冻藏和高温对海参伴侣调味汁品质的影响Effects of Frozen Storage and High Temperature on Quality of Sea Cucumber Companion Sauce
高智泉,周洋,步营,朱文慧,李英美,励建荣
摘要(Abstract)：
文章通过逐级正交试验的方法对海参伴侣调味汁的配方进行优化，并利用流变、色差等指标分析冻藏(-18℃)和高温灭菌(121℃)对海参伴侣调味汁品质的影响。结果表明，海参伴侣调味汁的最佳配方为变性淀粉3.5%、黄原胶0.10%、呈味鸡肉膏3%、鸡肉高汤粉2%、酵母抽提物0.5%、食盐0.2%、白砂糖4%、味精1.5%。经高温灭菌处理后海参伴侣调味汁的亮度降低，颜色逐渐变深；新鲜海参伴侣调味汁样品与分别经-18℃冷冻和121℃灭菌的海参伴侣调味汁的菌落总数均为0。流变结果显示121℃灭菌的海参伴侣调味汁的黏度和黏弹性较其他两组显著降低，冷冻贮藏的条件更有利于海参伴侣调味汁品质的保持。该研究丰富了海参产品调味料，并为调味汁类产品的研发提供了一定的参考。
关键词(KeyWords)： 海参伴侣调味汁;配方优化;流变特性;品质分析
基金项目(Foundation): 辽宁省海洋经济发展专项(2021-84);; 辽宁省“兴辽英才计划”青年拔尖人才项目(XLYC1807133)
作者(Author): 高智泉,周洋,步营,朱文慧,李英美,励建荣
参考文献(References)：
- [1]XING L L,SUN L,LIU S L,et al.IBT-based quantitative proteomics identifies potential regulatory proteins involved in pigmentation of purple sea cucumber,Apostichopus japonicus[J].Comparative Biochemistry and Physiology Part D:Genomics and Proteomics,2017,23:17-26.
- [2]LIU Z Q,LI D Y,SONG L,et al.Effects of proteolysis and oxidation on mechanical properties of sea cucumber (Stichopus japonicus) during thermal processing and storage and their control[J].Food Chemistry,2020,330:127248.
- [3]PANGESTUTI R,ARIFIN Z.Medicinal and health benefit effects of functional sea cucumbers[J].Journal of Traditional and Complementary Medicine,2018,8(3):341-351.
- [4]郭红，曾名湧.海参功能特性及其食品的研究进展[J].肉类研究，2009(7):74-78.
- [5]陈颖，汪树理.海参的化学成分与药理作用研究进展[J].河北渔业，2008(4):6-8.
- [6]HU Y Q,LI S,LI J H,et al.Identification of a highly sulfated fucoidan from sea cucumber Pearsonothuria graeffei with well-repeated tetrasaccharides units[J].Carbohydrate Polymers,2015,134:808-816.
- [7]ZHOU X Q,WANG C H,JIANG A L,et al.Antioxidant peptides isolated from sea cucumber Stichopus japonicus[J].European Food Research and Technology,2012,234(3):441-447.
- [8]XU J,WANG Y M,FENG T Y,et al.Isolation and anti-fatty liver activity of a novel cerebroside from the sea cucumber (Acaudina molpadioides)[J].Bioscience,Biotechnology,and Biochemistry,2011,75(8):1466-1471.
- [9]ZHAO Y C,XUE C H,ZHANG T T,et al.Saponins from sea cucumber and their biological activities[J].Journal of Agricultural and Food Chemistry,2018,66(28):7222-7237.
- [10]农业农村部渔业渔政管理局，全国水产技术推广总站，中国水产学会.2022中国渔业统计年鉴[M].北京：中国农业出版社，2022.
- [11]于甜，高昕，许加超，等.进口与国产番茄酱制品的流变特性比较[J].农产品加工(学刊),2011(7):8-11.
- [12]王淑珍，刘璇，毕金峰，等.热处理对桃浊汁流变及果胶结构特性的影响[J].食品工业科技，2017,38(12):44-50.
- [13]REQUENA D D,HALE A,GREEN D P,et al.Detection of discoloration in thermally processed blue crab meat[J].Journal of the Science of Food and Agriculture,1999,79(5):786-791.
- [14]LI D Y,YUAN Z,LIU Z Q,et al.Effect of oxidation and Maillard reaction on color deterioration of ready-to-eat shrimps during storage[J].LWT-Food Science and Technology,2020,131(1):109696.
- [15]BORWANKAR R P.Food texture and rheology:a tutorial review[J].Journal of Food Engineering,1992,16:1-16.
- [16]梁少华，马传国.米糠深加工技术的分析与评价(Ⅱ)——米糠油精炼及其副产品的利用[J].中国油脂，2005,30(11):10-15.
- [17]陈凤莲，郭银梅，李欣洋，等.米粉品种和粒度对蛋糕糊力学特性及成品品质的影响[J].中国食品学报，2023,23(4):262-273.