| 不同糖醇对鱿鱼丝贮藏品质的影响 |
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| 引用本文： | 杨祯祯,王联珠,郭莹莹,朱文嘉,许东勤,文艺晓,王婧媛. 不同糖醇对鱿鱼丝贮藏品质的影响[J]. 南方农业学报, 2018, 49(6): 1189-1195. DOI: 10.3969/j.issn.2095-1191.2018.06.21 |
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| 作者姓名： | 杨祯祯 王联珠 郭莹莹 朱文嘉 许东勤 文艺晓 王婧媛 |
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| 作者单位： | 上海海洋大学 食品学院,上海 201306中国水产科学研究院 黄海水产研究所/农业农村部水产品质量安全检测与评价重点实验室,山东 青岛 266071中国水产科学研究院 黄海水产研究所/农业农村部水产品质量安全检测与评价重点实验室,山东 青岛,266071 |
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| 摘 要： | [目的]研究3种糖醇对鱿鱼丝贮藏品质的影响,并确定其最佳添加量,为糖醇在水产干制品中的应用提供参考依据.[方法]将添加相同比例(10%)糖醇(山梨糖醇、木糖醇、麦芽糖醇)的鱿鱼丝在25 ℃条件下贮藏35 d,通过测定贮藏指标(水分含量、水分活度、pH、菌落总数及感官品质)变化分析糖醇对鱿鱼丝品质的影响,确定最佳糖醇后,研究该糖醇不同添加量(0、5%、10%、15%和20%)对鱿鱼丝贮藏指标的影响.[结果]添加山梨糖醇、麦芽糖醇和木糖醇均能有效延缓鱿鱼丝中水分的流失,改善产品质地,三者的保水能力排序为麦芽糖醇>山梨糖醇>木糖醇,水分活度和菌落总数的降低能力排序均为山梨糖醇>木糖醇>麦芽糖醇.综合各指标,以山梨糖醇降低贮藏过程中水分活度和抑制菌落总数的能力最强,感官品质最佳,且在贮藏期间,随着山梨糖醇添加量的增加,鱿鱼丝的保水作用增强,水分活度不断降低;pH低幅波动,呈相对稳定趋势;其中添加量为10%时鱿鱼丝品质最佳,贮藏35 d后,水分损耗率仅为10.84%,水分活度为0.648,菌落总数较未添加山梨糖醇的鱿鱼丝降低了4.84 lg(CFU/g),降低幅度最大.[结论]鱿鱼丝制作工艺中鱿鱼蒸煮片与山梨糖醇的质量比为10∶1时,能有效延缓鱿鱼丝在贮藏期间的水分损耗,降低产品水分活度,抑制微生物生长,有助于保持鱿鱼丝的良好感官和食用品质,可在实际生产中推广应用.
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| 关 键 词： | 山梨糖醇 木糖醇 麦芽糖醇 鱿鱼丝 贮藏品质 水产干制品 |
Effects of different sugar alcohols on storage quality of dried shredded squid |
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| YANG Zhen-zhen,WANG Lian-zhu,GUO Ying-ying,ZHU Wen-jia,XU Dong-qin,WEN Yi-xiao,WANG Jing-yuan. Effects of different sugar alcohols on storage quality of dried shredded squid[J]. Journal of Southern Agriculture, 2018, 49(6): 1189-1195. DOI: 10.3969/j.issn.2095-1191.2018.06.21 |
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| Authors: | YANG Zhen-zhen WANG Lian-zhu GUO Ying-ying ZHU Wen-jia XU Dong-qin WEN Yi-xiao WANG Jing-yuan |
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| Abstract: | [Objective]In order to provide reference for application of sugar alcohols in dried aquatic products,ef-fects of three kinds of sugar alcohols on the storage quality of dried shredded squid were studied,and the optimal additive amount was selected.[Method]Dried shredded squid were prepared with the same proportion(10%)of sugar alcohols (sorbitol,xylitol and maltol),stored at 25℃for 35 d. Storage indexes(moisture content,water activity,pH,total bacte-rial count and sensory evaluation)were investigated to analyze the effects of sugar alcohols on storage quality of dried shredded squid,and determine the optimal sugar alcohol,whose dose-effects(0,5%,10%,15% and 20%)on the storage index were also studied.[Result]Sorbitol,maltitol and xylitol all effectively delayed the loss of water in dried squid thread and improved the texture of the products. The water-holding capacity was as follows:maltitol>sorbitol>xylitol,wa-ter activity-reducing ability and total bacterial count-decreasing ability:sorbitol>xylitol>maltitol. In summary,sorbitol showed the optimal effects in reducing the loss of water during storage,and decreased the maximum total bacterial count, and the dried shredded squid prepared with sorbitol had the best sensory quality during storage. With the amount of sorbi-tol increasing,the water retention effects on dried shredded squid enhanced and water activity decreased. The pH value fluctuated slightly,showing a relatively stable trend. Taking indices into account,dried shredded squid added with 10% sorbitol had the best quality when stored at 25℃for 35 d. The water loss rate was 10.84%,water activity 0.648 and total bacterial count decreased 4.84 lg(CFU/g)compared with squid without sugar alcohols,which was the largest reduction.[Conclusion]When the mass ratio of squid steamed slices to sorbitol is 10:1 in the process of producing dried shredded squid,it can effectively postpone the water loss,reduce the water activity and inhibit the growth of microorganism during storage,and textual properties and quality of dried shredded squid can be improved significantly. The formula in this study can be applied in the actual production. |
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