Journal of Nuclear Agricultural Sciences ›› 2020, Vol. 34 ›› Issue (4): 779-787.DOI: 10.11869/j.issn.100-8551.2020.04.0779

• FoodIrradiation·FoodScience • Previous Articles     Next Articles

Effect of High-Pressure Microfluidization Homogenization on the Cooking and Texture Characteristics of Cuttlefish Noodles

LIU Yan1, CHEN Xiao'e1,*, FANG Xubo1,2, LI Ping1, ZHU Lin1, GUO Jian1, YUAN Gaofeng1, YUAN Liping3   

  1. 1 School of Food and Pharmacy, Zhejiang Ocean University, Zhoushan, Zhejiang 316022;
    2 Key Laboratory of Zhejiang Province for the Research of Fishery Processing Technology, Zhoushan, Zhejiang 316022;
    3 Shanxi Haoshixian Marine Biotechnology Ltd, Xi'an, Shaanxi 710000
  • Received:2018-10-18 Online:2020-04-10 Published:2020-02-12

高压微射流均质对墨鱼汁生鲜面蒸煮及质构特性的影响

刘妍1, 陈小娥1,*, 方旭波1,2, 李萍1, 竹琳1, 郭健1, 袁高峰1, 员立萍3   

  1. 1 浙江海洋大学食品与医药学院,浙江 舟山 316022;
    2 浙江省水产品加工技术研究联合重点实验室,浙江 舟山 316022;
    3 陕西好时鲜海洋生物科技有限公司,陕西 西安 710000
  • 通讯作者: *陈小娥,女,教授,主要从事海洋生物资源综合利用研究。E-mail:xiaoechen@163.com
  • 作者简介:刘妍,女,主要从事食品加工与安全研究。E-mail:2652671241@qq.com
  • 基金资助:
    浙江省基础公益研究计划项目(LGN18C200031),舟山市海洋经济创新发展项目专项(国海科字[2016]496号)

Abstract: In order to improve the application value of cuttlefish juice in food processing industry, the cuttlefish juice homogenized by high-pressure microfluidization was added to fresh noodles, and the effects of different treatment pressures (0, 40, 80, 120, 160, 200 MPa) on the particle size change of cuttlefish juice and the cooking and texture characteristics of the cuttlefish noodles were analyzed. The results indicated that the optimal treatment pressure of the microfluidization was 120 MPa. Under this condition, the particle size of the cuttlefish juice was reduced to 101.20 nm(P<0.05). The best cooking time of cuttlefish noodles was 315 s, the rate of broken strips and cooking loss respectively decreased to 4.44% and 4.98%, the expansion rate increased to 183.50%, the hardness and chewiness of the cuttlefish noodles respectively increased to 642.37 g and 176.84 g, the comprehensive score of sensory evaluation reached 94.31. Scanning electron microscopy showed that after the microfluidize treatment, the structure of the cuttlefish noodles became more uniform and dense, the pores reduced relatively and the structure of the cuttlefish noodles was improved. In summary, the high-pressure microfluidization could improve the cooking characteristics and texture characteristics of the cuttlefish noodles,The results of this study provide a theoretical basis for the development of cuttlefish food.

Key words: high-pressure microfluidization, cuttlefish noodles, cooking characteristics, texture characteristics

摘要: 为提高墨鱼汁在食品加工业中的应用价值,将高压微射流均质处理后的墨鱼汁添加到生鲜面中,分析不同处理压力(0、40、80、120、160、200 MPa)对墨鱼汁粒径变化及墨鱼汁生鲜面蒸煮、质构特性的影响。结果表明,微射流最佳处理压力为120 MPa。该条件下,墨鱼汁粒径显著减小为101.20 nm(P<0.05),墨鱼汁生鲜面条最佳蒸煮时间为315 s,蒸煮断条率和蒸煮损失率分别降低至4.44%和4.98%,膨胀率增加至183.50%,硬度、咀嚼性分别达到642.37 g、176.84 g,感官评价综合得分为94.31。扫描电镜结果显示,微射流处理后墨鱼汁生鲜面结构变得更加均匀致密,孔隙相对减小,结构得到改善。综上,微射流可较好地改善墨鱼汁生鲜面的蒸煮特性和质构特性。本研究结果为墨鱼汁食品的开发提供了一定的理论依据。

关键词: 高压微射流, 墨鱼汁生鲜面, 蒸煮特性, 质构特性