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壳寡糖的酶法可控制备及其在预包装豆腐保鲜中的应用 被引量:2

Enzymatic controlled preparation of chitosan oligosaccharides and its application in preservation of pre-packaged tofu
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摘要 通过控制壳聚糖酶ShCsn46添加量制备3组不同聚合度的壳寡糖组合,聚合度分别为2~4(COS-2-4)、2~5(COS-2-5)、2~6(COS-2-6),并分别以质量浓度4 mg/mL加入预包装豆腐中。通过微生物指标[菌落总数(total viable count,TVC)]、理化指标[pH值、挥发性盐基氮(total volatile basic nitrogen,TVB-N)含量、水分含量、持水性、蛋白质含量、脂肪含量]和感官指标(评分、质构、气味)对不同壳寡糖处理的豆腐品质进行综合评价。结果表明,相较于对照组,3组壳寡糖均能有效抑制豆腐品质劣变。结合TVC、TVB-N与感官评价分析结果,在10℃冷藏时,与对照组样品的货架期相比,壳寡糖处理能使样品货架期延长6 d以上,其中COS-2-6组豆腐在贮藏期内感官品质最好。贮藏第15天时,COS-2-6组的TVC、TVB-N、水分含量、持水力、蛋白质和脂肪等品质指标均优于COS-2-4、COS-2-5组样品,聚合度2~6壳寡糖可作为最优选用于预包装豆腐的保鲜。 To investigate the effect of chitosan oligosaccharide(COS)with different degree of polymerization(DP)on preserving the quality of pre-packaged tofu during refrigerated storage.Three groups of COS mixtures with DP 2-4(COS-2-4),2-5(COS-2-5)and 2-6(COS-2-6)were prepared by controlling the amount of chitosanase ShCsn46,and added to pre-packaged tofu at a mass concentration of 4 mg/mL.The quality of pre-packaged tofu treated with COS-2-4,COS-2-5 and COS-2-6 were comprehensively evaluated through microbiological indexes-total viable count(TVC),physicochemical properties-pH value,total volatile basic nitrogen(TVB-N)content,water content,water-holding capacity,protein content,fat content,and sensory properties-sensory scores,texture and odor.The results showed that compared with the control group,the three groups of COSs could effectively inhibit the deterioration of pre-packaged tofu quality.Combining with the results of sensory evaluation,TVB-N and TVC,compared to the shelf life of the control samples at 10℃refrigeration,the COS treatment could prolong the shelf life more than at least 6 days,and especially the sensory quality of tofu in COS-2-6 group remained the best.On the 15th day of storage,the quality indexes of TVC,TVB-N,moisture content,water-holding capacity,protein,and fat of COS-2-6 group were better than those of COS-2-4 and COS-2-5 groups.Therefore,COS with DP 2-6 could be used as the best choice for the preservation of pre-packaged tofu.
作者 林碧莲 陈浩 代传芝 龚周亮 文明 周劲松 薛国典 赵良忠 王建荣 LIN Bilian;CHEN Hao;DAI Chuanzhi;GONG Zhouliang;WEN Ming;ZHOU Jinsong;XUE Guodian;ZHAO Liangzhong;WANG Jianrong(College of Food and Chemical Engineering,Shaoyang University,Shaoyang 422000,China;Hunan Provincical Key Laboratory of Soybean Products Processing and Safety Control,Shaoyang 422000,China;Jinzai Food Group CO.LTD.,Yueyang 414021,China;Beijing Kangdeli Intelligent Technology Co.LTD.,Beijing 100074,China;Shenzhen Raink Ecology&Environment Co.LTD.,Shenzhen 518000,China)
出处 《食品与发酵工业》 CAS CSCD 北大核心 2023年第12期136-143,共8页 Food and Fermentation Industries
基金 湖南省研究生科研创新项目(CX20211281,CX20211282) 湖南省科技创新项目(2019TP1028,2019SK2122,2019NK4229,2022NK2039) 湖南省自然科学青年基金项目(2021JJ40514)。
关键词 壳寡糖 聚合度 保鲜 预包装豆腐 贮藏品质 chitosan oligosaccharide degree of polymerization preservation pre-packaged tofu storage quality
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