不同抗冻剂对鱿鱼滑冻藏期间品质特性的影响
TS254.4; 为了提高冷冻鱿鱼滑制品品质的稳定性,本研究以秘鲁鱿鱼为原料,通过测定鱿鱼滑的凝胶强度、持水性、水分分布状态、Ca2+-ATPase活性和微观结构等指标,探究不同添加量的海藻糖(2％、4％、6％)、乳糖醇(2％、4％、6％)和乳酸钠(2％、3％、4％)对鱿鱼滑在冻藏 150 d的冷冻保护作用及其品质的影响.结果表明,随着添加量的增加,海藻糖、乳糖醇和乳酸钠均能显著提高鱿鱼滑在冻藏期间的凝胶强度和持水性(P<0.05).在冻藏 150 d后,6％海藻糖、6％乳糖醇和 4％乳酸钠组鱿鱼滑Ca2+-ATPase活性分别为 0.28、0.26和 0.30 μmol Pi/(mg...
Saved in:
| Published in | 食品工业科技 Vol. 44; no. 11; pp. 388 - 396 |
|---|---|
| Main Authors | , , , , , , |
| Format | Journal Article |
| Language | Chinese |
| Published |
大连工业大学食品学院国家海洋食品工程技术研究中心,辽宁大连 116034%黑龙江远光肠衣有限公司,黑龙江哈尔滨 150060%辽渔集团有限公司,辽宁大连 116000
01.06.2023
|
| Subjects | |
| Online Access | Get full text |
| ISSN | 1002-0306 |
| DOI | 10.13386/j.issn1002-0306.2022080078 |
Cover
| Abstract | TS254.4; 为了提高冷冻鱿鱼滑制品品质的稳定性,本研究以秘鲁鱿鱼为原料,通过测定鱿鱼滑的凝胶强度、持水性、水分分布状态、Ca2+-ATPase活性和微观结构等指标,探究不同添加量的海藻糖(2％、4％、6％)、乳糖醇(2％、4％、6％)和乳酸钠(2％、3％、4％)对鱿鱼滑在冻藏 150 d的冷冻保护作用及其品质的影响.结果表明,随着添加量的增加,海藻糖、乳糖醇和乳酸钠均能显著提高鱿鱼滑在冻藏期间的凝胶强度和持水性(P<0.05).在冻藏 150 d后,6％海藻糖、6％乳糖醇和 4％乳酸钠组鱿鱼滑Ca2+-ATPase活性分别为 0.28、0.26和 0.30 μmol Pi/(mg prot·h),显著高于空白组0.17 μmol Pi/(mg prot·h)(P<0.05),延缓了鱿鱼滑肌原纤维蛋白的变性程度.电镜扫描图(SEM)显示,随着冻藏时间的延长,相比乳糖醇组及空白组,添加 6％海藻糖和 4％乳酸钠的鱿鱼滑微观组织较为紧密,较好地保持了鱿鱼滑的凝胶网络结构.结合感官评定,添加 6％海藻糖能够提高冻藏后鱿鱼滑的口感和整体接受度.综上,6％海藻糖可有效延缓鱿鱼滑在冻藏期间的品质变化,为提升秘鲁鱿鱼应用及冷冻调理制品的品质提供理论依据. |
|---|---|
| AbstractList | TS254.4; 为了提高冷冻鱿鱼滑制品品质的稳定性,本研究以秘鲁鱿鱼为原料,通过测定鱿鱼滑的凝胶强度、持水性、水分分布状态、Ca2+-ATPase活性和微观结构等指标,探究不同添加量的海藻糖(2％、4％、6％)、乳糖醇(2％、4％、6％)和乳酸钠(2％、3％、4％)对鱿鱼滑在冻藏 150 d的冷冻保护作用及其品质的影响.结果表明,随着添加量的增加,海藻糖、乳糖醇和乳酸钠均能显著提高鱿鱼滑在冻藏期间的凝胶强度和持水性(P<0.05).在冻藏 150 d后,6％海藻糖、6％乳糖醇和 4％乳酸钠组鱿鱼滑Ca2+-ATPase活性分别为 0.28、0.26和 0.30 μmol Pi/(mg prot·h),显著高于空白组0.17 μmol Pi/(mg prot·h)(P<0.05),延缓了鱿鱼滑肌原纤维蛋白的变性程度.电镜扫描图(SEM)显示,随着冻藏时间的延长,相比乳糖醇组及空白组,添加 6％海藻糖和 4％乳酸钠的鱿鱼滑微观组织较为紧密,较好地保持了鱿鱼滑的凝胶网络结构.结合感官评定,添加 6％海藻糖能够提高冻藏后鱿鱼滑的口感和整体接受度.综上,6％海藻糖可有效延缓鱿鱼滑在冻藏期间的品质变化,为提升秘鲁鱿鱼应用及冷冻调理制品的品质提供理论依据. |
| Author | 焦甜甜 王月月 尚珊 傅宝尚 于波 姜鹏飞 祁立波 |
| AuthorAffiliation | 大连工业大学食品学院国家海洋食品工程技术研究中心,辽宁大连 116034%黑龙江远光肠衣有限公司,黑龙江哈尔滨 150060%辽渔集团有限公司,辽宁大连 116000 |
| AuthorAffiliation_xml | – name: 大连工业大学食品学院国家海洋食品工程技术研究中心,辽宁大连 116034%黑龙江远光肠衣有限公司,黑龙江哈尔滨 150060%辽渔集团有限公司,辽宁大连 116000 |
