鱿鱼滑加工工艺优化及其品质特性研究OA
Optimization of squid paste processing technology and quality characteristics
[背景]鱿鱼具有很高的营养价值,如富含蛋白质、多种矿物质以及微量元素等,但在利用鱿鱼营养价值、开发高附加值鱿鱼制品及创新鱿鱼加工技术和产品形式等方面均不及海水鱼.目前,新型水产品鱼滑类预凝胶鱼糜制品市场需求逐步扩大,但鲜少有对鱿鱼滑加工生产工艺的研究.[目的]优化鱿鱼滑加工工艺参数,为开发高品质鱿鱼滑产品提供理论依据.[方法]以秘鲁鱿鱼(Dosidicus gigas)为原材料制作成鱿鱼滑,探究马铃薯淀粉添加量、冰水添加量和斩拌时间对鱿鱼滑品质的影响,在单因素试验的基础上,进一步采用正交试验进行优化,以凝胶强度、白度及感官评价为指标对鱿鱼滑进行综合评分,经极差分析确定最佳工艺参数组合,并对最优工艺组合进行验证,进一步通过电子鼻、气相色谱-质谱联用仪测定(GC-MS)分析以及质量指标评价最优工艺加工产品的品质特性.[结果]以鱿鱼鱼糜质量为基数,对在马铃薯淀粉添加量为 12%、冰水添加量为 6%、斩拌时间为 6 min条件下加工的鱿鱼滑的凝胶强度(102.29 g·cm)、白度(68.85%)以及感官评价(90.65 分)进行加权统计,所得综合评分最高(89.10 分);组织结构如硬度(2 430.93 N)、咀嚼性(1 221.76 J)、胶黏性(1 499.47 N)等均表现良好;PCA贡献率高达 81.59%,使气味易被区分;风味物质含量显著提高,总含量为 39.32 μg/kg,其主要成分为烯烃类(14.79 μg/kg)、醛类(7.79 μg/kg)以及醇类(9.16 μg/kg);且各质量指标优良,尤其甲醛含量低(1.56 mg/kg),持水性好(83%).[结论]鱿鱼滑制作的最佳工艺参数:马铃薯淀粉添加量为 12%、冰水添加量为 6%、斩拌时间为 6 min,该工艺改善了鱿鱼滑的质构特性,提高了其风味物质含量,获得的鱿鱼滑具有优良的质量指标.[意义]本研究提升了鱿鱼滑产品的品质,为后续实现鱿鱼滑产品的产业化提供基础数据.
[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.
杨欣然;陈婷婷;林靖莹;沈晓娜;张志成;陈慧斌
福州海洋研究院/海洋活性物质与制品技术研发中心,福建 福州 350117||福建师范大学生命科学学院食品科学与工程系,福建 福州 350117福建师范大学生命科学学院食品科学与工程系,福建 福州 350117福州海洋研究院/海洋活性物质与制品技术研发中心,福建 福州 350117||福建师范大学生命科学学院食品科学与工程系,福建 福州 350117||福建师范大学南方海洋研究中心,福建 福州 350117
水产学
鱿鱼滑加工工艺风味物质品质特性
squid pasteprocessing technologyflavor substancequality characteristics
《渔业研究》 2024 (005)
468-479 / 12
国家自然科学基金项目(31401564);福州海洋研究院科技项目(2022F14);福建省技术创新重点攻关及产业化项目(2024XQ009)
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