid balls.
The effects of different concentrations of grape seed extraction(GSE)on the quality of Peruvian squid balls were studied. When 0%,0.025%,0.050%,0.100%,0.200%,0.400% grape seed extraction was added into squid balls,whiteness,texture characteristics,gel strength,low field NMR and determinate formaldehyde(FA),dimethylamine(DMA),trimethylamine(TMA)and trimethylamine oxide(TMAO)of it were analyzed to evaluate the quality of the squid balls. The results showed that whiteness of the squid balls was decreased with the increase of GSE concentration. When the concentration was below 0.050%,the whiteness of squid balls was no significant change in the whiteness of squid balls(p<0.05). Hardness was obviously improved,elasticity has no significant change(p<0.05). Breaking force,deformation and gel strength were increased significantly(p<0.05). When the concentration was higher than 0.050%,the increase of the gel-strength and the deformation were slow. The water holding of squid balls was enhanced.0.050% grape seed extracts could inhibit the thermal decomposition of trimethylamine oxide,and reduced the content of TMA,DMA and formaldehyde in squid balls.
引文
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[13]Ma X S,Yi S M,Yu Y M,et al. Changes in gel properties and water properties of Nemipterus virgatussurimi gel induced by high-pressure processing[J]. LWT-Food Science and Technology,2015,61(2):377-384.
[14]励建荣,胡子豪,蒋跃明. 鲜香菇中甲醛含量检测的样品前处理方法改进[J].农业工程学报,2008,24(10):252-254.
[15]贾佳,朱军莉,励建荣. 气相色谱-氢火焰离子检测器检测海产品中的二甲胺[J].食品科学,2009,30(6):167-170.
[16]Prodpran T,Benjakul S,Phatcharat S. Effect of phenolic compounds on protein cross-linking and properties of film from fish myofibrillar protein[J]. International Journal of Biological Macromolecules,2012,(12):774-782.
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[18]唐华丽,熊汉国,王玮.响应面法优化葡萄籽多酚提取工艺[J].食品与机械,2012,28(6):147-149,163.
[2]Yeh T S,Lin T C,Chen C C,et al. Analysis of free and bound formaldehyde in squid and squid products by gas chromatography-mass spectrometry[J]. Journal of Food and Drug Analysis,2013,21(2):190-197.
[3]Benjakul S,Visessanguan W,Thongkaew C,et al. Comparative study on physicochemical changes of muscle proteins from some tropical fish during frozen storage[J]. Food Research International,2003,36(8):787-795.
[4]Chanarat S,Benjakul S. Effect of formaldehyde on protein cross-linking and gel forming ability of surimi from lizardfish induced by microbial transglutaminase[J]. Food Hydrocolloids,2013,30(2):704-711.
[5]彭惠惠,李吕木. 葡萄籽提取物作为肉制品保鲜剂的研究进展[J].食品与发酵工业,2011(1):128-132.
[6]林亲录,施兆鹏. 葡萄籽中的天然抗氧化剂及其保健功能[J].食品与发酵工业,2002,28(4):75-78.
[7]李超,王乃馨,陈尚龙,等. 葡萄籽提取物对发酵鸭肉香肠储存稳定性的影响[J].食品工业,2016(2):117-120.
[8]吴帅帅,朱军莉,沈鹏,等. 真空包装结合甲醛抑制剂对鱿鱼丝贮藏品质的影响[J]. 中国食品学报,2014(5):148-156.
[9]Tyihák E,Albert L,Németh Z I,et al. Formaldehyde cycle and the natural formaldehyde generators and capturers[J].Acta Biological Hungarica,1998,49(2-4):225.
[10]李颖畅,杨钟燕,仪淑敏,等. 蓝莓叶多酚和大蒜提取物对冷藏鱿鱼鱼丸品质的影响[J].食品工业科技,2017,38(10):331-336.
[11]Pattarvivat J,Morioka K,Shirosaki M,et al. Effect of washing condition on the removal of lipid from the fatty fish escolar(Lepidocybium flavobrunneum)Meat[J]. J Biol Sci,2008,8(1):34-42.
[12]余永名,马兴胜,仪淑敏,等. 豆类淀粉对鲢鱼鱼糜凝胶特性的影响[J].现代食品科技,2016,32(1):129-135.
[13]Ma X S,Yi S M,Yu Y M,et al. Changes in gel properties and water properties of Nemipterus virgatussurimi gel induced by high-pressure processing[J]. LWT-Food Science and Technology,2015,61(2):377-384.
[14]励建荣,胡子豪,蒋跃明. 鲜香菇中甲醛含量检测的样品前处理方法改进[J].农业工程学报,2008,24(10):252-254.
[15]贾佳,朱军莉,励建荣. 气相色谱-氢火焰离子检测器检测海产品中的二甲胺[J].食品科学,2009,30(6):167-170.
[16]Prodpran T,Benjakul S,Phatcharat S. Effect of phenolic compounds on protein cross-linking and properties of film from fish myofibrillar protein[J]. International Journal of Biological Macromolecules,2012,(12):774-782.
[17]励建荣,俞其林,胡子豪,等. 茶多酚与甲醛反应特性研究[J]. 中国食品学报,2008,8(2):52-57.
[18]唐华丽,熊汉国,王玮.响应面法优化葡萄籽多酚提取工艺[J].食品与机械,2012,28(6):147-149,163.