Journal of Fisheries Research ›› 2024, Vol. 46 ›› Issue (2): 111-120.DOI: 10.14012/j.cnki.fjsc.2024.02.001
• Research Paper • Next Articles
HUANG Sijia(), SUN Shiwen, LI Meng()
Received:
2023-09-28
Online:
2024-04-25
Published:
2024-04-25
通讯作者:
李 萌(1987—),女,高级实验师,博士,研究方向:水产品高值化加工。E-mail:limeng@dlou.edu.cn
作者简介:
黄思佳(2001—),女,硕士研究生,研究方向:水产品高值化加工。E-mail:754900172@qq.com
基金资助:
CLC Number:
HUANG Sijia, SUN Shiwen, LI Meng. Influence of exogenous additives on the gelatinization characteristics and nutritional quality of bay scallop mince(Argopecten irradians)[J]. Journal of Fisheries Research, 2024, 46(2): 111-120.
黄思佳, 孙诗雯, 李萌. 外源添加物对海湾扇贝肉糜凝胶特性及营养品质的影响[J]. 渔业研究, 2024, 46(2): 111-120.
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评分项目 Scoring items | 分值Score | |||
---|---|---|---|---|
0~4 | 4~6 | 6~8 | 8~10 | |
组织形态 Organizational pattern | 表面粗糙、结构 松散、有孔洞 | 表面较光滑、结构 较松散、有孔洞 | 表面较光滑、结构 致密、有小气孔 | 表面光滑、结构致密 均匀、无气孔 |
风味Flavor | 无咸鲜味、腥味较重 | 咸鲜味较淡、略有腥味 | 咸鲜味淡、无腥味 | 咸鲜味明显、无腥味 |
色泽Color and luster | 黄色、无光泽 | 黄色、光泽较差 | 白色、光泽较差 | 白色、光泽正常 |
弹性Springiness | 弹性差 | 弹性一般 | 弹性适中 | 弹性较好 |
咀嚼性Chewiness | 咀嚼性较差 | 咀嚼性一般 | 咀嚼性较好 | 咀嚼性良好 |
硬度Hardness | 柔软 | 柔润 | 较脆 | 较硬 |
Tab.1 The sensory analysis standard for evaluation of A.irradians mince
评分项目 Scoring items | 分值Score | |||
---|---|---|---|---|
0~4 | 4~6 | 6~8 | 8~10 | |
组织形态 Organizational pattern | 表面粗糙、结构 松散、有孔洞 | 表面较光滑、结构 较松散、有孔洞 | 表面较光滑、结构 致密、有小气孔 | 表面光滑、结构致密 均匀、无气孔 |
风味Flavor | 无咸鲜味、腥味较重 | 咸鲜味较淡、略有腥味 | 咸鲜味淡、无腥味 | 咸鲜味明显、无腥味 |
色泽Color and luster | 黄色、无光泽 | 黄色、光泽较差 | 白色、光泽较差 | 白色、光泽正常 |
弹性Springiness | 弹性差 | 弹性一般 | 弹性适中 | 弹性较好 |
咀嚼性Chewiness | 咀嚼性较差 | 咀嚼性一般 | 咀嚼性较好 | 咀嚼性良好 |
硬度Hardness | 柔软 | 柔润 | 较脆 | 较硬 |
组别 Groups | 硬度/N Hardness | 内聚性 Cohesiveness | 弹性/mm Springiness | 咀嚼性/mJ Chewiness |
---|---|---|---|---|
A | 16.80 ± 2.43bc | 0.76 ± 0.01ab | 4.23 ± 0.14b | 9.39 ± 1.66b |
B | 20.40 ± 1.61a | 0.75 ± 0.00ab | 4.51 ± 0.34ab | 11.64 ± 1.04a |
C | 17.53 ± 1.17b | 0.76 ± 0.02ab | 5.01 ± 0.63a | 10.11 ± 1.08ab |
D | 14.27 ± 0.12d | 0.71 ± 0.01c | 3.92 ± 0.25b | 6.87 ± 0.26c |
