摘要
为了降低大菱鲆即食制品水分活度,延长制品保藏期,选择丙三醇、乳酸钠、麦芽糖醇3种水分活度降低剂,在单因素试验基础上,根据Box-Behnken原理设计三因素三水平响应面试验,建立二次多项数学模型,并进行保藏实验。以水分活度为指标,得到大菱鲆即食制品水分活度降低剂的最佳配比为丙三醇添加量4.1 mL/100 g、乳酸钠添加量1.5 mL/100 g、麦芽糖醇添加量4.0 g/100 g,在此配比下含水量40%的大菱鲆即食制品水分活度为0.781。将产品在37℃贮藏7 d后其菌落总数为4.04(lg(CFU/g))、TVB-N值为12.47 mg/100 g、TBA值为1.48 mg/100 g,均在国家标准限量范围内。说明利用水分活度降低剂能有效提高产品的保藏性能,延长产品的保藏期。
This study aimed to lower the water activity of ready-to-eat Scophthalmus maximus and consequently to prolong its storage life. Glycerol, sodium lactate and maltitol were used as water activity-lowering agents. The water activitylowering effect of each of these compounds was determined by one-factor-at-a-time experiments. Combinations of the water activity-lowering agents were optimized by response surface methodology based on a three-variable, three-level BoxBehnken design. Furthermore, storage experiments were carried out on samples with and without water activity-lowering agents. The optimum combination obtained was 4.1 mL/100 g glycerol, 1.5 mL/100 g sodium lactate and 4.0 g/100 g gmaltitol. Under this condition, the water activity of the product with 40% water was 0.781. After seven days of storage at 37 ℃, total bacterial count was 4.04（lg（CFU/g））, total volatile basic nitrogen（TVB-N） content was 12.47 mg/100 g, and thiobarbituric acid（TBA） value was 1.48 mg/100 g, which were all below the national standard limits. Accordingly, it was proved that the water activity-lowering agents could effectively improve the preservability of ready-to-eat Scophthalmus maximus and prolong its storage life.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2017年第22期269-274,共6页
Food Science
基金
河北省教育厅2013重点项目(ZD20131062)
河北省科技厅项目(14227111D)
河北省食品科学与工程"双一流"建设资金项目(2016SPGCA18)
关键词
大菱鲆即食制品
水分活度
水分活度降低剂
响应面试验
保藏
ready-to-eat Scophthalmus maximus
water activity
water activity-lowering agent
response surface methodology
preservation
