南美白对虾肉玻璃化转变温度测定的影响因素.pdfVIP

现代食品科技 Modern Food Science and Technology 2014, Vol.30, No.11 48 南美白对虾肉玻璃化转变温度测定的影响因素 石启龙，林雯雯，赵亚 （山东理工大学农业工程与食品科学学院，山东淄博 255049） 摘要：为准确测定南美白对虾肉的玻璃化转变温度（Tg），对影响其 Tg测定的因素（包括差示扫描量热仪（DSC）测定过程中程 序扫描次数、退火温度和时间、加热速率、样品湿基含水率）进行了系统研究。结果表明，含非冻结水的虾肉宜采用单扫描程序。含 冻结水的虾肉冰晶体出现始、末对应的温度范围为-22 ℃~-53 ℃，在此温度范围内退火 30 min，焓变ΔH 先降低后增加，当ΔH达到 最小值 171.1 J/g时，与之对应的温度为-35 ℃，即为虾肉适宜的退火温度。虾肉 Tg随退火时间的延长而降低，且在超过 30 min后逐 渐趋于稳定，因此适宜退火时间为 30 min。虾肉 Tg随升温速率的降低而降低，并在速率低于 5 ℃/min后逐渐趋于恒定，适宜升温速 率范围 5 ℃/min。Tg随虾肉含水率的增加而降低，含水率＜25.88%时，Tg降低趋势明显；而含水率＞25.88%时，Tg降低幅度很小并 逐渐趋于恒定。本研究结果可为南美白对虾肉DSC 扫描程序的确定提供理论依据。 关键词：南美白对虾；差示扫描量热仪；退火处理；玻璃化转变温度 文章篇号：1673-9078(2014)11-48-52 DOI: 10.13982/j.mfst.1673-9078.2014.11.010 Factors Influencing the Determination of Glass Transition Temperature of Penaeus vannamei Meat SHI Qi-long, LIN Wen-wen, ZHAO Ya (School of Agricultural Engineering and Food Science, Shandong University of Technology, Zibo 255049, China) Abstract: In order to accurately determine the glass transition temperature (Tg) of Penaeus vannamei meat, the factors affecting the Tg determination, including the scanning mode type (single or double scan), heating rate, annealing temperature and time, and sample wet -basis moisture content during the measurement as determined by differential scanning calorimetry (DSC), were systemically investigated. The experimental results showed that single scan mode was appropriate for the DSC analysis of shrimp samples containing nonfreezable water. For the samples containing freezable water, the corresponding beginning and end temperatures for ice crystallization were between -22 ℃ and -53 ℃. When the annealing treatment was conducted in this temperature range for 30 min, the enthalpy change (ΔH) first decreased and then increased. When the ΔH value achieved the minimum value of 171.7 J/g, the corresponding temperature was -35 ℃, i.e., the suitable annealing temperature. The Tg values of the shrimp meat decreased with