研究评价了加工工艺中0.15%茶多酚及0.05%茶多酚复合5βmmol/L柠檬酸和5βmmol/L氯化钙处理对秘鲁鱿鱼丝25℃贮藏过程中理化和感官特性的影响。结果显示,鱿鱼丝在贮藏中水分、粗蛋白、粗脂肪、pH和还原力均显著下降（P<0.05）。鱿鱼丝L*显著降低,C*明显增加（P<0.05）,表明贮藏过程中发生明显的褐变反应。鱿鱼丝中乳糖不断分解成半乳糖和葡萄糖（P<0.05）,氧化三甲胺（Trimetlyamineoxde,TMAO）降解成二甲胺（Dimethyamine,DMA）和甲醛（P<0.05）,特别是在贮藏的90βd。而茶多酚及复合柠檬酸和氯化钙处理能显著减少水分损失,抑制乳糖分解和TMAO降解,延缓脂肪氧化和TVB-N积累（P<0.05）。因此,茶多酚和柠檬酸复合添加剂对改善鱿鱼丝贮藏过程中的品质效果良好。
关键词：
鱿鱼丝; 品质; 褐变; 茶多酚; 柠檬酸
The effects of 0.15% tea polyphenols (TP) and 0.05% TP combined with 5βmmol/L citric acid and 5βmmol/L calcium chloride dip treatment on the physical, chemical and sensory characteristics of dried-seasoned squid (Dosidicus gigas) during storage at 25℃ was assessed. After the storage, the moisture, crude protein, crude fat, pH and reducing power decreased significantly (P<0.05). The L* value decreased significantly, while C* increased remarkably (P<0.05), which revealed the occurrence of browning reaction in dried-seasoned squid. The progressive degradation of lactose to galactose and glucose, and conversion of TMAO to DMA and formaldehyde were found during the storage (P<0.05), especially in the initial 90βd. The advantages of reducing moisture loss, inhibiting oxidation of lipids, depressing TMAO breakdown and TVB-N accumulation were observed for the TP sample and TP combined with citric acid and calcium chloride sample. Therefore, the addition of TP combined with citric acid could retard quality deterioration of dried-seasoned squid.
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