文献类型：期刊文献

中文题名：NaHCO_(3)和KHCO_(3)复合保水剂对凡纳滨对虾虾肉保水效果的影响

英文题名：Effects of CombinedWater Retaining Agents of NaHCO_(3) and KHCO_(3) on Water-Retaining of Litopenaeus vannamei

作者：杨瑞炳[1,2];梁珊[1,2];税小林[1,2];毛伟杰[1,2];孙钦秀[1,2];王泽富[1,2];韩宗元[1,2];刘阳[1,2];刘书成[1,2];魏帅[1,2]

机构：[1]广东海洋大学食品科技学院/广东省水产品加工与安全重点实验室/广东省海洋生物制品工程实验室/广东省海洋食品工程技术研究中心/水产品深加工广东普通高等学校重点实验室,广东湛江524088;[2]大连工业大学海洋食品精深加工关键技术省部共建协同创新中心,辽宁大连116034

年份：2024

卷号：44

期号：2

起止页码：87

中文期刊名：广东海洋大学学报

外文期刊名：Journal of Guangdong Ocean University

收录：北大核心2023、CSTPCD、、CSCD_E2023_2024、北大核心、CSCD

基金：广东省普通高校重点领域专项(2022ZDZX4014);国家现代农业产业技术体系项目(CARS-48);广东普通高等学校海洋食品绿色加工技术研究团队(2019KCXTD 011);广东海洋大学科研启动项目(R20048)。

语种：中文

中文关键词：虾肉;无磷复合保水剂;保水性;pH;电位;水分分布;凝胶网络结构

外文关键词：shrimp meat;phosphorus-free compound water-retaining agent;water retention;pH;potential;water distribution;gel network structure

中文摘要：【目的】探究复合添加NaHCO_(3)、KHCO_(3)两种无磷保水剂的添加量和浸泡时间对凡纳滨对虾(Litopenaeus vannamei)虾肉保水能力的影响。【方法】通过不同添加质量分数(0.5%、1.0%、1.5%、2.0%、2.5%、3.0%)的NaHCO_(3)和KHCO_(3)两种保水剂及浸泡时间单因素实验,分析NaHCO_(3)和KHCO_(3)对凡纳滨对虾虾肉pH、浸泡增重率、蒸煮损失率等指标的变化;并对NaHCO_(3)和KHCO_(3)联合使用时的添加质量分数和作用时间进行响应面优化,确定最佳添加量及浸泡时间;以电位、水分分布、微观结构等指标分析不同保水剂对虾肉蛋白的内在影响。【结果】单因素实验结果表明,添加NaHCO_(3)和KHCO_(3)能有效提升虾肉保水效果,且均在添加质量分数为2.0%时保水效果最佳。浸泡6~15 h间,虾肉pH和浸泡增重率变化较小。响应面优化结果表明,NaHCO_(3)和KHCO_(3)添加量存在交互影响,复合添加1.5%NaHCO_(3)和1.5%KHCO_(3),浸泡9 h后虾肉有较高的浸泡增重率(22.65%)和适宜的pH(8.06)。保水剂对蛋白的影响表明,复合保水剂添加主要通过促进虾肉蛋白的电位增加、自由水增加、分子解离及凝胶结构的形成来提高虾肉的保水能力,其保水能力强于添加质量分数0.5%复合磷酸盐组。【结论】联合添加使用质量分数1.5%NaHCO_(3)与质量分数1.5%KHCO_(3)并浸泡9 h处理,可增加虾肉肌原纤维蛋白分子电位、增强虾肉蛋白凝胶网络结构、改变虾肉内部水分分布,对提升虾肉保水能力有明显作用。

外文摘要：【Objective】To investigate the effects of two phosphate-free water retention agents,NaHCO_(3) and KHCO_(3),on the water retention ability of Litopenaeus vannamei shrimp.【Method】The effects of NaHCO_(3) and KHCO_(3) on pH,weight gain rate in soaking and cooking loss rate of Litopalaeus vannahi were analyzed by single factor experiments with different addition concentrations of NaHCO_(3) and KHCO_(3)(0.5%,1.0%,1.5%,2.0%,2.5%,3.0%)and soaking time.Response surface optimization was carried out to determine the optimal addition amount and soaking time when NaHCO_(3) and KHCO_(3) were combined.The potential,water distribution,microstructure and other indexes were used to analyze the intrinsic effects of different water retention agents on shrimp protein.【Result】The results of single factor experiment showed that the addition of NaHCO_(3) and KHCO_(3) could effectively improve the water retention effect of shrimp,and the best water retention effect was achieved when the additives were 2.0%.The pH and weight gain rate of shrimp soaked for 6-15 h had little change.The results of response surface optimization showed that there was an interaction between the addition levels of NaHCO_(3) and KHCO_(3).The combined addition of 1.5%NaHCO_(3) and 1.5%KHCO_(3) had a higher weight gain rate(22.65%)and an appropriate pH(8.06)after soaking for 9 h.The effect of compound water retaining agent on protein showed that the addition of compound water retaining agent could promote the increase of potential,free water,molecular dissociation and gel structure formation of shrimp protein,and the water retention ability was stronger than that of adding 0.5%compound phosphate.【Conclusion】The combined application of 1.5%NaHCO_(3) and 1.5%KHCO_(3) and soaking for 9 h can improve the molecular potential of myofibrillar protein,enhance the structure of protein gel network,change the water distribution in shrimp meat,and improve the water retention capacity of shrimp meat.