复配保鲜剂对冻藏鱿鱼品质变化的影响

Influence of complex preservatives on squid quality changes during frozen

选取海藻糖、乳酸钠、混合磷酸盐进行复配,以持水率(WHC)、盐溶性蛋白质含量(SSP)、活性巯基含量为指标,研究鱿鱼在-20℃冻藏条件下的品质变化,通过3因素3水平的L9(34)正交试验筛选出保鲜效果最好的复配保鲜剂,并结合色差试验和质构分析,对保鲜剂的保鲜效果进行验证。结果显示:各保鲜剂对冻藏鱿鱼保鲜效果影响的主次顺序为海藻糖>乳酸钠>混合磷酸盐,海藻糖和乳酸钠的添加量对试验结果有极显著影响(P<0.01),混合磷酸盐的添加量对试验结果有显著影响(P<0.05)。复配保鲜剂的最佳配比浓度是海藻糖添加量5%,乳酸钠6%,混合磷酸盐0.5%。在-20℃冻藏60 d后,复配组的WHC、SSP、活性巯基含量分别为87.76%、28.86 mg/g、5.16×10-5mol/g,和空白组相比差异显著(P<0.05)。验证结果表明,复配保鲜剂对-20℃贮藏条件下的鱿鱼保鲜效果显著。

In order to explore the best effecti phates were chosen as preservatives, water - hold sulphur content were evaluated by using an L9 （34 ve complex preservatives, trehalose, sodium lac ing capacity （WHC）, salt soluble protein conte ） orthogonal design to investigate the quality chad tate, mixed nts （SSP） , ges of squid phos- active under freezing conditions at - 20 ± 0.1%. This research verified the preservation effect of the complex preservatives com- bined with color test and texture test. The results indicated that the preservation effect of various factors on frozen squid was ： trehalose 〉 sodium lactate 〉 mixed phosphates. The amount of trehalose and nificant effect on the test results （P 〈 0.01 ） , mixed phos 05 ）. The optimal combination was ： trehalose 5 % , sodium 5% , respectively. WHC, SSP and active sulphur content mol · 10^-5/g respectively at -20℃ after 60 d. The use control group （P 〈 0.05）. Verification results showe squid under freezing conditions at （ - 20±0.1 ） % phates had a significant effect lactate 6% , and mixed phosph of the mixed group were 87.7 of complex preservatives had si complex preservatives had sign