不同盐渍条件下刺参体品质的变化及盐渍动力学研究.pdfVIP

现代食品科技 Modern Food Science and Technology 2016, Vol.32, No.10 不同盐渍条件下刺参体品质的变化及盐渍 动力学研究 1,2 1,2 1 1 1,2 1,2 1,2 宋亮 ，毕景然 ，李岩 ，赵晶 ，刘燕 ，董秀萍 ，温成荣 （1.大连工业大学食品学院，辽宁大连 116034）（2.国家海洋食品工程技术研究中心，辽宁大连 116034） 摘要：本文研究了在 15%盐水、饱和盐水和干盐三种不同盐渍条件下，刺参品质（体壁组织构造、微观结构、流变学特性及质 构特性）的变化情况，并探讨了刺参盐渍过程的动力学。采用饱和盐水和干盐盐渍的刺参，随着盐渍时间延长，刺参体壁胶原纤维发 生收缩，结构排列趋于紧密，储能模量、损耗模量均逐渐增大，硬度、黏聚性、咀嚼度变大，弹性、回复性逐渐减小；而采用 15% 盐水盐渍的刺参，在盐渍初期，变化趋势与饱和盐水和干盐盐渍相似，盐渍后期刺参体壁胶原纤维膨胀，组织中空隙增大，储能模量、 损耗模量下降，硬度、黏聚性、咀嚼度下降；动力学模型拟合结果表明，高盐度处理的刺参体壁，其盐渍过程符合单向正渗透原理。 本研究表明了不同盐渍条件对刺参品质产生了明显的影响，可为刺参盐渍条件的确定提供科学依据。 关键词：刺参；盐渍；组织构造；流变特性；质构特性；动力学 文章篇号：1673-9078(2016)10-109-117 DOI: 10.13982/j.mfst.1673-9078.2016.10.018 Study on the Kinetics during Salting Process and Quality Changes of Stichopus japonicus in Different Salting Conditions 1,2 1,2 1 1 12 1,2 1,2 SONG Liang , BI Jing-ran , LI Yan , ZHAO Jing , LIU Yan , DONG Xiu-ping ,WEN Cheng-rong (1.College of Food Science, Dalian Polytechnic University, Dalian 116034, China) (2.National Engineering Research Center of Seafood, Dalian 116034, China) Abstract: The changes in the quality of sea cucumber (tissue structure of body wall, microstructure, rheological properties and textural properties) under three salting conditions (15% salt solution, saturated salt solution, and dry salt) were studied in this work, and the evolution kinetics during the salting of sea cucumber were explored. When the sea cucumber samples were treated with saturated salt solution and dry salt, the shrinkage of collagen fibers of sea cucumber body wall occurr