秘鲁鱿鱼丝褐变抑制剂的筛选

Selection of anti-browning agents for Dosidicus gigas slice

建立了糖-赖氨酸与鱿鱼丝浸提液-硅藻土体系两种秘鲁鱿鱼丝褐变的模拟体系,对亚硫酸钠、谷胱甘肽、肉桂酸、柠檬酸、乳酸钙、阿魏酸和多聚磷酸钠这7种褐变抑制剂,以及阿魏酸、肉桂酸与柠檬酸的协同抗褐变作用进行探讨,并将选出的褐变抑制剂应用于秘鲁鱿鱼丝中进行验证。结果表明:在模拟体系中,柠檬酸和阿魏酸的混合物抗褐变作用较为突出。在阿魏酸与柠檬酸的混合褐变抑制剂中,50mmol/L的柠檬酸的添加量在60℃时有效抑制秘鲁鱿鱼丝中的褐变反应,其抗褐变率随反应时间的延长而增大,在反应的第4d可达到23%。此混合物中柠檬酸在抗褐变过程中起主导作用,且在本实验范围内,随着其添加量的增加抗褐变效果增强,而阿魏酸的添加量对总抗褐变效果无明显影响。

In order to select effective and safe anti-browning agents for Dosidicus gigas slice,glucose-Lys system and squid slice extraction-celite system were used as simulation systems to investigate those agents＇anti-browning effects on Dosidicus gigas slice,including sodium sulfite,glutathione,cinnamic acid,citric acid,calcium lactate,ferulic,pentasodium tripolyphosphate,compound of ferulic and citric acid,and compound of cinnamic acid and citric acid.And the most effective agents were added in the Dosidicus gigas slice to test its anti-browning capacity.The result indicated that the compound of citric acid and ferulic was the most effective anti-browning agent compared with the others.The compound,in which citric acid at the concentration of 50mmol/L,was the most efficient anti-browning agent during storage at the temperature of 60℃ and the inhibiting browning rate could reach 23% after 4 days.However,its anti-browning capacity did not increase at the presence of ferulic.