摘要
为探究复合磷酸盐复水处理对鱿鱼鲞复水后品质的影响,本研究以鱿鱼鲞为对象,探究不同添加量(0%、0.1%、0.3%、0.5%、0.7%)复合磷酸盐溶液复水鱿鱼鲞后其持水性(持水力、蒸煮损失率、水分分布及迁移)和肌原纤维蛋白特性(溶解度、总巯基含量、表面疏水性、内源荧光强度、紫外吸收强度、二级结构)的变化规律。结果表明,添加复合磷酸盐能显著提高复水鱿鱼鲞的持水力,降低蒸煮损失率,减缓不易流动水向自由水的迁移,且复合磷酸盐溶液质量分数为0.5%~0.7%时效果较佳;在肌原纤维蛋白特性方面,复合磷酸盐能使溶解度、总巯基含量和内源荧光强度增加,表面疏水性和紫外吸收强度降低,二级结构中α-螺旋向β-折叠的转化减少;适量添加复合磷酸盐用于鱿鱼鲞复水处理,有助于提升复水鱿鱼鲞的持水性、维持其肌原纤维蛋白特性和结构稳定性。本研究结果为鱿鱼鲞复水条件优化及其复水品质改善提供了一定的理论参考。
To elucidate the effect of rehydration treatment with compound phosphate on the quality of rehydrated squid,dried squid was used as the experimental material,then it was rehydrated with compound phosphate solutions at different concentrations(0%,0.1%,0.3%,0.5%,and 0.7%).The changes in water holding capacity(water holding power,cooking loss rate,and water distribution and migration)and myofibrillar protein characteristics(solubility,total sulfhydryl content,surface hydrophobicity,endogenous fluorescence intensity,UV absorption intensity,and secondary structure)of the rehydrated squid were investigated.The results indicated that the addition of compound phosphate significantly improved the water holding capacity,reduced the cooking loss rate,and slowed down the migration of immobile water to free water of rehydrated squid.Among the different concentrations of compound phosphate,the concentrations from 0.5%to 0.7%of compound phosphate exhibited better effect.In terms of myofibrillar protein characteristics,compound phosphate increased the solubility,total sulfhydryl content and endogenous fluorescence intensity,while reducing the surface hydrophobicity and UV absorption intensity,and the conversion ofα-helix toβ-sheet in the secondary structure of rehydrated squid.These results showed that the appropriate addition of compound phosphate for the rehydration treatment of dried squid could be conducive to enhance the water holding capacity and maintain the characteristics and structural stability of myofibrillar protein of rehydrated squid.The results of this study provide theoretical references for optimizing rehydration conditions and improving the rehydration quality of dried squid.
作者
彭婧妮
陈小娥
方旭波
项德胜
张晶
张颖
袁高峰
黄菊
PENG Jingni;CHEN Xiao’e;FANG Xubo;XIANG Desheng;ZHANG Jing;ZHANG Ying;YUAN Gaofeng;HUANG Ju(Food and Pharmacy College,Zhejiang Ocean University,Zhoushan,Zhejiang 316022;Zhejiang International Maritime College,Zhoushan,Zhejiang 316021;Zhejiang Dayang Xinghe Food Co.,Ltd.,Zhoushan,Zhejiang 316014)
出处
《核农学报》
北大核心
2025年第9期1942-1951,共10页
Journal of Nuclear Agricultural Sciences
基金
浙江省基础公益研究计划项目(LGN21C200010)
定海区科技计划项目(2021C31001)
浙江省大学生科技创新活动计划(新苗人才计划)项目(2024R411A009)。
关键词
鱿鱼鲞
复水
复合磷酸盐
持水性
肌原纤维蛋白
dried squid
rehydration
compound phosphate
water holding capacity
myofibrillar protein
