即食龜肉的加工及其風(fēng)味物質(zhì)的研究
發(fā)布時(shí)間：2019-05-17 03:25
【摘要】：近些年來,隨著人民生活質(zhì)量的改善,消費(fèi)水平也在逐步被提高。即食食品,作為一種快速的消費(fèi)品,逐漸進(jìn)入人們的生活,受到眾多年輕消費(fèi)者的鐘愛。傳統(tǒng)的即食產(chǎn)品種類很多,如膨化食品、罐裝食品、糕點(diǎn)餅干類、肉干蜜餞類等,但在水產(chǎn)品方面,傳統(tǒng)的即食產(chǎn)品相對比較單一,主要以即食魚類產(chǎn)品為主。中華草龜是一種經(jīng)濟(jì)龜類,具有極高的營養(yǎng)價(jià)值和藥用價(jià)值。因此,可以開發(fā)一種即食龜肉產(chǎn)品,不僅能實(shí)現(xiàn)龜肉的營養(yǎng)價(jià)值,又能滿足人們對多樣化的需求。本論文以中華草龜龜肉為主要原料,首先對其營養(yǎng)成分進(jìn)行測定并作出分析。結(jié)果表明,中華草龜龜肉水分含量為78.44%、粗蛋白含量為16.46%、粗脂肪含量為1.87%、灰分含量為0.99%。所測得龜肉中富含17種氨基酸,包括7種人體必需氨基酸,占氨基酸總量的40.0%,必需氨基酸與非必需氨基酸的組成比例為0.76,必需氨基酸指數(shù)為70.91,鮮味氨基酸占游離氨基酸總量的34.62%,完全符合FAO/WHO的推薦標(biāo)準(zhǔn)。龜肉的蛋白質(zhì)功效比值為2.27,是一種易被人體吸收利用的優(yōu)質(zhì)蛋白質(zhì)。龜肉粗脂肪中含有豐富的不飽和脂肪酸,占脂肪酸總量的55.49%,EPA和DHA的含量也特別高,分別占總量的3.34%、8.25%。另外,龜肉中Σn-6PUFA/Σn-3PUFA為1.83,ΣPUFA/ΣSFA為0.98,表明中華草龜龜肉中含有豐富的n-3系列多不飽和脂肪酸,完全符合HMSO對食品營養(yǎng)安全的要求。同時(shí),中華草龜肉中富含人體必需的礦物質(zhì)和微量元素,其中鐵、鋅、鈣、硒的含量都相對比較高。因此,中華草龜是一種營養(yǎng)豐富、味道鮮美的水產(chǎn)品。其次,在以中華草龜肉為主要原料的基礎(chǔ)上,搭配泡椒、辣椒、香辛料等輔料,研究開發(fā)兩種即食龜肉產(chǎn)品,即泡椒龜肉和香辣龜肉。通過對影響兩種龜肉產(chǎn)品品質(zhì)的幾個(gè)主要因素進(jìn)行單因素試驗(yàn),在單因素試驗(yàn)的基礎(chǔ)上利用正交設(shè)計(jì)試驗(yàn)進(jìn)行優(yōu)化,得出兩種龜肉產(chǎn)品的最佳配方和加工工藝。泡椒龜肉的最佳配方和滅菌方式為:食鹽添加量1%,泡椒添加量為25%,香辛料添加量為0.5%,泡制時(shí)間為48h,滅菌方式為121℃/10min。香辣龜肉的最佳配方和滅菌方式為:食鹽添加量為1%,辣椒添加量為0.5%,香辛料添加量為0.5%,油炸時(shí)間為2min,滅菌方式為121℃/10min。在此工藝條件下加工的泡椒龜肉酸辣可口,香辣龜肉麻辣鮮香,是兩種能吸引現(xiàn)代消費(fèi)者喜愛的休閑方便食品。再者,通過對兩種即食產(chǎn)品的基本營養(yǎng)成分和理化性質(zhì)的測定,建立了兩種即食產(chǎn)品的營養(yǎng)衛(wèi)生安全標(biāo)準(zhǔn)。對新鮮龜肉和兩種龜肉的揮發(fā)性風(fēng)味物質(zhì)進(jìn)行測定和分析,結(jié)果得出新鮮龜肉中,醛類和醇類化合物是風(fēng)味的主要貢獻(xiàn)者。其中,糠醛、乙醛、壬醛和己醛含量較高,使得新鮮龜肉呈現(xiàn)腥味、青草味、哈喇味;1-辛烯-3-醇使新鮮龜肉呈一種蘑菇的氣味并帶有點(diǎn)金屬氣味,反式-2-辛烯-1-醇呈一種油脂香味又伴有腥臭味,這些化合物可能是新鮮龜肉主要的異味來源。而兩種即食龜肉產(chǎn)品中,醇類、烴類及含氮類化合物是其風(fēng)味的主要呈現(xiàn)者。其中,芳樟醇、α-松油醇、檜烯、羅勒烯來源于所添加的香辛料,它們賦予了產(chǎn)品獨(dú)特的香氣,掩蓋了新鮮龜肉的異味。最后,通過對兩種即食龜肉產(chǎn)品揮發(fā)性鹽基氮(TVB-N)的測定,建立TVB-N與貯藏時(shí)間(t)貨架期動(dòng)力學(xué)模型和TVB-N的變化速率(K)與貯藏溫度(T)之間的Arrhenius方程,預(yù)測產(chǎn)品在某一溫度下的貨架期壽命的理論值。結(jié)果得出:泡椒龜肉和香辣產(chǎn)品TVB-N的變化速率常數(shù)K與貯藏溫度(T)之間的Arrhenius方程分別為:K=1.94×108e-6972.6/T;K=1.26×107e-6068.1/T,并計(jì)算可得出在25℃下分別能貯藏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，
本文編號：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，
本文編號：2478770
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