即食龟肉的加工及其风味物质的研究
发布时间：2019-05-17 03:25
【摘要】：近些年来,随着人民生活质量的改善,消费水平也在逐步被提高。即食食品,作为一种快速的消费品,逐渐进入人们的生活,受到众多年轻消费者的钟爱。传统的即食产品种类很多,如膨化食品、罐装食品、糕点饼干类、肉干蜜饯类等,但在水产品方面,传统的即食产品相对比较单一,主要以即食鱼类产品为主。中华草龟是一种经济龟类,具有极高的营养价值和药用价值。因此,可以开发一种即食龟肉产品,不仅能实现龟肉的营养价值,又能满足人们对多样化的需求。本论文以中华草龟龟肉为主要原料,首先对其营养成分进行测定并作出分析。结果表明,中华草龟龟肉水分含量为78.44%、粗蛋白含量为16.46%、粗脂肪含量为1.87%、灰分含量为0.99%。所测得龟肉中富含17种氨基酸,包括7种人体必需氨基酸,占氨基酸总量的40.0%,必需氨基酸与非必需氨基酸的组成比例为0.76,必需氨基酸指数为70.91,鲜味氨基酸占游离氨基酸总量的34.62%,完全符合FAO/WHO的推荐标准。龟肉的蛋白质功效比值为2.27,是一种易被人体吸收利用的优质蛋白质。龟肉粗脂肪中含有丰富的不饱和脂肪酸,占脂肪酸总量的55.49%,EPA和DHA的含量也特别高,分别占总量的3.34%、8.25%。另外,龟肉中Σn-6PUFA/Σn-3PUFA为1.83,ΣPUFA/ΣSFA为0.98,表明中华草龟龟肉中含有丰富的n-3系列多不饱和脂肪酸,完全符合HMSO对食品营养安全的要求。同时,中华草龟肉中富含人体必需的矿物质和微量元素,其中铁、锌、钙、硒的含量都相对比较高。因此,中华草龟是一种营养丰富、味道鲜美的水产品。其次,在以中华草龟肉为主要原料的基础上,搭配泡椒、辣椒、香辛料等辅料,研究开发两种即食龟肉产品,即泡椒龟肉和香辣龟肉。通过对影响两种龟肉产品品质的几个主要因素进行单因素试验,在单因素试验的基础上利用正交设计试验进行优化,得出两种龟肉产品的最佳配方和加工工艺。泡椒龟肉的最佳配方和灭菌方式为:食盐添加量1%,泡椒添加量为25%,香辛料添加量为0.5%,泡制时间为48h,灭菌方式为121℃/10min。香辣龟肉的最佳配方和灭菌方式为:食盐添加量为1%,辣椒添加量为0.5%,香辛料添加量为0.5%,油炸时间为2min,灭菌方式为121℃/10min。在此工艺条件下加工的泡椒龟肉酸辣可口,香辣龟肉麻辣鲜香,是两种能吸引现代消费者喜爱的休闲方便食品。再者,通过对两种即食产品的基本营养成分和理化性质的测定,建立了两种即食产品的营养卫生安全标准。对新鲜龟肉和两种龟肉的挥发性风味物质进行测定和分析,结果得出新鲜龟肉中,醛类和醇类化合物是风味的主要贡献者。其中,糠醛、乙醛、壬醛和己醛含量较高,使得新鲜龟肉呈现腥味、青草味、哈喇味;1-辛烯-3-醇使新鲜龟肉呈一种蘑菇的气味并带有点金属气味,反式-2-辛烯-1-醇呈一种油脂香味又伴有腥臭味,这些化合物可能是新鲜龟肉主要的异味来源。而两种即食龟肉产品中,醇类、烃类及含氮类化合物是其风味的主要呈现者。其中,芳樟醇、α-松油醇、桧烯、罗勒烯来源于所添加的香辛料,它们赋予了产品独特的香气,掩盖了新鲜龟肉的异味。最后,通过对两种即食龟肉产品挥发性盐基氮(TVB-N)的测定,建立TVB-N与贮藏时间(t)货架期动力学模型和TVB-N的变化速率(K)与贮藏温度(T)之间的Arrhenius方程,预测产品在某一温度下的货架期寿命的理论值。结果得出:泡椒龟肉和香辣产品TVB-N的变化速率常数K与贮藏温度(T)之间的Arrhenius方程分别为:K=1.94×108e-6972.6/T;K=1.26×107e-6068.1/T,并计算可得出在25℃下分别能贮藏158.09d、118.23d。
[Abstract]:In recent years, with the improvement of the quality of people's life, the level of consumption has been gradually increased. The ready-to-eat food, as a quick consumer product, gradually enters people's life and is loved by a large number of young consumers. The traditional ready-to-eat product has many kinds, such as the puffed food, the canned food, the cake biscuit, the dried meat, and the like, but in the aspect of the aquatic product, the traditional ready-to-eat product is relatively single, mainly taking the ready-to-eat fish product as the main product. The Chinese grass turtle is a kind of economic turtle, which has extremely high nutritive value and medicinal value. Therefore, the instant turtle meat product can be developed, not only can the nutritional value of the turtle meat be realized, but also the need of people for diversification can be met. In this paper, the nutritional components were determined and analyzed. The results showed that the water content of the tortoise shell was 78.44%, the crude protein content was 16.46%, the crude fat content was 1.87%, and the ash content was 0.99%. The measured turtle meat is rich in 17 amino acids, including 7 human essential amino acids, accounting for 40.0% of the total amino acid amount, 0.76 for the essential amino acid and the non-essential amino acid, 70.91 for the essential amino acid index, 34.62% of the total free amino acid total amino acid, It is in full compliance with the FAO/ WHO recommendation. The protein effect ratio of the turtle meat is 2.27, and is a high-quality protein which is easy to be absorbed and utilized by the human body. The crude fat of the turtle is rich in unsaturated fatty acid, accounting for 55.49% of the total fatty acid, and the content of EPA and DHA is also very high, accounting for 3.34% and 8.25% of the total amount, respectively. In addition, the n-6 PUFA/ n-3 PUFA in the turtle meat was 1.83, and the PUFA/ TSFA was 0.98, indicating that the turtle and tortoise meat of the Chinese Turtles had rich n-3 series of polyunsaturated fatty acids, and fully complied with the requirements of the HMSO to the food nutrition safety. The content of iron, zinc, calcium and selenium is relatively high. Therefore, the Chinese grass turtle is a kind of aquatic product with rich nutrition and delicious taste. Secondly, on the basis of Chinese grass and tortoise meat as the main raw material, with the auxiliary materials such as pickled pepper, hot pepper, and spice, the two kinds of ready-to-eat turtle meat products, namely, the turtle meat and the spicy turtle