E | 14.77 ± 0.85cd | 0.72 ± 0.01c | 4.30 ± 0.23b | 7.09 ± 0.51c |
F | 16.23 ± 0.76bcd | 0.77 ± 0.00a | 4.96 ± 0.42a | 9.12 ± 0.57b |
G | 16.33 ± 0.78bcd | 0.73 ± 0.04bc | 4.04 ± 0.08b | 8.75 ± 0.86b |
Tab.2 Effect of different ratios of exogenous additives on the gel texture of A.irradians mince
组别 Groups | 硬度/N Hardness | 内聚性 Cohesiveness | 弹性/mm Springiness | 咀嚼性/mJ Chewiness |
---|---|---|---|---|
A | 16.80 ± 2.43bc | 0.76 ± 0.01ab | 4.23 ± 0.14b | 9.39 ± 1.66b |
B | 20.40 ± 1.61a | 0.75 ± 0.00ab | 4.51 ± 0.34ab | 11.64 ± 1.04a |
C | 17.53 ± 1.17b | 0.76 ± 0.02ab | 5.01 ± 0.63a | 10.11 ± 1.08ab |
D | 14.27 ± 0.12d | 0.71 ± 0.01c | 3.92 ± 0.25b | 6.87 ± 0.26c |
E | 14.77 ± 0.85cd | 0.72 ± 0.01c | 4.30 ± 0.23b | 7.09 ± 0.51c |
F | 16.23 ± 0.76bcd | 0.77 ± 0.00a | 4.96 ± 0.42a | 9.12 ± 0.57b |
G | 16.33 ± 0.78bcd | 0.73 ± 0.04bc | 4.04 ± 0.08b | 8.75 ± 0.86b |
氨基酸 Amino acids | 组别Groups | ||
---|---|---|---|
C | F | G | |
天冬氨酸Asp* | 3.69±0.00b | 3.24±0.03c | 4.01±0.04a |
苏氨酸Thr★* | 1.52±0.01a | 1.34±0.02b | 1.54±0.01a |
丝氨酸Ser* | 1.60±0.02b | 1.39±0.01c | 1.78±0.01a |
谷氨酸Glu* | 8.02±0.04a | 7.15±0.08b | 8.29±0.07a |
甘氨酸Gly* | 5.72±0.04a | 5.31±0.06b | 4.59±0.04c |
丙氨酸Ala* | 2.29±0.01a | 2.03±0.02c | 2.15±0.02b |
缬氨酸Val★* | 1.49±0.01b | 1.33±0.02c | 1.67±0.01a |
异亮氨酸Ile★* | 1.54±0.01b | 1.34±0.02c | 1.66±0.02a |
亮氨酸Leu★* | 2.82±0.02b | 2.44±0.03c | 2.93±0.02a |
酪氨酸Tyr* | 1.03±0.07b | 0.97±0.01b | 1.22±0.02a |
苯丙氨酸Phe★ | 1.35±0.01b | 1.18±0.01c | 1.61±0.02a |
组氨酸His* | 0.86±0.00b | 0.75±0.01c | 1.00±0.00a |
赖氨酸Lys★* | 2.94±0.01a | 2.54±0.01c | 2.80±0.03b |
精氨酸Arg★* | 3.34±0.06a | 2.94±0.03b | 3.20±0.04a |
脯氨酸Pro* | 1.01±0.02b | 0.91±0.02c | 1.32±0.02a |
胱氨酸Cys | 0.80±0.02a | 0.72±0.02a | 0.73±0.02a |
蛋氨酸Met★* | 1.05±0.01a | 0.94±0.01b | 0.94±0.02b |
TAA | 41.06±1.94a | 36.49±1.75b | 41.42±1.86a |
EAA | 16.04±0.88a | 14.03±0.76b | 16.34±0.81a |
FAA | 38.91±2.00a | 34.59±1.81b | 39.09±1.92a |
EAA/TAA/% | 39.07±0.45b | 38.45±0.43c | 39.44±0.44a |
FAA/TAA/% | 94.76±1.03b | 94.79±1.03a | 94.37±1.03c |
