摘要
为了探讨盐渍海蜇脱盐过程中品质的变化,实现对其品质控制,本文通过质构学和组织学染色方法,研究不同温度条件下,盐渍海蜇静水脱盐过程中质构及微观组织结构变化规律。结果显示:在4℃和25℃脱盐过程中,海蜇质量与含盐量逐渐降低,硬度变化不明显,组织纤维间的空隙逐渐变大,胶原纤维和多糖染色变浅,可溶性蛋白和糖流失;50℃脱盐过程中,海蜇质量与含盐量降低速率加快,硬度逐渐降低,胶原纤维受热发生变性和断裂,脱水严重,组织发生明显收缩扭曲。结论:较高温度下长时间脱盐,海蜇组织结构受到破坏,水分、可溶性蛋白和可溶性多糖等成分流失,硬度下降,品质劣化。
In China, salting is the common processing method for fresh jellyfish, and desalination becomes a necessary process for subsequent processing of salted jellyfish. However, some negative effects, such as tissue welled, texture softened, shape changed, and nutrients lost, would accompanied by the processing of desalination. In this study, with salted jellyfish umbrella as the research object, Paraffin section Masson staining combined with optical microscope and textural analyzer were used to investigate the microstructural and textural changes of jellyfish during water desalination.The salted jellyfish umbrella were cut into 1.5 cm×1.0 cm, then desalinated in deionized water with a solid-liquid ratio1 ∶ 10 at 4 ℃, 25 ℃, 50 ℃ for different treatment duration. The changes of salinity, quality, moisture, texture and organization structure were measured at each treatment. The results showed that the weight of jellyfish decreased during desalination at different temperatures（4 ℃, 25 ℃ and 50 ℃）, while the decrease rates increased as the desalination temperature increased. The salt contents of jellyfish after desalination 2 h at 4 ℃, 25 ℃ and 50 ℃ were 8.25%, 6.86%and 5.83%, respectively. During desalination, rehydration was dominant for 4 ℃, while dehydration was dominant for 25℃ and 50 ℃. The protein denaturation and structure was damaged as the temperature increased, in which led to water lost from jellyfish. For texture properties, there was no obvious change in hardness and elasticity of jellyfish during desalination at 4 ℃. During desalination at 25 ℃, jellyfish hardness showed a slightly decline, while the elasticity change was not obvious. For 50 ℃ desalination, jellyfish showed a tendency of rapid decline in hardness, from 5368/g down to2983/g during 5 h, and presented a tendency of increase in elasticity, from 0.42 to 0.95. In terms of tissue structure,the results of Masson staining suggested the collagen fibers were swelled due to the rehydration jellyfish of during desalination process, and the gap between collagen fibers increased, leading to the loss of soluble protein and polysaccharide.When the desalination time was up to 2 h at 50 ℃, the collagen fibers fractured and obvious holes appeared. PAS-AB staining results showed the concentration of polysaccharide declined during desalination at 4 ℃ and 25 ℃, which attributed to the rehydration and the loss of polysaccharide. However, due to the obvious loss of water for 2 h desalination at50 ℃, the polysaccharide concentration was increased significantly. The results indicated that jellyfish organizational structure was damaged, and the composition such as moisture content, soluble protein and soluble polysaccharide were lost,and hardness was decreased as desalination prolonged. It was suggested the desalination temperature obviously affects the microstructural and textural properties of jellyfish. Our results not only provided references for the optimization of desalination conditions and quality control of desalination process, but also provided a useful method of evaluating quality of jellyfish.
出处
《中国食品学报》
EI
CAS
CSCD
北大核心
2016年第5期61-67,共7页
Journal of Chinese Institute Of Food Science and Technology
基金
科技支撑计划课题(2014BAD04B09)
2013年辽宁省高等学校优秀人才支持计划(LJQ2013061)
关键词
盐渍海蜇
静水脱盐
质构
组织结构
salted jellyfish
desalination
texture
tissue structure
