摘要
研究复合保水剂对冷冻鲍鱼腹足肌热加工品质的影响.以冷冻鲍鱼腹足肌为研究对象,以海藻糖、BL保水剂、木薯淀粉、氯化钠及纯水为因子,以质量损失率和硬度为响应值,利用D-Optional法设计混料优化试验,优化复合保水剂各配方比例,分析肌原纤维蛋白经嫩化处理后蛋白质组成变化.结果表明,复合保水剂最佳比例为海藻糖4 g/100 g、BL保水剂2.51 g/100 g、木薯淀粉25 g/100 g、超纯水65.49 g/100 g、氯化钠3 g/100 g.微观结构分析表明,鲍鱼腹足肌经过处理后其肌纤维膨胀,排列更有序且结构更完整,构成肌原纤维蛋白的肌球蛋白重链、副肌球蛋白降解减少.复合保水剂对冷冻鲍鱼腹足肌具有一定的嫩化效果,试验可为鲍鱼腹足肌品质改良及精深加工提供理论依据.
Abstract
To study the effect of complex water retention agents on the thermal processing quality of frozen abalone gastropod muscle,taking frozen abalone gastrocnemius muscle as the research object,using alginose,BL water retention agent,tapioca starch,sodium chloride and pure water as the factors,and mass loss rate and hardness as the response values,we designed the mixing optimization test using the D-Optional method to optimize the proportion of each formula of the composite water retention agent,and analyzed the changes in protein composition of myofibrillar proteins after the tenderization treatment.The results showed that the best ratio of composite water retainer was 4 g/100 g of alginate,2.51 g/100 g of BL water retainer,25 g/100 g of tapioca starch,65.49 g/100 g of ultrapure water,and 3 g/100 g of sodium chloride.Microstructural analysis showed that the myofibrils of abalone gastrocnemius muscle were swollen,arranged in a more orderly and structurally complete manner after treatment,and the degradation of myosin heavy chain and paramyosin,which constituted and the myofibrillar proteins,was reduced.The composite water retention agent has certain tenderizing effect on frozen abalone gastrocnemius muscle,and the experiment can provide theoretical basis for the quality improvement and deep processing of abalone gastrocnemius muscle.
维普
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