摘要
鱼头汤在熬煮过程中会自组装形成不同粒径大小的胶粒。该研究选取熬煮时间为150 min的鳙鱼和三文鱼头汤,采用马尔文激光粒度分析仪测定其经粗滤、离心、微滤和超滤处理后胶粒的粒径分布,利用6种化学法研究不同粒径大小的鳙鱼和三文鱼头汤胶粒的体外抗氧化能力。结果表明,经过一系列不同的处理,汤中胶粒的平均粒径显著减小(P<0.05)。鳙鱼和三文鱼头汤胶粒的DPPH·清除能力和O2-·清除能力接近(P>0.05),鳙鱼头汤胶粒的Fe2+螯合能力和ABTS+·清除能力大于三文鱼头汤(P<0.05),但都表现为粗滤>离心>微滤>超滤,三文鱼头汤胶粒的·OH清除能力和总还原能力大于鳙鱼头汤(P<0.05)。不同粒径大小的鳙鱼和三文鱼头汤胶粒均具有抗氧化活性,且粒径较大时抗氧化活性更好,为鱼头汤的精深加工与应用提供了理论依据。
Colloidal particles with different sizes can be formed through self-assembly formation of ingredients migration in fish head soup.The A.nobilis and Salmon Salar head soups with a boiling time of 150 min were selected as the objects in this study.The particle size distribution of the colloidal droplets after coarse filtration,centrifugation,microfiltration and ultrafiltration were measured by Malvern laser particle size analyzer.Six chemical methods were used to study the in vitro antioxidant activities of the four kinds of colloidal particles in A.nobilis and Salmon Salar head soups.The results showed that the average particle size of the colloidal droplets in the soup was significantly reduced after a series of different treatments(P<0.05).The DPPH·and O2-·scavenging ability of A.nobilis was close to Salmon Salar head soup(P>0.05).The Fe2+chelation ability and ABTS+·scavenging ability of A.nobilis head soup were higher than that of Salmon Salar head soup(P<0.05),but all of them showed as coarse filtration>centrifugation>microfiltration>ultrafiltration.The·OH scavenging ability and total reducing ability of the Salmon Salar head soup were higher than that of the A.nobilis head soup(P<0.05).Such results showed that the A.nobilis and Salmon Salar head soup colloidal droplets with different particle sizes have antioxidant activity,and the antioxidant activity is better when the particle size is larger.It can provide a theoretical basis for the deep processing and application of fish head soup.
作者
乐彩虹
苏红
陶宁萍
LE Caihong;SU Hong;TAO Ningping(College of Food Science and Technology,Shanghai Ocean University,Shanghai 201306,China;Shanghai Engineering Research Center of Aquatic-Product Processing&Preservation,Shanghai 201306,China)
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2020年第4期78-84,共7页
Food and Fermentation Industries
基金
国家重点研发计划专项(2016YFD0400202-8)
关键词
鳙鱼头
三文鱼头
汤
胶粒
抗氧化活性
Aristichthys nobilis head
Salmon Salar head
soup
colloidal
antioxidant activity
