不同浓度食用级木醋液对鲜活海参保鲜效果的研究

Effect on fresh-keeping of fresh sea cucumber with different concentration edible wood vinegar

为研究木醋液应用到海参贮藏保鲜的效果及有效浓度,配制了体积分数为0.5%、1.5%、2.5%和3.5%的食用级木醋液对鲜活海参进行浸渍冷藏(0℃)处理。通过定期测定其在贮藏过程中的感官特性、自溶酶活性、营养指标(含水量、可溶性蛋白)以及鲜度指标(p H、挥发性盐基氮)来评价各个浓度木醋液的保鲜效果。结果表明:0.5%的木醋液保鲜效果较好,能够减缓海参感官品质的降低,将海参的p H值和水分含量控制在稳定的水平,抑制海参自溶,同时能延缓TVB-N含量的增加(至15 d为19.64 mg/100 g),降低蛋白质的损失;1.5%、2.5%和3.5%的木醋液能够明显抑制TVB-N含量的增加(至15 d<18 mg/100 g),经其处理过的海参感官品质在前期和中期(0 d^9 d)内低于对照组,且贮藏期间p H显著降低,可溶性蛋白大量溶出。因而初步判断0.5%的木醋液对延长鲜活海参贮藏期有一定效果,而1.5%以上的木醋液浓度不适宜鲜活海参的保鲜。

To study the effect and the effective concentration of wood vinegar applied to sea cucumber storage. We set up a volume fraction of 0.5%, 1.5%, 2.5% and 3.5% edible wood vinegar, and use these dipping the fresh sea cucumber and srore at 0 ℃. Sensory characteristics, autolysis activity, nutrition indicators （Moisture content, soluble protein） and freshness indicators （pH, TVB-N） were deterimined regular to investigate the effect of different concentration edible wood vinegar to evaluate the preservation effects. Results showed that the preservation of 0.5% wood vinegar is better, and it made sensoryquality decreased slowly, and made the pH and moisture content of sea cucumber maintain in a stable level, and inhibited of cucumber autolysis, and delaying the increase of TVBN content （to 15 d=19.64 mg/100 g）, and reduced the protein loss. And the 1.5%, 2.5% and 3.5% of the wood vinegar can inhibit the increase TVB-N content, significantly （to 15 d〈18 mg/100 g）. Sea cucumber through these three kind of wood vinegar treatment of sensory quality was worse than the control group in the early and mid-term inside （0 d～9 d）. And the pH of sea cucumber reduced significantly during storage, and a large number of dissolution of soluble protein were dissolved. Thus the initial judgment is that 0.5% of wood vinegar can extend the storage period of sea cucumber, have an certain effect on the long-term storage, and wood vinegar concentration of 1.5% or more were unsuitable for sea cucumber keeping fresh.