复配保鲜剂对反复冻融鱿鱼品质的影响

摘要

The effect of the complex preservatives on the quality of repeated freeze-thaw (0,1,3,5 and 7 times) squid was studied.The changes in thawing loss (％ TL),cooking loss(％ CL),pressurized water loss(WL),tenderness,texture properties,color,salt-soluble protein (SSP) and active sulphur content in the squid were analyzed and compared with the control group.The results showed that TL,CL and WL increased with freeze-thaw times and were significantly different from the control group (P ＜ 0.05).Shear force increased at first and then decreased,texture properties (hardness,cohesiveness,springiness,gumminess,chewiness) gradually decreased,L*,a* decreased,b* increased.Tenderness,TPA index and color of the mixed group were better than that of the control group,but there was no significant difference (P ＜ 0.05).Salt-soluble protein and active sulphur content decreased and were significantly different from the control group (P ＞ 0.05).All these results demonstrated that the complex preservatives can improve its water retention,tenderness,texture properties and color,raise the SSP content and active sulphur content and keep the quality of frozen squid.%以解冻损失、蒸煮损失、加压失水率、嫩度、质构特性、色泽、盐溶性蛋白质含量(SSP)和活性巯基含量为指标,将鱿鱼分别进行0、1、3、5、7次冻融处理,研究复配保鲜剂对反复冻融鱿鱼品质的影响,并和对照组进行了比较.实验结果显示:随着冻融次数的增加,解冻损失、蒸煮损失和加压失水率随之增加,且复配组均显著低于对照组(P＜0.05);最大剪切力先增大后减小,质构特性(硬度、内聚性、弹性、胶黏性和咀嚼性)逐渐变差,L *值、a*值下降,b*值增加,复配组嫩度、TPA和色泽指标均优于对照组,但和对照组没有显著性差异(P＞0.05);盐溶性蛋白质含量和活性巯基含量下降,和对照组差异显著(P＜0.05).这表明,复配保鲜剂能够提高鱿鱼的保水性和嫩度,改善其质构特性和色泽,提高鱿鱼的SSP含量和活性巯基含量,保持冻藏鱿鱼的品质.