Tab.3 Analysis of amino acid composition of A.irradians mince with different ratios of exogenous additives mg/100 g
氨基酸 Amino acids | 组别Groups | ||
---|---|---|---|
C | F | G | |
天冬氨酸Asp* | 3.69±0.00b | 3.24±0.03c | 4.01±0.04a |
苏氨酸Thr★* | 1.52±0.01a | 1.34±0.02b | 1.54±0.01a |
丝氨酸Ser* | 1.60±0.02b | 1.39±0.01c | 1.78±0.01a |
谷氨酸Glu* | 8.02±0.04a | 7.15±0.08b | 8.29±0.07a |
甘氨酸Gly* | 5.72±0.04a | 5.31±0.06b | 4.59±0.04c |
丙氨酸Ala* | 2.29±0.01a | 2.03±0.02c | 2.15±0.02b |
缬氨酸Val★* | 1.49±0.01b | 1.33±0.02c | 1.67±0.01a |
异亮氨酸Ile★* | 1.54±0.01b | 1.34±0.02c | 1.66±0.02a |
亮氨酸Leu★* | 2.82±0.02b | 2.44±0.03c | 2.93±0.02a |
酪氨酸Tyr* | 1.03±0.07b | 0.97±0.01b | 1.22±0.02a |
苯丙氨酸Phe★ | 1.35±0.01b | 1.18±0.01c | 1.61±0.02a |
组氨酸His* | 0.86±0.00b | 0.75±0.01c | 1.00±0.00a |
赖氨酸Lys★* | 2.94±0.01a | 2.54±0.01c | 2.80±0.03b |
精氨酸Arg★* | 3.34±0.06a | 2.94±0.03b | 3.20±0.04a |
脯氨酸Pro* | 1.01±0.02b | 0.91±0.02c | 1.32±0.02a |
胱氨酸Cys | 0.80±0.02a | 0.72±0.02a | 0.73±0.02a |
蛋氨酸Met★* | 1.05±0.01a | 0.94±0.01b | 0.94±0.02b |
TAA | 41.06±1.94a | 36.49±1.75b | 41.42±1.86a |
EAA | 16.04±0.88a | 14.03±0.76b | 16.34±0.81a |
FAA | 38.91±2.00a | 34.59±1.81b | 39.09±1.92a |
EAA/TAA/% | 39.07±0.45b | 38.45±0.43c | 39.44±0.44a |
FAA/TAA/% | 94.76±1.03b | 94.79±1.03a | 94.37±1.03c |
氨基酸 Amino acids | 滋味特征 Taste characteristics | 组别Groups | ||
---|---|---|---|---|
C | F | G | ||
谷氨酸Glu | 鲜 | 1 375.64±8.40a | 1 413.49±29.70a | 1 098.91±8.78b |
缬氨酸Val | 苦 | 19.84±0.22a | 14.79±3.36a | 2.94±1.09b |
蛋氨酸Met | 苦 | 74.04±0.37a | 75.70±0.56a | 58.97±1.51b |
异亮氨酸Ile | 苦 | 23.01±2.42a | 17.69±0.18ab | 12.63±0.75b |
亮氨酸Leu | 苦 | 19.26±2.40a | 17.84±2.03a | 26.40±3.47a |
组氨酸His | 苦 | 18.59±0.21a | 18.69±0.26a | 13.54±0.43b |
赖氨酸Lys | 苦 | 57.75±3.52a | 63.61±0.15a | 54.20±2.12a |
精氨酸Arg | 苦 | 793.65±9.29a | 758.51±19.12a | 529.98±6.14b |
脯氨酸Pro | 甜 | 25.81±6.91a | 25.08±2.03a | 33.42±2.06a |
苏氨酸Thr | 甜 | 34.68±0.68a | 33.00±1.58a | 22.92±2.58b |
丝氨酸Ser | 甜 | 27.76±1.33a | 26.03±0.18a | 18.65±1.93b |
甘氨酸Gly | 甜 | 3 641.66±20.83a | 3 637.00±66.91a | 2 616.47±28.77b |
