不同糖醇对海参冻藏和冻融品质的影响研究OA
Effects of different sugar alcohols on quality of sea cucumbers during frozen storage and freeze-thaw processes
本文针对海参在冻藏及冻融过程中的品质劣变问题,探究赤藓糖醇、甘露糖醇、山梨糖醇和海藻糖四种糖醇类抗冻剂对海参冻藏及冻融循环过程中质构特性、持水能力及流变学特性的影响.通过糖醇种类及浓度的筛选,发现 5%赤藓糖醇、3%甘露糖醇和 3%海藻糖处理组显著提升海参的质构特性,其中 5%赤藓糖醇处理的样品硬度最高(4056.75 g),较对照组增加99.1%;5%赤藓糖醇、3%甘露糖醇、1%山梨糖醇和3%海藻糖的保水能力较好,说明糖醇能有效提升海参的冻藏品质.冻融处理后的海参结果表明,糖醇处理有效抑制水分的流失,海藻糖-1组的离心损失率(30.37%)和解冻损失率(14.14%)显著低于对照组(分别为22.34%和 38.10%).低场核磁共振分析显示,糖醇处理减少了自由水比例,增加了结合水和不易流动水含量,赤藓糖醇-1 组的自由水峰面积显著低于对照组(2.34%).冻融循环一次和三次,糖醇处理组的水分活度均较对照组低,且 5%赤藓糖醇处理组最低.动态流变学分析进一步证实糖醇处理维持了海参的储能模量(G'),延缓了蛋白质变性.研究表明,糖醇尤其是5%赤藓糖醇能显著提升海参在冻融过程中的品质稳定性,为开发高效海参抗冻剂提供了理论依据.
In order to mitigate the quality deterioration of sea cucumbers,the effects of four sugar alcohol cryoprotectants,including erythritol,mannitol,sorbitol and trehalose,on the texture characteristics,water holding capacity,and rheological properties of sea cucumbers during frozen storage and freeze-thaw cycles were investigated.Through screening different types and concentrations of sugar alcohol,it was found that treatment groups with 5%erythritol,3%mannitol,and 3%trehalose significantly improved the texture characteristics of sea cucumbers.Notably,the sample treated with 5%erythritol exhibited the highest hardness(4056.75 g),which was 99.1%higher than that of the control group.The water-holding capacity of the treatment groups with 5%erythritol,3%mannitol,1%sorbitol,and 3%trehalose were relatively high,indicating that sugar alcohols can effectively enhance the quality of sea cucumbers during frozen storage.Results from freeze-thaw treatments showed that sugar alcohol effectively inhibited water loss.The thawing loss rate(14.14%)and centrifugal loss rate(30.37%)of the trehalose-1 group were significantly lower than those of the control group(22.34%and 38.10%,respectively).Low-field nuclear magnetic resonance analysis revealed that sugar alcohol treatment reduced the proportion of free water while increasing the contents of bound and immobile water.The free water peak area in the erythritol-1 group was significantly lower than that in the control group(2.34%).The water activity of the sugar alcohol treatment groups after one and three freeze-thaw cycles was lower than that of the control group,with the 5%erythritol treatment group exhibiting the lowest value.Dynamic rheological analysis further confirmed that sugar alcohol treatment maintained the storage modulus(G')of the sea cucumber and delayed protein denaturation.These findings demonstrated that sugar alcohols,especially 5%erythritol,could significantly enhance the quality stability of sea cucumbers during freezing and thawing,providing a theoretical basis for the development of effective sea cucumber antifreeze agents.
刘俊兰;赵林月;栾宏伟;刘炳光;步营;朱文慧;李英美;李学鹏
渤海大学食品科学与工程学院,生鲜农产品贮藏加工及安全控制技术国家地方联合工程研究中心,锦州 121013渤海大学食品科学与工程学院,生鲜农产品贮藏加工及安全控制技术国家地方联合工程研究中心,锦州 121013渤海大学食品科学与工程学院,生鲜农产品贮藏加工及安全控制技术国家地方联合工程研究中心,锦州 121013鲁南制药集团股份有限公司,临沂 276002渤海大学食品科学与工程学院,生鲜农产品贮藏加工及安全控制技术国家地方联合工程研究中心,锦州 121013渤海大学食品科学与工程学院,生鲜农产品贮藏加工及安全控制技术国家地方联合工程研究中心,锦州 121013达莲食品(锦州)有限公司,锦州 121200渤海大学食品科学与工程学院,生鲜农产品贮藏加工及安全控制技术国家地方联合工程研究中心,锦州 121013
轻工纺织
海参糖醇保水能力质构特性品质变化
sea cucumbersugar alcoholswater holding capacitytextural propertyquality change
《中国食品添加剂》 2026 (4)
27-36,10
辽宁省教育厅项目(LJ212410167016)辽宁省海洋经济发展专项(2021-84)
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