| Author_FL | JIANG Pengfei QI Libo FU Baoshang JIAO Tiantian YU Bo SHANG Shan WANG Yueyue |
| Author_FL_xml | – sequence: 1 fullname: SHANG Shan – sequence: 2 fullname: WANG Yueyue – sequence: 3 fullname: JIAO Tiantian – sequence: 4 fullname: FU Baoshang – sequence: 5 fullname: JIANG Pengfei – sequence: 6 fullname: YU Bo – sequence: 7 fullname: QI Libo |
| Author_xml | – sequence: 1 fullname: 尚珊 – sequence: 2 fullname: 王月月 – sequence: 3 fullname: 焦甜甜 – sequence: 4 fullname: 傅宝尚 – sequence: 5 fullname: 姜鹏飞 – sequence: 6 fullname: 于波 – sequence: 7 fullname: 祁立波 |
| BookMark | eNo9jz1LAzEcxjNUsNZ-CgenO_9JLukFXKT4BgUXnUtyJKWnXMUg4qYiQsVSpcOBCI66yUEHSxW_jLn2voUHisvzwG94XpZQJeklGqEVDD6mNORrsd-1NsEAxAMK3CdACIQAjbCCqv94EdWt7SoAjIExRqto_ft94O7v8tvU3Uxd_8q9TYrsq8g-8ulDSebpMH96LtKxG13Ox6-z_iS_eJk9XrvPzI0Gy2jByCOr639eQwdbm_vNHa-1t73b3Gh5FgMRHmORFpIZEpUTFDMgJNdKMKChZCJSjAdSSUGEDqChTSmciFBhw7U0inNaQ6u_uWcyMTLptOPe6UlSNrbtcef8MC7P0vJRIOgPmphjZQ |
| ClassificationCodes | TS254.4 |
| ContentType | Journal Article |
| Copyright | Copyright © Wanfang Data Co. Ltd. All Rights Reserved. |
| Copyright_xml | – notice: Copyright © Wanfang Data Co. Ltd. All Rights Reserved. |
| DBID | 2B. 4A8 92I 93N PSX TCJ |
| DOI | 10.13386/j.issn1002-0306.2022080078 |
| DatabaseName | Wanfang Data Journals - Hong Kong WANFANG Data Centre Wanfang Data Journals 万方数据期刊 - 香港版 China Online Journals (COJ) China Online Journals (COJ) |
| DatabaseTitleList | |
| DeliveryMethod | fulltext_linktorsrc |
| Discipline | Engineering |
| DocumentTitle_FL | Effects of Different Cryoprotectant on the Quality Characteristics of Squid Mince during Frozen Storage |
| EndPage | 396 |
| ExternalDocumentID | spgykj202311049 |
| GrantInformation_xml | – fundername: 国家重点研发计划 funderid: (2019YFD0902000) |
| GroupedDBID | -02 2B. 4A8 5XA 5XC 92H 92I 93N ABJNI ACGFS ALMA_UNASSIGNED_HOLDINGS CCEZO CDRFL CW9 GROUPED_DOAJ PSX TCJ TGT U1G U5L |
| ID | FETCH-LOGICAL-s1029-55ce9a5f2c306b5f09a6eb95038a59cb564aba929e407ef4076298b1f6eafb663 |
| ISSN | 1002-0306 |
