脆肉鲩鱼片酸渍过程中的传质动力学分析及品质变化

Mass Transfer Kinetics Analysis and Quality Changes of Crisp Grass Carp Fillets During Acid Marination

摘要:

为探究鱼片酸渍过程中的传质规律及品质变化规律,该文以脆肉鲩鱼片为试验材料,研究不同质量分数醋酸(3%~9%)和酸渍时间(1~5 h)对脆肉鲩鱼片酸渍过程中传质成分变化及品质变化情况。结果表明:醋酸质量分数相同时,随着酸渍时间的延长,脆肉鲩鱼片的醋酸含量、水分含量逐渐增大,水溶性蛋白含量、菌落总数逐渐降低,硬度、剪切力和持水力先上升后下降；酸渍时间相同时,随着醋酸质量分数升高,脆肉鲩鱼片的醋酸含量和水分含量呈先升高后降低的趋势,水溶性蛋白含量和菌落总数仍逐渐降低,硬度、剪切力和持水力仍先上升后下降。动力学模型分析发现,3%~9%质量分数醋酸酸渍过程中醋酸变化量、水分变化量和质量变化量与酸渍时间的开方根均呈良好的线性关系。随着醋酸质量分数由3%增加至9%,扩散系数De值先上升后下降,且在质量分数为6%达到最大值6.11×10-9 m2/s,说明此时传质驱动力最大。综合考虑菲克第二定律对脆肉鲩鱼片酸渍过程中的传质动力学理论研究结果及感官、理化品质测定结果,发现鱼片在6%质量分数醋酸酸渍1 h时,不仅能保持较高酸渍液传质速率,还能提高鱼片感官及理化品质,这为实际生产中食品酸渍工艺的优化控制提供实践支持和理论参考。

Abstract:

In order to explore the mass transfer and quality changes of crisp grass carp fillets during acid marination, the effects of different mass fractions of acetic acid (3%~9%) and marinating time (1~5 h) on the mass transfer components and quality changes of crisp grass carp fillets during the marinating process were studied.The results showed that when the acetic acid content was the same, the acetic acid content and moisture content of crisp grass carp fillets increased gradually, the water-soluble protein content and the total number of colonies decreased gradually, and the hardness, shear force and water-holding capacity increased first and then decreased with the extension of acidification time. When the acidification time was the same, with the increase of acetic acid content, the acetic acid content and moisture content of crisp grass carp fillets increased first and then decreased, the content of water-soluble protein and the total number of colonies still decreased gradually, and the hardness, shear force and water-holding capacity increased first and then decreased. The kinetic model analysis showed that the change of acetic acid, moisture and mass during the acid marinating process of 3%~9% mass fraction had a good linear relationship with the square root of the acid marinating time. As the mass fraction of acetic acid increased from 3% to 9%, the De value of the diffusion coefficient was increased first and then decreased, and reached the maximum value of 6.11×10-9 m2/s at the mass fraction of 6%, indicating that the driving force of mass transfer was the largest at this time. Considering the results of the theoretical research on the mass transfer kinetics and the results of sensory and physicochemical quality determination of crisp grass carp fillets during the acidification process of Fick"s second law, it is found that the fish fillets can not only maintain a high mass transfer rate of acid marinating solution but also improve the organoleptic and physicochemical qualities of fish fillets when they are marinating with acetic acid at 6% mass fraction for 1 h, which provides practical support and theoretical reference for the optimal control of food marination process in actual production..