不同水分活度降低剂对大菱鲆即食制品的影响.pdf

※工艺技术
品
2017,Vol.38,Mo.22269
不同水分活度降低剂对大菱鲆即食制品的影响
李敬,苏红,张晓梅,刘红英*,齐凤生2
(1.河北农业大学食品科技学院,河北保定071000:2.河北农业大学海洋学院,河北秦皇岛066000
摘要:为了降低大菱鲆即食制品水分活度,延长制品保藏期,选择丙三醇、乳酸钠、麦芽糖醇3种水分活度降低
剂,在单因素试验基础上,根据Box- Behnken原理设计三因素三水平响应面试验,建立二次多项数学模型,并进行
保藏实验。以水分活度为指标,得到大菱鉀即食制品水分活度降低剂的最佳配比为丙三醇添加量4.1mL/100g、乳
酸钠添加量1.5mL/100g、麦芽糖醇添加量4.0g/1008,在此配比下含水量40%的大菱鲆即食制品水分活度为0.781。
将产品在37℃贮藏7d后其菌落总数为4.04(g(CFUg))、TVB-N值为1247mg100g、TBA值为1.48mg/100g,均
在国家标准限量范围内。说明利用水分活度降低剂能有效提高产品的保藏性能,延长产品的保藏期。
关键词:大菱鲆即食制品;水分活度;水分活度降低剂:响应面试验:保藏
Effects of Different Water Activity-lowering Agents on Ready-to-eat Scophthalmus maximus
LI Jing, SU Hong, ZHANG Xiaomei, LIU Hongying QI Fengsheng
(1. College of Food Science and Technology, Hebei Agricultural University, Baoding 071000, China
2. College of Ocean, Hebei Agricultural University, Qinhuangdao 066000, China)
Abstract: This study aimed to lower the water activity of ready-to-eat Scophthalmus maximus and consequently to prolong
its storage life. Glycerol, sodium lactate and maltitol were used as water activity-lowering agents. The water activity
lowering effect of each of these compounds was determined by one-factor-at-a-time experiments. Combinations of the
water activity-lowering agents were optimized by response surface methodology based on a three-variable, three-level Box-
Behnken design. Furthermore, storage experiments were carried out on samples with and without water activity-lowering
agents. The optimum combination obtained was 4.1 ml100 g glycerol, 1. 5 ml/100 g sodium lactate and 4.0 g /100 g
maltitol. Under this condition, the water activity of the product with 40%o water was 0.781. After seven days of storage at
37 C, total bacterial count was 4.04(1g(CFU/)), total volatile basic nitrogen(tvb-n)content was 12.47 m/100 and
thiobarbituric acid(TBA )value was 1. 48 mg/100 g, which were all below the national standard limits. Accordingly, it was
proved that the water activity-lowering agents could effectively improve the preservability of ready-to-eat Scophthal mus
maximus and prolong its storage life
Key words: ready-to-eat Scophthalmus maximus; water activity; water activity-lowering agent; response surface
methodology; preservation
DOI:10.7506/spkx1002-6630-201722040
中图分类号:TS254.4
文献标志码
文章编号:1002-6630(2017)22-0269-06
引文格式:
李敬,苏红,张晓梅,等,不同水分活度降低剂对大菱鲆即食制品的影响J.食品科学,2017,38(22):269-274.
DOI:10.7506/spkx1002-6630-201722040.htp://www.spkx.ne.cn
LI Jing, SU Hong, ZHANG Xiaomei, et al. Effects of different water activity-lowering agents on ready-to-eat Scophthalmus
maximus[J]. Food Science, 2017, 38(22): 269-274(in Chinese with English abstract )DO]: 10. 7506/spkx1002-6630
201722040.http://www.spkx.net.cn
收稿日期:2016-10-25
基金项目:河北省教育厅2013重点项目(ZD20131062);河北省科技厅项目(14227111D);
河北省食品科学与工程“双一流”建设资金项目(2016 SPGCA18)
作者简介:李敬(1992-),女,硕士研究生,研究方向为水产品加工与贮藏。E-mail:ling921108@163.com
*通信作者:刘红英(1962-),女,教授,博士,研究方向为水产品加工与贮藏。E-mail:liuo66000ina.com
齐凤生(1963-),男,副教授,硕士,研究方向为水产品加工与贮藏。E-mail:qifsh066003@163.com
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