丙氨酸Ala | 甜 | 344.70±1.34a | 346.28±2.42a | 252.97±2.87b |
牛磺酸Tau | — | 954.97±10.99a | 940.83±23.18a | 675.65±0.28b |
DAA | 1 375.64±8.40a | 1 413.49±29.70a | 1 098.91±8.78b | |
BAA | 1 006.12±10.21a | 966.80±20.19a | 698.66±11.84b | |
SAA | 4 074.59±27.06a | 4 067.30±69.06a | 2 944.41±38.19b |
Tab.4 Analysis of free amino acid composition of A.irradians mince by different ratios of exogenous additives mg/100 g
氨基酸 Amino acids | 滋味特征 Taste characteristics | 组别Groups | ||
---|---|---|---|---|
C | F | G | ||
谷氨酸Glu | 鲜 | 1 375.64±8.40a | 1 413.49±29.70a | 1 098.91±8.78b |
缬氨酸Val | 苦 | 19.84±0.22a | 14.79±3.36a | 2.94±1.09b |
蛋氨酸Met | 苦 | 74.04±0.37a | 75.70±0.56a | 58.97±1.51b |
异亮氨酸Ile | 苦 | 23.01±2.42a | 17.69±0.18ab | 12.63±0.75b |
亮氨酸Leu | 苦 | 19.26±2.40a | 17.84±2.03a | 26.40±3.47a |
组氨酸His | 苦 | 18.59±0.21a | 18.69±0.26a | 13.54±0.43b |
赖氨酸Lys | 苦 | 57.75±3.52a | 63.61±0.15a | 54.20±2.12a |
精氨酸Arg | 苦 | 793.65±9.29a | 758.51±19.12a | 529.98±6.14b |
脯氨酸Pro | 甜 | 25.81±6.91a | 25.08±2.03a | 33.42±2.06a |
苏氨酸Thr | 甜 | 34.68±0.68a | 33.00±1.58a | 22.92±2.58b |
丝氨酸Ser | 甜 | 27.76±1.33a | 26.03±0.18a | 18.65±1.93b |
甘氨酸Gly | 甜 | 3 641.66±20.83a | 3 637.00±66.91a | 2 616.47±28.77b |
丙氨酸Ala | 甜 | 344.70±1.34a | 346.28±2.42a | 252.97±2.87b |
牛磺酸Tau | — | 954.97±10.99a | 940.83±23.18a | 675.65±0.28b |
DAA | 1 375.64±8.40a | 1 413.49±29.70a | 1 098.91±8.78b | |
BAA | 1 006.12±10.21a | 966.80±20.19a | 698.66±11.84b | |
SAA | 4 074.59±27.06a | 4 067.30±69.06a | 2 944.41±38.19b |
脂肪酸 Fatty acids | 组别Groups | ||
---|---|---|---|
C | F | G | |
十三碳酸C13:0 | 2.98±0.30a | 3.24±0.08a | 2.83±0.16a |
肉豆蔻酸C14:0 | 2.51±0.01b | 2.53±0.00a | 1.85±0.00c |
十五碳酸C15:0 | 1.86±0.11a | 1.96±0.03a | 1.63±0.07a |
棕榈酸C16:0 | 20.17±0.12b | 19.95±0.08b | 21.51±0.49a |
十七碳酸C17:0 | 1.82±0.01a | 1.70±0.06a | 1.26±0.03b |
硬脂酸C18:0 | 7.51±0.01a | 7.26±0.03a | 7.40±0.46a |
二十碳酸C20:0 | 1.16±0.05a | 1.22±0.04a | 1.07±0.05a |
肉豆蔻油酸C14:1 | 1.22±0.05a | 1.28±0.03a | 1.01±0.02b |
棕榈油酸C16:1 | 2.19±0.02a | 2.25±0.00a | 1.58±0.01b |
