低温真空慢煮加工对半壳扇贝肌肉品质特性的影响

Effect of Low Temperature Vacuum Slow Cooking on Muscle Quality Characteristics of Half Shell Scallop

姜珊珊 ¹刁志杰 ²蒋慧丽 ¹水珊珊 ²张宾 ¹林慧敏²

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作者信息

1. 浙江海洋大学食品与药学学院,浙江舟山 316022;浙江海洋大学中意比萨海洋研究生学院,浙江舟山 316022
2. 浙江海洋大学食品与药学学院,浙江舟山 316022
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摘要

以半壳栉孔扇贝为原料,通过感官品质、汁液损失率、水分含量、水分活度、质构、肌原纤维蛋白提取及微观结构等指标研究不同处理温度(60、65、70、75、80℃)、不同处理时间(30、45、60、75 min)的真空低温慢煮(sous vide,SV)对半壳扇贝肌肉品质特性的影响.结果表明,随着烹饪温度的升高和时间的延长,SV扇贝的感官评分值呈现先升高再降低的趋势,在 70和 75℃煮制 30 min时感官评分值最大;60～75℃间SV扇贝汁液损失率升高但无显著性差异(P<0.05),当温度升高至 80℃时,SV扇贝汁液损失率显著升高(P<0.05);60～70℃间,延长烹饪时间,样品水分含量无显著性差异(P>0.05),75～80℃间,延长烹饪时间,样品水分含量显著降低(P<0.05);温度大于 70℃时,相同烹饪时间,随温度升高,扇贝硬度降低(P<0.05);随时间和温度升高,剪切力显著升高(P<0.05);温度升高时间增大,肌原纤维蛋白提取率降低,在 75和 80℃时,延长烹饪时间肌原纤维蛋白提取率未发现显著降低(P>0.05);扫描电镜和HE染色观察显示,随烹饪温度升高,肌纤维断裂,边界模糊,断裂的肌纤维交联,混乱程度升高,最后断裂的肌纤维聚集成大团.综上,70和 75℃真空烹饪 30 min的扇贝感官品质最佳,此时产品汁液损失率、弹性均小于对照组(100℃,15 min),水分含量、水分活度、硬度、肌原纤维蛋白提取率均高于对照组.该实验结果为SV半壳扇贝的工业化生产,保障流通时SV半壳扇贝品质提供理论支持.

Abstract

This study utilized half-shell Chlamys farreri as the primary material to investigate the effects of different sous vide(SV)cooking temperatures(60,65,70,75,80℃)and cooking times(30,45,60,75 min)on the quality attributes of the Chlamys farreri muscle.Sensory quality,drip loss,moisture content,water activity,texture,myofibrillar protein extraction,and microstructure were evaluated as key indicators.The results showed that as the cooking temperature and time increased,the sensory scores of SV Chlamys farreri initially rose and then declined,with the highest sensory score observed at 70 and 75℃after 30 minutes of cooking.The drip loss of SV Chlamys farreri increased between 60 and 75℃without significant differences(P<0.05),but significantly increased at 80℃(P<0.05).In the temperature range of 60～70℃,there was no significant difference in moisture content with extended cooking time(P<0.05),while between 75 and 80℃,the moisture content significantly decreased with prolonged cooking(P<0.05).When the temperature exceeded 70℃,the hardness of the scallops reduced with an increase in temperature for the same cooking time(P<0.05).Shear force significantly increased with longer SV cooking time and higher temperatures(P<0.05).The extraction rate of myofibrillar protein decreased with the increase of temperature.No significant decrease was found in myofibrillar protein extraction rate at 75 and 80℃for prolonged cooking time(P>0.05).Scanning electron microscopy and HE staining illustrated that as the cooking temperature increased,myofibrils underwent breakage,boundaries became indistinct,fractured myofibrils were cross-linked,and the disorder level escalated,ultimately leading to the aggregation of broken myofibrils into large masses.In conclusion,the optimal sensory quality of the scallops was achieved at 70 and 75℃with 30 minutes of SV cooking,where drip loss and elasticity were lower than those in the control group(100℃,15 min),while moisture content,water activity,hardness,and myofibrillar protein extraction rate were higher than those in the control group.

关键词

栉孔扇贝/低温真空慢煮/品质特性/肌原纤维蛋白

Key words

Chlamys farreri/sous vide cooking/quality characteristics/myofibrillar protein

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基金项目

国家重点研发计划项目(2021YFD2100504)

浙江省特支计划科技创新项目(2020R52027)

出版年

2024

食品工业科技

北京一轻研究院

食品工业科技

CSTPCD北大核心

影响因子：0.842

ISSN：1002-0306

参考文献量17

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