烹煮时间对菲律宾蛤仔质构及烹煮液性质影响的研究

Effects of boiling time on texture of Ruditapes philippinarum and characteristic of its boiled liquids

研究不同烹煮时间下菲律宾蛤仔烹煮液中蛋白质及总糖含量、抗氧化活性及菲律宾蛤仔肉质构的变化。研究发现随烹煮时间的增加,烹煮液中蛋白质和总糖浓度上升,在烹煮20min时,烹煮液中蛋白质及总糖浓度分别为6mg/m L及181.1μg/m L。烹煮液清除羟基自由基及ABTS+自由基能力均高于未烹煮时菲律宾蛤仔浸出液,而烹煮5min以后,烹煮时间对烹煮液清除自由基能力的影响不显著。菲律宾蛤仔肉的硬度、弹性、内聚性及耐咀性在5min后显著升高(p<0.05),而各烹煮时间之间,变化不显著。研究结果表明,菲律宾蛤仔烹煮5min后,菲律宾蛤仔肉质构变化不显著,在实际加工过程中,可以将菲律宾蛤仔烹煮时间定为5min,同时烹煮液中含有蛋白质、多糖成分及抗氧化活性物质,适合继续加工利用。

The effects of boiling time of R.philippinarum on crude proteins and total carbohydrates in the boiled liquids,as well as antioxidant activities of the liquids were investigated.TPA（ Texture Profile Analysis）was applied for the determination of texture characteristic of boiled R.philippinarum.The results showed that the concentration of proteins and carbohydrates in the boiled solutions increased with increasing boiling time,6mg/mL and 181.1μg/mL when boiled 20min, respectively.The hydroxyl radical and ABTS＊· scavenging activities of the boiled solutions were higher than that of the unboiled, but the boiling time had no effects on the activities after R.philippinarum was boiled for 5min.Hardness, springiness, cohesiveness and chewiness of boiled R.philippinarum were significantly higher than that of the unboiled （ p 〈 0.05）, but the boiling time had no effects on them. The texture of R. philippinarum changed weakly after boiled for 5min indicated that it could be cooked for 5min in practice,and the boiled solution had proteins, carbohydrates and antioxidant substances, which could be suitable for further processing.