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糖類對南美白對蝦肉玻璃化轉(zhuǎn)變溫度與狀態(tài)圖的影響
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國家自然科學(xué)基金資助項(xiàng)目（31171708）


Effects of Different Saccharides on Glass Transition Temperature and State Diagram of Penaeus Vannamei Meat
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    摘要:

    為提高南美白對蝦肉（PV）的貯藏穩(wěn)定性,，研究了蔗糖,、菊糖和海藻糖對PV玻璃化轉(zhuǎn)變溫度（Tg）與狀態(tài)圖的影響。采用靜態(tài)稱量法研究了25℃下PV和按蝦肉質(zhì)量添加10%蔗糖（PV-S）,、10%菊糖（PV-I）和10%海藻糖蝦肉（PV-T）的吸附等溫線,。采用差示掃描量熱法分析了PV、PV-S,、PV-I與PV-T的Tg和凍結(jié)點(diǎn)溫度（TF）,。分別采用Gordon-Taylor方程和Clausias-Clapeyron方程擬合Tg與TF數(shù)據(jù)，構(gòu)建了蝦肉的狀態(tài)圖,，探討了添加糖類對PV的Tg與狀態(tài)圖的影響,。結(jié)果表明，PV,、PV-S,、PV-I與PV-T的水分吸附等溫線呈III型，GAB模型為描述PV,、PV-S,、PV-I與PV-T水分吸附特性的最適模型。PV,、PV-S,、PV-I與PV-T的平衡含水率隨著水分活度aw的增大而增大,。aw一定時(shí),，平衡含水率隨著糖類添加而降低。添加糖類降低了PV的單分子層含水率,。PV,、PV-S、PV-I與PV-T的Tg隨著含水率增加而降低,。相同aw時(shí),，Tg值高低順序依次為PV-I,、PV-T、PV-S,、PV,。根據(jù)狀態(tài)圖，PV,、PV-S,、PV-I和PV-T的最大冷凍濃縮溶液時(shí)的玻璃化轉(zhuǎn)變溫度T′g分別為-71.35、-64.76,、-58.36,、-59.36℃，與之對應(yīng)的溶質(zhì)含量分別為73.2%,、73.4%,、72.6%、73.4%,，即非凍結(jié)含水率分別為26.8%,、26.6%、27.4%,、26.6%,。添加糖類尤其是菊糖與海藻糖能顯著提高南美白對蝦肉的貯藏穩(wěn)定性，延長其貨架期,。

    Abstract:

    Effects of different saccharides, viz. sugar, inulin and trehalose on the glass transition temperature and state diagram of Penaeus vannamei meat (PV) were investigated to improve the storage stability of Penaeus vannamei meat. Moisture adsorption isotherms of PV and Penaeus vannamei meat with addition (w/w) of 10% sugar (PV-S), 10% inulin (PV-I) and 10% trehalose (PV-T) were determined at 25℃ by using the gravimetric method. Differential scanning calorimetry was employed to determine the glass transition temperature (Tg) and freezing point (TF) of samples equilibrated at various water activities. The state diagram was composed of the glass transition line and freezing curve, which were fitted according to Gordon-Taylor model and Clausius-Clapeyron model, respectively. 〖JP3〗The results showed that the adsorption behaviour of Penaeus vannamei meat (PV, PV-S, PV-I and PV-T) 〖JP〗displayed type III isotherms. The GAB model statisfactory described the adsorption behavior of PV, PV-S, PV-I and PV-T. The equilibrium moisture content of PV, PV-S, PV-I and PV-T increased with increasing water activity (aw). Moisture content of PV-S, PV-I and PV-T at a given aw was lower than that of PV. The monolayer moisture content decreased with the addition of saccharides. Tg of PV, PV-S, PV-I and PV-T decreased with increasing moisture content. Tg increased with the addition of saccharides. The state diagram yielded maximallyfreezeconcentrated solutes at 73.2%, 73.4%, 72.6% and 73.4% solids with the characteristic temperature of glass transition being -71.35℃, -64.76℃, -58.36℃ and -59.36℃ for PV, PV-S, PV-I and PV-T, respectively. The corresponding unfreezable waters for PV, PV-S, PV-I and PV-T were 26.8%, 26.6%, 27.4% and 26.6%, respectively. The storage stability and shelf life of meat can be markedly improved by addition of saccharides especially inulin and trehalose.

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石啟龍,趙 亞,曹淑敏,張晶晶.糖類對南美白對蝦肉玻璃化轉(zhuǎn)變溫度與狀態(tài)圖的影響[J].農(nóng)業(yè)機(jī)械學(xué)報(bào),2015,46(11):236-244. Shi Qilong, Zhao Ya, Cao Shumin, Zhang Jingjing. Effects of Different Saccharides on Glass Transition Temperature and State Diagram of Penaeus Vannamei Meat[J]. Transactions of the Chinese Society for Agricultural Machinery,2015,46(11):236-244.

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  • 收稿日期:2015-08-15
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  • 在線發(fā)布日期: 2015-11-10
  • 出版日期: 2015-11-10
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