海参的物性学研究及加工工艺探讨

【作者】 薛冬梅；

【导师】 李八方； 高昕；

【作者基本信息】 中国海洋大学 ， 食品科学， 2006， 硕士

【摘要】 海参隶属于棘皮动物门海参纲,具有良好的营养价值,含有多种具有药理作用的活性成分,深受人们的喜爱,其社会需求量日益增长。我国可食用的海参有20多种,海参养殖业规模不断扩大,产量可观,市场广阔。海参系列产品的开发及其加工工艺的研究具有重要意义和巨大的发展空间。本论文对鲜活和三种不同加工条件下(加热、水发和即食)海参质构特点及其流变学特性进行了研究。第一章主要研究了鲜活海参的基本组成成分以及海参胶原蛋白的提取及部分生化性质。研究结果表明,鲜活海参的含水量高达91.44%,胶原蛋白含量约占粗蛋白的74.15%。低温提取得到了胃蛋白酶促溶的酸溶性胶原PSC,SDS-PAGE凝胶电泳发现,PSC为典型的胶原蛋白,由三条相同的类α1链组成。利用组织学染色技术观察鲜活海参的组织构造及质构特点,质构仪对海参的流变学参数(E0、E1、τ1、η1和破断力)进行了定量研究,从本质上揭示鲜活海参的质构特点和流变学特征。通过对鲜活海参的不同部位染色,发现其筋肉纤维皆被染成红色。应力松弛和破断实验测定的结果显示,鲜活海参具有硬度大、弹力大、柔嫩性小的特点,其破断力为130.40N。第二章是利用组织学(Van Gieson染色法)和流变学测试手段(DSC、应力松弛实验、破断实验)对不同加热条件下(40、60、70、80、90、100℃)和相同温度条件下不同加热时间(1h、2h、6h、10h、24h)处理的海参质构特点及流变学特性变化进行了研究,并初步阐明了其内部构造变化机理。DSC研究结果表明,海参的热变性曲线呈现出一个明显的吸热峰,其热变性温度(Ts)为67.58℃,吸收的热能为837mJ/mg。从海参中提取的胶原蛋白的热变性温度(Ts)为57℃,吸收的热能为53.63mJ/mg。通过组织构造观察结果可以看出,鲜活与加热海参的组织构造有明显的不同,与鲜活海参相比,加热海参筋肉纤维间的孔隙小,筋肉纤维较细,随着加热温度的增加,其孔隙面积逐渐增大,筋肉纤维宽度也随之增大,在相同温度条件下,加热时间不同,也会造成海参组织构造的变化,其变化程度尤以70℃和100℃条件下,分别加热1h的海参样品最为明显。流变学特性测定结果显示,流变学特性参数(E0,τ1,η1,破断强度)与加热温度和时间、筋肉组织构造变化都显示出了较好的相关性。更多还原

【Abstract】 Sea cucumber belonging to Echinodermata is a tonic and enjoyed by more and more people because of its nutrition and active substance. There are more than 20 kinds of sea cucumber are edible. Recently, the scale of sea cucumber aquiculture and output are becoming more and more considerable. However, sea cucumber cultivation has an optimistic future. It is important to develop new products and processing technology of sea cucumber. In this paper, the structure and rheological property changes of raw, heated, reabsorbed water, and instant sea cucumber were studied.Firstly, the major compositional components of live sea cucumber were determined. The results showed that the content of water of raw sea cucumber was 91.44% and the collagen was about 74.15% of crude protein. Collagen which were the major components of sea cucumber were extracted at below 4℃and found to be consisted of (α1)3. Histology staining technology was used to observe the structure of the different part of raw sea cucumber and texture analyzer to determine the rheological parameters (E0,τ1,η1 and rupture strength)quantitively. The result showed that the structure of the different position of raw sea cucumber was dyed red completely,proving that there was plenty of collagen in sea cucumber. Trough the stress relaxation and rupture strength experiment, it was found that raw sea cucumber was a kind of more springiness, harder, less tenderness food and its rupture strength was 130.40NSecondly, the structural and rheological properties of sea cucumber heated at different temperature(40、60、70、80、90 and 100℃, respectively) at different time(1h、2h、6h、10h and 24h, respectively) were studied by Van Gieson staining, DSC, stress-relaxation experiment and rupture strength experiment in this part. The results of DSC showed that Ts of raw sea cucumber was 100.17℃, lyophilized sea cucumber was 67.58℃and collagen extracted from sea cucumber was 57℃, respectively. Through the result of histology structure observe, it was found that the structure of heated sea cucumber was greatly different from that of raw sea cucumber. Comparing with raw sea cucumber, the apertures among muscles fibrils of heated samples were small, and the width of muscle fibrils shrank. With the growth of the temperature, the更多还原