多脂红身鱼类鲭鱼在腌渍与干制加工中的品质变化及其控制技术的研究
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摘要
本文以鲭鱼为研究对象,致力于青皮红肉鱼类船上移动加工关键技术——负压腌渍和组合干燥技术的研究。通过考查负压腌渍工艺参数对产品品质的影响,优化腌渍工艺,同时揭示腌渍对鲭鱼蛋白质变性的影响机理。根据船上移动加工速率快、能耗低的要求,本文确定了热风-微波组合干燥工艺,并研究该工艺对产品色泽和质构的影响。筛选和复配了适用于鲭鱼干燥加工的抗氧化剂并对其应用效果进行了评估。得到如下结论:
1.负压腌渍最佳工艺参数:腌渍加盐率12%(w/w),腌渍温度15℃,真空度0.095MPa,腌渍时间4-6小时,此时产品各项指标均能满足设计要求。负压腌渍的流失效应是常压下2-4倍,负压对于挥发性盐基氮、组胺和三甲胺的脱除作用很强,因此腌渍温度可以适当提高,降低加工能耗。负压能促进盐和水分的交换,提高腌渍速率,缩短腌渍时间。
2.腌渍能导致鲭鱼肌肉蛋白质中肌球蛋白重链、M-蛋白和磷酸化酶的变性,导致蛋白质抽提率的降低。腌渍最初表现为氢键的破坏和巯基氧化导致蛋白质分子内交联,随着蛋白质结构进一步破坏,疏水基团大量暴露,最终表现为肌肉蛋白质降解,这可能与鲭鱼褐色肉含量较高和肌肉中酶系丰富有关。对于腌渍蛋白质变性机理的研究将为开发腌渍蛋白质变性保护剂提供理论指导。
3.热风-微波组合干燥所需的时间是热风干燥的1/3,干燥速率极大提高。但和热风干燥相比,组合干燥产品的L、a、b值均明显升高,硬度增加40%。
4.复配抗氧化剂由TBHQ、BHA和植酸组成,以浸涂的方式添加。对干燥过程脂肪的初级氧化和次级氧化抑制作用明显,有效抑制干燥和高温杀菌过程中产品色泽的劣变。
In this paper, mackerel was selected to develop a vessel mobileprocessing technology and vacuum salting and hot air-microwave drying wasthe key. To control the quality, effects of salting parameters on the quality wasinvestigated to optimize the salting processing technology. The effect of curingon protein properties was studied to find out the mechanism of proteindenatuation. According to the requirements of vessel mobile processing, hotair-microwave drying technology was developed, and the quality of productprocessed by hot air-microwave drying was compared with hot air drying.Antioxidant was screened to improve the quality, and the real effects wereevaluated when the antioxidant was used to mackerel hot air-microwavedrying. The main conclusion was as follows;
1. Optimal vacuum salting parameters was that the salt/fish ratio was12% (w/w), salting temperature was 15℃, vacuum degree was 0.095MPa andsalting time was 4-6 hours. Vacuum salting could restrain the increasing ofTVBN, histamine and TMA during salting, which was to say, vacuum technology improved the quality and safety of histamine-produced fish.Because vacuum promoted the TVBN, histamine and TMA flowing out tobrine, this was 2-4 times to atmospheric salting. Vacuum salting could promotesalt uptake and water exudation, so vacuum accelerated curing.
2. Curing induced to some muscle protein denatuation, including myosinheavy chains, M-protein and phosphorylase. At the beginning of curing,hydrogen bone was damaged and sulfhydryl groups was oxidized intodisulfide bonds. With the salt content in muscle increasing, hydrophobicgroups began to expose. When the protein denature to some degree, muscleprotein began to degrade. Protein degradation in mackerel muscle duringsalting may be related that many proteases were in the mackerel brownmuscle.
3. Hot air-microwave drying was an efficient, economical and practicaltechnology. Hot air-microwave drying time is 1/3 than that of hot air drying.However, the L, a and b values of hot-air-microwave was higher comparingwith hot air, and the hardness of hot air-microwave drying increased by 40%than that of hot air.