meat, are researched and developed. The single-factor experiment was carried out on several main factors that affect the quality of the two kinds of turtle meat, and the orthogonal design experiment was used to optimize the single-factor experiment, and the optimal formula and the processing technology of the two kinds of turtle meat products were obtained. The optimal formula and the sterilization method of the turtle meat of the pickled pepper are as follows:1% of the addition of the salt,25% of the added amount of the pickled pepper, 0.5% of the spice adding amount,48 hours of the brewing time, and 121 DEG C/10 min in the sterilization mode. The optimal formula and the sterilization method of the spicy turtle meat are as follows: the addition amount of the salt is 1%, the addition amount of the hot pepper is 0.5%, the addition amount of the spice is 0.5%, the frying time is 2 minutes, and the sterilization method is 121 DEG C/10 min. The pickled pepper, which is processed under the condition of the process, is spicy, delicious, spicy and spicy, and is a convenient and convenient food for attracting modern consumers. In addition, two kinds of ready-to-eat products' nutritional health and safety standards were established by the determination of the basic nutritional components and the physical and chemical properties of the two kinds of ready-to-eat products. The determination and analysis of the volatile flavor of the fresh turtle and the two kinds of Carapax are the main contributors to the flavor of the fresh Carapax et Plastrum Testudinis. wherein, the content of furfural, acetaldehyde, nonaldehyde and hexanal is high, so that the fresh turtle meat has fishy smell, The trans-2-octene-1-alcohol is an oil and fat flavor accompanied by a stinking smell, which may be the main source of peculiar smell of fresh turtle meat. In that two-to-eat turtle meat product, the alcohol, the hydrocarbon and the nitrogen-containing compound are the main contributors of the flavor. Wherein, the linalool, the p-pinitol, the polyoxyalkylene and the basil are derived from the added spice, and they give the unique fragrance of the product and mask the peculiar smell of the fresh turtle meat. and finally, the Arrhenius equation between the change rate (K) and the storage temperature (T) of the TVB-N and the storage time (t) shelf life kinetic model and the storage temperature (T) is established by measuring the volatile salt base nitrogen (TVB-N) of the two ready-to-eat turtle meat products, The theoretical value of the shelf life of the product under a certain temperature. The results are as follows: The Arrhenius equation between the change rate constant K and the storage temperature (T) of the turtle meat and the spicy product TVB-N is: K = 1.94-108e-6972.6/ T, K = 1.26-107e-6068.1/ T, and can be stored at 25 鈩，
本文编号：2478770
[Abstract]:In recent years, with the improvement of the quality of people's life, the level of consumption has been gradually increased. The ready-to-eat food, as a quick consumer product, gradually enters people's life and is loved by a large number of young consumers. The traditional ready-to-eat product has many kinds, such as the puffed food, the canned food, the cake biscuit, the dried meat, and the like, but in the aspect of the aquatic product, the traditional ready-to-eat product is relatively single, mainly taking the ready-to-eat fish product as the main product. The Chinese grass turtle is a kind of economic turtle, which has extremely high nutritive value and medicinal value. Therefore, the instant turtle meat product can be developed, not only can the nutritional value of the turtle meat be realized, but also the need of people for diversification can be met. In this paper, the nutritional components were determined and analyzed. The results showed that the water content of the tortoise shell was 78.44%, the crude protein content was 16.46%, the crude fat content was 1.87%, and the ash content was 0.99%. The measured turtle meat is rich in 17 amino acids, including 7 human essential amino acids, accounting for 40.0% of the total amino acid amount, 0.76 for the essential amino acid and the