渔业研究2024，Vol.46Issue(5)：468-479,12.DOI:10.14012/j.jfr.2024035
鱿鱼滑加工工艺优化及其品质特性研究
Optimization of squid paste processing technology and quality characteristics
摘要
Abstract
[Background]Squid is highly nutritious,rich in proteins,various minerals and trace elements.How-ever,its nutritional value application,high-value product development,and processing technology innovation lag behind those of marine fish.While novel pretreated surimi gel products have gained market traction,research on squid paste products remains scarce.[Objective]This study aims to optimize squid paste processing parameters and establish foundational theories for developing high-quality squid paste characteristics.[Methods]Dosidicus gigas was used to produce squid paste.The impacts of potato starch content,ice-water content and chopping time on paste quality were investigated through single-factor experiments.An orthogonal experiment was sub-sequently employed to optimize squid paste,evaluating gel strength,whiteness,and sensory scores.The optim-al processing parameters were determined via range analysis and validated.Further,product quality under optimal conditions was evaluated using electronic nose,gas chromatography-mass spectrometry(GC-MS),and quality indicator measurements.[Results]The optimal squid paste formula included 12%potato starch,6%ice-water,and 6 minutes of chopping,achieving the highest composite weighted score of 89.10.This formula-tion exhibited gel strength of 102.29 g·cm,whiteness of 68.85%,and sensory scores of 90.65.The product demonstrated desirable texture properties with hardness(2 430.93 N),chewiness(1 221.76 J),and gumminess(1 499.47 N).Electronic nose analysis indicated effective recognition of distinct smells,with principal compon-ent analysis attributing an 81.59%contribution rate.Additionally,optimized squid paste contained elevated fla-vor substances totaling 39.32 μg/kg,predominantly olefinic(14.79 μg/kg),aldehyde(7.79 μg/kg),and alcohol(9.16 μg/kg)compounds.It also exhibited low formaldehyde content(1.56 mg/kg)and high water-holding capa-city(83%),surpassing the lowest composite score(DG-4).[Conclusion]The optimal process parameters for squid paste production are 12%potato starch,6%ice-water,and 6 minutes chopping time.Optimized pro-cessing parameters enhance squid paste texture,increase flavor substance content,and meet stringent quality standards.[Significance]This study contributes fundamental data to enhance squid paste product quality and supports subsequent industrial processing endeavors.关键词
鱿鱼滑/加工工艺/风味物质/品质特性Key words
squid paste/processing technology/flavor substance/quality characteristics分类
农业科技引用本文复制引用
杨欣然,陈婷婷,林靖莹,沈晓娜,张志成,陈慧斌..鱿鱼滑加工工艺优化及其品质特性研究[J].渔业研究,2024,46(5):468-479,12.基金项目
国家自然科学基金项目(31401564) （31401564）
福州海洋研究院科技项目(2022F14) （2022F14）
福建省技术创新重点攻关及产业化项目(2024XQ009) （2024XQ009）