4. Combated antioxidant was composed of TBHQ, BHA and phytic.Mackerel fillets were immersed into antioxidant solution. Such was anefficient antioxidant which could suppress the primary and secondaryoxidation of fat in mackerel during hot air-microwave drying through eliminating peroxide value and stabilizing the TBA level. Even after hightemperature sterilizing, combated antioxidant was efficient to protect mackerelfat against oxidation.
1.负压腌渍最佳工艺参数:腌渍加盐率12%(w/w),腌渍温度15℃,真空度0.095MPa,腌渍时间4-6小时,此时产品各项指标均能满足设计要求。负压腌渍的流失效应是常压下2-4倍,负压对于挥发性盐基氮、组胺和三甲胺的脱除作用很强,因此腌渍温度可以适当提高,降低加工能耗。负压能促进盐和水分的交换,提高腌渍速率,缩短腌渍时间。
2.腌渍能导致鲭鱼肌肉蛋白质中肌球蛋白重链、M-蛋白和磷酸化酶的变性,导致蛋白质抽提率的降低。腌渍最初表现为氢键的破坏和巯基氧化导致蛋白质分子内交联,随着蛋白质结构进一步破坏,疏水基团大量暴露,最终表现为肌肉蛋白质降解,这可能与鲭鱼褐色肉含量较高和肌肉中酶系丰富有关。对于腌渍蛋白质变性机理的研究将为开发腌渍蛋白质变性保护剂提供理论指导。
3.热风-微波组合干燥所需的时间是热风干燥的1/3,干燥速率极大提高。但和热风干燥相比,组合干燥产品的L、a、b值均明显升高,硬度增加40%。
4.复配抗氧化剂由TBHQ、BHA和植酸组成,以浸涂的方式添加。对干燥过程脂肪的初级氧化和次级氧化抑制作用明显,有效抑制干燥和高温杀菌过程中产品色泽的劣变。
In this paper, mackerel was selected to develop a vessel mobileprocessing technology and vacuum salting and hot air-microwave drying wasthe key. To control the quality, effects of salting parameters on the quality wasinvestigated to optimize the salting processing technology. The effect of curingon protein properties was studied to find out the mechanism of proteindenatuation. According to the requirements of vessel mobile processing, hotair-microwave drying technology was developed, and the quality of productprocessed by hot air-microwave drying was compared with hot air drying.Antioxidant was screened to improve the quality, and the real effects wereevaluated when the antioxidant was used to mackerel hot air-microwavedrying. The main conclusion was as follows;
1. Optimal vacuum salting parameters was that the salt/fish ratio was12% (w/w), salting temperature was 15℃, vacuum degree was 0.095MPa andsalting time was 4-6 hours. Vacuum salting could restrain the increasing ofTVBN, histamine and TMA during salting, which was to say, vacuum technology improved the quality and safety of histamine-produced fish.Because vacuum promoted the TVBN, histamine and TMA flowing out tobrine, this was 2-4 times to atmospheric salting. Vacuum salting could promotesalt uptake and water exudation, so vacuum accelerated curing.
2. Curing induced to some muscle protein denatuation, including myosinheavy chains, M-protein and phosphorylase. At the beginning of curing,hydrogen bone was damaged and sulfhydryl groups was oxidized intodisulfide bonds. With the salt content in muscle increasing, hydrophobicgroups began to expose. When the protein denature to some degree, muscleprotein began to degrade. Protein degradation in mackerel muscle duringsalting may be related that many proteases were in the mackerel brownmuscle.
3. Hot air-microwave drying was an efficient, economical and practicaltechnology. Hot air-microwave drying time is 1/3 than that of hot air drying.However, the L, a and b values of hot-air-microwave was higher comparingwith hot air, and the hardness of hot air-microwave drying increased by 40%than that of hot air.
4. Combated antioxidant was composed of TBHQ, BHA and phytic.Mackerel fillets were immersed into antioxidant solution. Such was anefficient antioxidant which could suppress the primary and secondaryoxidation of fat in mackerel during hot air-microwave drying through eliminating peroxide value and stabilizing the TBA level. Even after hightemperature sterilizing, combated antioxidant was efficient to protect mackerelfat against oxidation.
引文
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