即食液熏鲍鱼生产工艺开发与优化

目的 开发与优化即食液熏鲍鱼生产工艺。方法 以感官评分为指标,通过正交实验,研究液熏液配方和浸渍烘干工艺参数对即食液熏鲍鱼品质的影响。结果 即食液熏鲍鱼最佳生产工艺为[液熏液配方为食用盐添加量(2 %)、白砂糖添加量(10 %)、酱油添加量(3.5 %)、烟熏香味料添加量(0.2 %)和浸渍烘干工艺参数为浸渍时间(2 h)、浸渍温度(60 ℃)、烘干时间(2 h)、烘干温度(80 ℃)];在此最佳生产工艺下加工而成的即食液熏鲍鱼的理化、微生物及污染物指标符合相关食品安全国家标准。结论 开发并优化了一种即食液熏鲍鱼生产工艺,为鲍鱼休闲食品的深加工提供了参考依据。     

Frozen Dough and Partially Baked Bread: An Update

The bakery market is growing due to the development of new technologies related in freezing. In this contribution, the state of the art on frozen dough and bread is reviewed, giving special emphasis to the contributions of the last two decades. This article is especially focussed on being a useful guide of the research performed in the application of freezing at different steps of the breadmaking process, giving an overview of the direction in which the bakery market is moving. The raw material requirements, processing conditions and baked bread quality from frozen dough and partially baked bread are reviewed.     

Formation of Heterocyclic Amines in Salami and Ham Pizza Toppings During Baking of Frozen Pizza

Heterocyclic amines (HAs) are formed as Maillard reaction products in the crust of meat products during heating processes. Two typical pizza toppings—salami and cooked ham—were analyzed for the presence of HAs after baking frozen pizzas at top and bottom temperatures of 250 and 230 °C, respectively. After baking pizza slices for 12 min, MeIQx (2‐amino‐3,4,8‐trimethylimidazo[4,5‐f]quinoxaline; 0.2 ng/g), 4,8‐DiMeIQx (2‐amino‐3,8‐dimethylimidazo[4,5‐f]quinoxaline; 0.5 ng/g), PhIP (2‐amino‐1‐methyl‐6‐phenylimidazo[4,5‐b]pyridine; 0.2 ng/g), norharman (4.5 ng/g), and harman (2.5 ng/g) were found in the ham toppings, whereas only the comutagenic norharman (107.4 ng/g) and harman (11.4 ng/g) were found in the salami toppings. The content of MeIQx and 4,8‐DiMeIQx in ham increased from 0.3 to 1.8 ng/g and 0.8 to 1.6 ng/g, respectively, when the recommended baking time was increased from 15 min (manufacturer's specification) to 18 min at 230 °C. MeIQx was formed in salami when the heating time was extended to 18 min. Moreover, higher concentrations of PhIP in salami or ham slices were found when baking temperatures were 250 °C rather than 230 °C (baking time of 12 min). However, sensory tests showed that panelists preferred longer‐baked pizzas due to an increased crispiness. Thus, results show that a substantial formation of HAs may occur in pizza toppings such as ham and salami, with ham being particularly susceptible when compared to salami. Formation of HAs increases with increasing baking time and temperature. The occurrence of the cupping of ham or salami slices during baking may also increase the formation of HAs.     

水分含量对软烤扇贝品质变化和菌相组成的影响

以感官、化学和微生物为指标,研究了水分含量为43％、46％、49％和52％的软烤扇贝30℃贮藏过程中的品质变化和货架期,并对菌相组成及其变化进行了分析.结果表明,随着水分含量的升高,样品货架期变短;相同时间内菌落总数上升明显,各组差异较大,样品菌相组成逐渐由单一变得复杂;水分含量对样品pH变化影响不大,各组之间差异不显著.结果表明生产过程中应降低产品水分含量以获得良好的货架期和口感.本文为温和加工扇贝的产品品质和贮藏安全性提供了理论依据.     

基于神经网络法优化即食皱纹盘鲍栅栏模式

以栅栏技术理论为指导,采用神经网络模型优化不同栅栏模式对即食鲍鱼（Haliotis discus hannai Ino）产品的防腐保鲜效果。通过研究几个栅栏因子（烘干后产品的水分活度（aw）、乳酸链球菌素（Nisin）、乳酸钠的添加量以及杀菌温度）组合得到的不同栅栏模式的防腐保鲜效果以及对产品品质的影响,以菌落总数及感官评分作为响应值建立神经网络模型并进行优化。结果表明：产品最适栅栏模式为：aw为0.92,Nisin、乳酸钠添加量分别为0.39 g/kg、1.6%,杀菌温度89 ℃,此栅栏模式防腐保鲜效果好,且能较好地保持产品的质地和风味。     

烤制鹌鹑蛋挥发性成分SPME条件优化

以鹌鹑蛋为原材料,研究了烤制鹌鹑蛋挥发性成分的固相微萃取(SPME)条件.通过单因素和正交实验对萃取头种类、样品萃取量、萃取时间、萃取温度以及解吸时间进行优化.结果表明,较佳的萃取条件为:DVB/CAR/PDMS萃取头,萃取时间为30min,萃取温度为65℃,样品萃取量为2g,解析时间为2min.在此条件下,检测到烤制鹌鹑蛋中的挥发性成分34种.     

皱纹盘鲍内脏β-1,3-葡聚糖酶的提取及其酶学性质研究

从鲍鱼内脏提取β-1,3-葡聚糖酶粗酶并研究其酶学性质。以昆布多糖为底物监控酶的活性。鲍鱼内脏经匀浆后,采用3倍体积0.1mol/L的磷酸氢二钠-柠檬酸缓冲液(pH6.0)浸提12h。浸提液经离心后收集上清液,并采用60%饱和度的硫酸铵对上清液中的蛋白进行盐析沉淀得β-1,3-葡聚糖酶粗酶。研究表明,粗酶中β-1,3-葡聚糖酶的最适反应温度为40℃,酶活力在40℃以下稳定;酶的最适pH为6.0,酶活力在pH4.0～7.0范围内稳定。Mn2+能明显激活酶活力,而Cu2+、Fe3+、Hg+对酶活力有抑制作用,其中Fe3+的抑制作用最强;亮肽酶素和1,10-菲啰啉对酶活力有明显的抑制作用,而E-64对酶活力有一定的激活作用;此酶对海藻酸钠也有一定水解能力。     

鲍鱼壳水溶性基质抗氧化活性研究

考察鲍鱼壳水溶性基质(WSMA)抗氧化活性。利用DEAE-Sephadex A-25 离子交换层析法(IEC)对WSMA进行纯化。以珍珠水溶性基质(WSMP)及VC 为对照,通过对二苯代苦味肼基自由基(DPPH·)、羟自由基(·OH)、超氧阴离子自由基(O2·)的清除能力和Fe3+ 还原能力的研究考察其抗氧化作用。结果表明,WSMA 与WSMP 具有相似的Fe3+ 还原能力和O2·清除能力,而对DPPH·和·OH 无清除作用。通过IEC 纯化得到的AⅡ组分为主要活性成分,当质量浓度为1.0mg/mL 时,对O2·清除率达80%,与0.1mg/mL 的VC 相当。