| IngestDate | Thu May 29 04:10:02 EDT 2025 |
| IsPeerReviewed | true |
| IsScholarly | true |
| Issue | 11 |
| Keywords | Ca2+-ATPase活性 鱿鱼滑 SEM 凝胶强度 冻藏 |
| Language | Chinese |
| LinkModel | OpenURL |
| MergedId | FETCHMERGED-LOGICAL-s1029-55ce9a5f2c306b5f09a6eb95038a59cb564aba929e407ef4076298b1f6eafb663 |
| PageCount | 9 |
| ParticipantIDs | wanfang_journals_spgykj202311049 |
| PublicationCentury | 2000 |
| PublicationDate | 2023-06-01 |
| PublicationDateYYYYMMDD | 2023-06-01 |
| PublicationDate_xml | – month: 06 year: 2023 text: 2023-06-01 day: 01 |
| PublicationDecade | 2020 |
| PublicationTitle | 食品工业科技 |
| PublicationTitle_FL | Science and Technology of Food Industry |
| PublicationYear | 2023 |
| Publisher | 大连工业大学食品学院国家海洋食品工程技术研究中心,辽宁大连 116034%黑龙江远光肠衣有限公司,黑龙江哈尔滨 150060%辽渔集团有限公司,辽宁大连 116000 |
| Publisher_xml | – name: 大连工业大学食品学院国家海洋食品工程技术研究中心,辽宁大连 116034%黑龙江远光肠衣有限公司,黑龙江哈尔滨 150060%辽渔集团有限公司,辽宁大连 116000 |
| SSID | ssib001105553 ssib051376492 ssj0050115 |
| Score | 2.31746 |
| Snippet | TS254.4; 为了提高冷冻鱿鱼滑制品品质的稳定性,本研究以秘鲁鱿鱼为原料,通过测定鱿鱼滑的凝胶强度、持水性、水分分布状态、Ca2+-ATPase活性和微观结构等指标,探究不同添加量的海藻糖(2％、4％、6％)、乳糖醇(2％、4％、6％)和乳酸钠(2％、3％、4％)对鱿鱼滑在冻藏 150... |
| SourceID | wanfang |
| SourceType | Aggregation Database |
| StartPage | 388 |
| Title | 不同抗冻剂对鱿鱼滑冻藏期间品质特性的影响 |
| URI | https://d.wanfangdata.com.cn/periodical/spgykj202311049 |
| Volume | 44 |
| hasFullText | 1 |
| inHoldings | 1 |
| isFullTextHit | |
| isPrint | |
| link | http://utb.summon.serialssolutions.com/2.0.0/link/0/eLvHCXMwnV3Na9RAFB9qC6IH8RO_Keic6tZ8zCQz4CXZzVIEPbXQW0l2k0qFVWx7sCcVESoWlR4KInjUmxR6sFTxn3G37X_he29ms6nWWr2EtzNv3vzeR2bfJDMZxq7DsJ8HWShqRTtzakKlbi3L_bTm5C23aLtt5bdwN_Kdu8HElLg9LaeHRm5UVi0tLmTjraV995X8j1ehDPyKu2T_wbOlUCgAGvwLV_AwXA_lY54IHiuuGjyRXDtc1XkScBVxHWKJCngcE6G58pCImjzWPNE8dnnc7BPUCji1W2mlUIhqYpWuc03MUBIL6suHDBR54GekeBJiFyg5wJUTUYglOuKKmOMG9mJbNarZMMqMfBJeygT-kEfSqgZCQBQIRGykmirfrxCvY1kAqYoGNVCQcBVb9EqVxB4WAB8QVIGVfaIqH8ymJFku4bpR9lh9VuL5gzVdFN3ELsgKCq2sk_20KnmAaBCO_WxRVmmoJRfqGA1qEMUBeY6EIyFI5QNsGqK3jFnIlNYsEBZY5aD-SGiSTFAjozRY14e7kTRKBgAsyD3Kjrl4prjgnqT4MmGlsZmmAIFYQHCGu05GpgiFErA2gAAiclEH