non-essential amino acid, 70.91 for the essential amino acid index, 34.62% of the total free amino acid total amino acid, It is in full compliance with the FAO/ WHO recommendation. The protein effect ratio of the turtle meat is 2.27, and is a high-quality protein which is easy to be absorbed and utilized by the human body. The crude fat of the turtle is rich in unsaturated fatty acid, accounting for 55.49% of the total fatty acid, and the content of EPA and DHA is also very high, accounting for 3.34% and 8.25% of the total amount, respectively. In addition, the n-6 PUFA/ n-3 PUFA in the turtle meat was 1.83, and the PUFA/ TSFA was 0.98, indicating that the turtle and tortoise meat of the Chinese Turtles had rich n-3 series of polyunsaturated fatty acids, and fully complied with the requirements of the HMSO to the food nutrition safety. The content of iron, zinc, calcium and selenium is relatively high. Therefore, the Chinese grass turtle is a kind of aquatic product with rich nutrition and delicious taste. Secondly, on the basis of Chinese grass and tortoise meat as the main raw material, with the auxiliary materials such as pickled pepper, hot pepper, and spice, the two kinds of ready-to-eat turtle meat products, namely, the turtle meat and the spicy turtle meat, are researched and developed. The single-factor experiment was carried out on several main factors that affect the quality of the two kinds of turtle meat, and the orthogonal design experiment was used to optimize the single-factor experiment, and the optimal formula and the processing technology of the two kinds of turtle meat products were obtained. The optimal formula and the sterilization method of the turtle meat of the pickled pepper are as follows:1% of the addition of the salt,25% of the added amount of the pickled pepper, 0.5% of the spice adding amount,48 hours of the brewing time, and 121 DEG C/10 min in the sterilization mode. The optimal formula and the sterilization method of the spicy turtle meat are as follows: the addition amount of the salt is 1%, the addition amount of the hot pepper is 0.5%, the addition amount of the spice is 0.5%, the frying time is 2 minutes, and the sterilization method is 121 DEG C/10 min. The pickled pepper, which is processed under the condition of the process, is spicy, delicious, spicy and spicy, and is a convenient and convenient food for attracting modern consumers. In addition, two kinds of ready-to-eat products' nutritional health and safety standards were established by the determination of the basic nutritional components and the physical and chemical properties of the two kinds of ready-to-eat products. The determination and analysis of the volatile flavor of the fresh turtle and the two kinds of Carapax are the main contributors to the flavor of the fresh Carapax et Plastrum Testudinis. wherein, the content of furfural, acetaldehyde, nonaldehyde and hexanal is high, so that the fresh turtle meat has fishy smell, The trans-2-octene-1-alcohol is an oil and fat flavor accompanied by a stinking smell, which may be the main source of peculiar smell of fresh turtle meat. In that two-to-eat turtle meat product, the alcohol, the hydrocarbon and the nitrogen-containing compound are the main contributors of the flavor. Wherein, the linalool, the p-pinitol, the polyoxyalkylene and the basil are derived from the added spice, and they give the unique fragrance of the product and mask the peculiar smell of the fresh turtle meat. and finally, the Arrhenius equation between the change rate (K) and the storage temperature (T) of the TVB-N and the storage time (t) shelf life kinetic model and the storage temperature (T) is established by measuring the volatile salt base nitrogen (TVB-N) of the two ready-to-eat turtle meat products, The theoretical value of the shelf life of the product under a certain temperature. The results are as follows: The Arrhenius equation between the change rate constant K and the storage temperature (T) of the turtle meat and the spicy product TVB-N is: K = 1.94-108e-6972.6/ T, K = 1.26-107e-6068.1/ T, and can be stored at 25 鈩，
本文编号：2478770
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