摘要:
本文以秘鲁鱿鱼为原料,研究了不同浓度的葡萄籽提取物对秘鲁鱿鱼鱼丸品质的影响。分别添加浓度为0、0.025%、0.050%、0.100%、0.200%、0.400%的葡萄籽提取物于鱼丸中,对其进行白度、质构特性、凝胶强度,低场核磁共振(LF-NMR)分析以及甲醛(FA)、二甲胺(DMA),三甲胺(TMA)与氧化三甲胺(TMAO)指标的测定,对秘鲁鱿鱼鱼丸品质进行评定。结果表明,随葡萄籽提取物(GSE)浓度的增加,白度呈现降低趋势,添加浓度低于0.050%时,秘鲁鱿鱼鱼丸白度无显著降低(p<0.05);鱼丸硬度明显提高,弹性无显著性变化(p<0.05);破断力、凹陷距离和凝胶强度显著升高(p<0.05)。添加浓度高于0.050%时,凹陷距离和凝胶强度上升缓慢;GSE能够提高秘鲁鱿鱼鱼丸的持水性,降低鱼丸中水分的流动性,抑制氧化三甲胺的热分解,降低了鱼丸中TMA、DMA和甲醛含量。
关键词:
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葡萄籽提取物
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鱿鱼鱼丸
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品质
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甲醛
Abstract:
The effects of different concentrations of grape seed extraction(GSE)on the quality of Peruvian squid balls were studied. When 0%,0.025%,0.050%,0.100%,0.200%,0.400% grape seed extraction was added into squid balls,whiteness,texture characteristics,gel strength,low field NMR and determinate formaldehyde(FA),dimethylamine(DMA),trimethylamine(TMA)and trimethylamine oxide(TMAO)of it were analyzed to evaluate the quality of the squid balls. The results showed that whiteness of the squid balls was decreased with the increase of GSE concentration. When the concentration was below 0.050%,the whiteness of squid balls was no significant change in the whiteness of squid balls(p<0.05). Hardness was obviously improved,elasticity has no significant change(p<0.05). Breaking force,deformation and gel strength were increased significantly(p<0.05). When the concentration was higher than 0.050%,the increase of the gel-strength and the deformation were slow. The water holding of squid balls was enhanced.0.050％ grape seed extracts could inhibit the thermal decomposition of trimethylamine oxide,and reduced the content of TMA,DMA and formaldehyde in squid balls.
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