6zNt9YcAN8yRadVEfIjpgF6MCVTfccJGeqTGYIriBA6hLHUKyDmC-ovxRjD2RsMfEsohzeM4lWQAswWcU1ezBfO10v6o6Fb--30bwyaN9M1Bzb9lKL5Pb0znqIuyh3EPd7wrTNgHiVm5XHb-4ezj-3MY0JCsC32EjXhhaBal2AdINPnBs24Hybd0IXcQuvyYnsTJH639sH0eZdf6gG7-GQ5tZuwUaWe2kndPnmQn7IR5NDKj3yk2tHTvNDte-YzqGXbrx5eV7ptXvZdr3Rdb3eVn3c-bu-vfd9e_9rbeQsnO2uve-w-7axvd1ac7G5-2lzd7Tz5uv3ve_bbeXV05y6aayWR9omZPhanNu7hWT8pWrlNZeC0AmsnC0WmQZxo_a5VK3cpkINIshVlfLpwwL-ASeFplbhHkaZHBBOscG-486OTn2Wg7bRepStuhL3MR4rMVlXqeDjOYB-KRfhfYqNV9xo768zO_-OLi31kusWODsegyG154tJhfgZnMQnaVHPgTiXnjiA |
| linkProvider | Directory of Open Access Journals |
| openUrl | ctx_ver=Z39.88-2004&ctx_enc=info%3Aofi%2Fenc%3AUTF-8&rfr_id=info%3Asid%2Fsummon.serialssolutions.com&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Ajournal&rft.genre=article&rft.atitle=%E4%B8%8D%E5%90%8C%E6%8A%97%E5%86%BB%E5%89%82%E5%AF%B9%E9%B1%BF%E9%B1%BC%E6%BB%91%E5%86%BB%E8%97%8F%E6%9C%9F%E9%97%B4%E5%93%81%E8%B4%A8%E7%89%B9%E6%80%A7%E7%9A%84%E5%BD%B1%E5%93%8D&rft.jtitle=%E9%A3%9F%E5%93%81%E5%B7%A5%E4%B8%9A%E7%A7%91%E6%8A%80&rft.au=%E5%B0%9A%E7%8F%8A&rft.au=%E7%8E%8B%E6%9C%88%E6%9C%88&rft.au=%E7%84%A6%E7%94%9C%E7%94%9C&rft.au=%E5%82%85%E5%AE%9D%E5%B0%9A&rft.date=2023-06-01&rft.pub=%E5%A4%A7%E8%BF%9E%E5%B7%A5%E4%B8%9A%E5%A4%A7%E5%AD%A6%E9%A3%9F%E5%93%81%E5%AD%A6%E9%99%A2%E5%9B%BD%E5%AE%B6%E6%B5%B7%E6%B4%8B%E9%A3%9F%E5%93%81%E5%B7%A5%E7%A8%8B%E6%8A%80%E6%9C%AF%E7%A0%94%E7%A9%B6%E4%B8%AD%E5%BF%83%2C%E8%BE%BD%E5%AE%81%E5%A4%A7%E8%BF%9E+116034%25%E9%BB%91%E9%BE%99%E6%B1%9F%E8%BF%9C%E5%85%89%E8%82%A0%E8%A1%A3%E6%9C%89%E9%99%90%E5%85%AC%E5%8F%B8%2C%E9%BB%91%E9%BE%99%E6%B1%9F%E5%93%88%E5%B0%94%E6%BB%A8+150060%25%E8%BE%BD%E6%B8%94%E9%9B%86%E5%9B%A2%E6%9C%89%E9%99%90%E5%85%AC%E5%8F%B8%2C%E8%BE%BD%E5%AE%81%E5%A4%A7%E8%BF%9E+116000&rft.issn=1002-0306&rft.volume=44&rft.issue=11&rft.spage=388&rft.epage=396&rft_id=info:doi/10.13386%2Fj.issn1002-0306.2022080078&rft.externalDocID=spgykj202311049 |
| thumbnail_s | http://utb.summon.serialssolutions.com/2.0.0/image/custom?url=http%3A%2F%2Fwww.wanfangdata.com.cn%2Fimages%2FPeriodicalImages%2Fspgykj%2Fspgykj.jpg |