十七碳烯酸C17:1 | 4.06±0.36a | 4.41±0.10a | 3.84±0.20a |
二十碳一烯酸C20:1 | 1.02±0.01b | 0.98±0.01b | 1.91±0.05a |
二十碳五烯酸(EPA) C20:5 | 17.20±0.23a | 17.23±0.07a | 12.00±0.41b |
二十二碳六烯酸(DHA) C22:6 | 27.84±0.44a | 27.51±0.20a | 18.87±0.70b |
油酸C18:1n9c | 2.16±0.02b | 2.19±0.01b | 6.48±0.02a |
亚油酸C18:2n6c | 1.16±0.01b | 1.11±0.01b | 12.9±0.16a |
α-亚麻酸C18:3n3 | 1.76±0.04a | 1.76±0.02a | 1.41±0.00b |
花生四烯酸C20:4n6 | 3.40±0.05a | 3.45±0.00a | 2.43±0.07b |
DHA+EPA | 45.04±0.95a | 44.74±0.38a | 30.87±1.57b |
∑SFA | 38.00±0.44a | 37.84±0.15a | 37.56±1.70a |
∑MUFA | 10.64±0.53b | 11.10±0.20b | 14.83±0.20a |
∑PUFA | 51.36±0.96a | 51.06±0.35a | 47.61±1.90a |
∑UFA | 62.00±0.44a | 62.16±0.15a | 62.44±1.70a |
Tab.5 Analysis of fatty acid composition of A.irradians mince by different exogenous additives %
脂肪酸 Fatty acids | 组别Groups | ||
---|---|---|---|
C | F | G | |
十三碳酸C13:0 | 2.98±0.30a | 3.24±0.08a | 2.83±0.16a |
肉豆蔻酸C14:0 | 2.51±0.01b | 2.53±0.00a | 1.85±0.00c |
十五碳酸C15:0 | 1.86±0.11a | 1.96±0.03a | 1.63±0.07a |
棕榈酸C16:0 | 20.17±0.12b | 19.95±0.08b | 21.51±0.49a |
十七碳酸C17:0 | 1.82±0.01a | 1.70±0.06a | 1.26±0.03b |
硬脂酸C18:0 | 7.51±0.01a | 7.26±0.03a | 7.40±0.46a |
二十碳酸C20:0 | 1.16±0.05a | 1.22±0.04a | 1.07±0.05a |
肉豆蔻油酸C14:1 | 1.22±0.05a | 1.28±0.03a | 1.01±0.02b |
棕榈油酸C16:1 | 2.19±0.02a | 2.25±0.00a | 1.58±0.01b |
十七碳烯酸C17:1 | 4.06±0.36a | 4.41±0.10a | 3.84±0.20a |
二十碳一烯酸C20:1 | 1.02±0.01b | 0.98±0.01b | 1.91±0.05a |
二十碳五烯酸(EPA) C20:5 | 17.20±0.23a | 17.23±0.07a | 12.00±0.41b |
二十二碳六烯酸(DHA) C22:6 | 27.84±0.44a | 27.51±0.20a | 18.87±0.70b |
油酸C18:1n9c | 2.16±0.02b | 2.19±0.01b | 6.48±0.02a |
亚油酸C18:2n6c | 1.16±0.01b | 1.11±0.01b | 12.9±0.16a |
α-亚麻酸C18:3n3 | 1.76±0.04a | 1.76±0.02a | 1.41±0.00b |
花生四烯酸C20:4n6 | 3.40±0.05a | 3.45±0.00a | 2.43±0.07b |
DHA+EPA | 45.04±0.95a | 44.74±0.38a | 30.87±1.57b |
∑SFA | 38.00±0.44a | 37.84±0.15a | 37.56±1.70a |
∑MUFA | 10.64±0.53b | 11.10±0.20b | 14.83±0.20a |
∑PUFA | 51.36±0.96a | 51.06±0.35a | 47.61±1.90a |
∑UFA | 62.00±0.44a | 62.16±0.15a | 62.44±1.70a |
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