食品与发酵工业2026，Vol.52Issue(8)：29-36,8.DOI:10.13995/j.cnki.11-1802/ts.044061
不同浸泡处理对冻藏秘鲁鱿鱼肌原纤维蛋白特性及挥发性风味物质影响研究
Effects of different immersion treatments on protein characteristics and volatile flavour substances of frozen Dosidicus gigas
摘要
Abstract
Dosidicus gigas were soaked in alkaline electrolytic water(AEW),complex phosphates(CPH),a 50％mixture of AEW and CPH(MIX),water(WAT),and a blank(NOT),and frozen at-20 ℃.The effects of partial substitution of CPH by AEW on the protein content,surface hydrophobicity,foaming properties,and volatile organic stability of the D.gigas were studied at 0,30,60,90,and 120 days.The results showed that the effects of partial substitution of CPH on the protein content of D.gigas were not significant,but rather on the protein content,total sulfhydryl content,surface hydrophobicity,and VOC stability.Protein content,total sulfhydryl content,total carbonyl content,surface hydrophobicity,foaming,foam stability,and volatile organic compounds.In terms of quality,the soaking weight gain of the MIX group was(7.53±0.31)％,which was significantly greater than that of the other groups.Before freezing,the foa-ming property of MIX group(61.55％)was significantly greater than that of NOT group(56.88％);after 120 d of freezing,the myofi-brillar protein content and total sulfhydryl content of MIX group were significantly greater than that of WAT and NOT groups;the total sulf-hydryl content and surface hydrophobicity increased the most in the MIX group,and the carbonyl content decreased the least.The foaming property of the MIX group(28.91％)was significantly greater than that of other groups,and foam stability was significantly greater in the AEW(96.96％)and MIX(96.21％)groups than in the other groups.The results of volatile flavour composition analysis showed that the volatile flavour substances varied greatly among Peruvian squid with different immersion treatments,and the volatile flavour substances in the MIX group contributed more to the overall flavour,which could better preserve the overall flavour of the product and inhibit the off-fla-vour substances produced by lipid oxidation and protein spoilage degradation.It is shown that the use of the mixture improves the quality of D.gigas,reduces the oxidative denaturation of proteins and maintains the stability of D.gigas carcass muscle myofibrillar proteins better than the use of the mixture alone.关键词
碱性电解水/复合磷酸盐/秘鲁鱿鱼/肌原纤维蛋白/挥发性风味物质Key words
alkaline electrolytic water/complex phosphates/Dosidicus gigas/myofibrillar protein/volatile flavour substances引用本文复制引用
刘晓琪,陈施园,唐奕彬,林慧敏,郭莹莹,张宾..不同浸泡处理对冻藏秘鲁鱿鱼肌原纤维蛋白特性及挥发性风味物质影响研究[J].食品与发酵工业,2026,52(8):29-36,8.基金项目
国家重点研发计划项目(2021YFD2100504) （2021YFD2100504）
浙江省基础公益项目(LTGN24C200008) （LTGN24C200008）
