摘要:
以罗非鱼为实验对象,考察超声波辅助渗透海藻糖对冷冻干燥罗非鱼片品质的影响。以复水率、白度值、质构和Ca2+-ATPase活性的综合评分为指标,利用单因素实验和响应面法对超声波辅助渗透海藻糖的工艺条件进行了优化。结果表明,最佳工艺条件为:超声波功率450 W,超声波时间55 min,海藻糖质量浓度90 g/L,在此条件下复水率为(0.5983±0.0060) g/g、白度为75.1287±0.2540、Ca2+-ATPase活性为(2.4997±0.0113) μmolPi/mgprot/h、硬度为(3.7433±0.0492) N、弹性为(1.1753±0.0096) mm、胶黏性为(2.3373±0.0193) N,咀嚼性为(1.6763±0.0082) mJ,冷冻干燥罗非鱼片品质的综合得分为0.6229±0.0101,与预测值(0.6339)相差1.74%。说明超声波辅助渗透海藻糖是提高冷冻干燥罗非鱼片理化品质的有效方法。
关键词:
-
罗非鱼
/
-
超声波
/
-
海藻糖
/
-
冷冻干燥
/
-
响应面法
/
-
品质
Abstract:
Tilapia was used as the experimental object, the effects of ultrasound-assisted infiltration of trehalose on the quality of freeze-dried tilapia fillets were studied. The pretreatment process conditions of ultrasonic-assisted infiltration of trehalose were optimized using single-factor experiments and response surface experiment with the comprehensive scores of rehydration rate, whiteness value, texture, and Ca2+-ATPase activity as indexes. The results showed that the optimum process conditions were ultrasonic power 450 W, ultrasonic time 55 min, trehalose concentration 90 g/L. Under these conditions physical and chemical indicators were:rehydration rate (0.5983±0.0060) g/g, whiteness value of 75.1287±0.2540, Ca2+-ATPase activity of (2.4997±0.0113) μmolPi/mgprot/h, hardness of (3.7433±0.0492) N, elasticity of (1.1753±0.0096) mm, adhesiveness (2.3373±0.0193) N and chewiness (1.6763±0.0082) mJ, all of which were optimized. The comprehensive score of freeze-dried tilapia fillet quality was 0.6229±0.0101, which was 1.74% less than the predicted value (0.6339) compared with the theoretical value. It showed that the ultrasound-assisted infiltration of trehalose was an effective method to improve the physicochemical quality of freeze-dried tilapia fillets.
下载:
