基于低场核磁共振技术的咸鸭蛋腌制过程水分及质构特性变化
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摘要
运用低场核磁技术测定腌制过程中蛋清和蛋黄中水分的横向弛豫时间(T_2)和信号强度,并表征蛋清和蛋黄中水分的迁移过程,同时结合蛋清和蛋黄的含水率、含盐量和质构特性分析了盐离子对咸鸭蛋品质的影响。结果显示:在腌制过程中,蛋清和蛋黄中的水分不断向外迁移,水分含量显著降低(P<0.05),蛋清中水分的T_2显著增加(P<0.05),表明蛋清中不同类型水分受到的束缚力降低,水分的自由度增大,其中T_(22)相对降低,T_(23)相对增加,质构指标(硬度、弹性、内聚性和咀嚼性)显著降低(P<0.05),持水力前期显著降低(P<0.05),后期略有增加;随着鸭蛋内盐分含量的显著增加(P<0.05),蛋黄中不同类型的水分的T_2显著降低(P<0.05),蛋黄中的成分结合的更加紧密,硬度、内聚性和咀嚼性显著增加(P<0.05),而弹性却显著降低(P<0.05)。应用低场核共振磁技术对咸鸭蛋状态及水分含量的测定可以作为预测咸鸭蛋成熟度和品质的参考指标。
In order to explore the effects of salt ions on gel texture properties and moisture characteristic of duck eggs,low field nuclear magnetic resonance(Low-field NMR)was integrated to analyze the changes of the moisture status.Water relaxation time(T_2),proton density and relaxation area(A_2)were explored by magnetic resonance spectroscopy(MRS),and water distribution was visualized by MRI.Meanwhile,the differences in traditional characteristic indices of gels such as texture properties(hardness,springiness,cohesiveness and chewiness)were also investigated.The results showed that the relative proportions of free water increased,and the relative proportions of immobilized water and bound water decreased.T_2 transverse relaxation time of yolk decreased significantly(P<0.05),and the water of yolk was bound stronger and its degree of freedom decreased.According to the data of texture analyzer,the hardness,springiness,cohesiveness and chewiness of the album gel decreased significantly(P<0.05)and water holding capacity decreased significantly(P<0.05)at first and increased slightly at last.The hardness,cohesiveness and chewiness of yolk increased significantly(P<0.05),while the springiness decreased significantly(P<0.05).This study provides a theoretical reference for the application of Low-field NMR to analyze the correlation between gel strength and moisture characteristic of duck eggs during salting period.
In order to explore the effects of salt ions on gel texture properties and moisture characteristic of duck eggs,low field nuclear magnetic resonance(Low-field NMR)was integrated to analyze the changes of the moisture status.Water relaxation time(T_2),proton density and relaxation area(A_2)were explored by magnetic resonance spectroscopy(MRS),and water distribution was visualized by MRI.Meanwhile,the differences in traditional characteristic indices of gels such as texture properties(hardness,springiness,cohesiveness and chewiness)were also investigated.The results showed that the relative proportions of free water increased,and the relative proportions of immobilized water and bound water decreased.T_2 transverse relaxation time of yolk decreased significantly(P<0.05),and the water of yolk was bound stronger and its degree of freedom decreased.According to the data of texture analyzer,the hardness,springiness,cohesiveness and chewiness of the album gel decreased significantly(P<0.05)and water holding capacity decreased significantly(P<0.05)at first and increased slightly at last.The hardness,cohesiveness and chewiness of yolk increased significantly(P<0.05),while the springiness decreased significantly(P<0.05).This study provides a theoretical reference for the application of Low-field NMR to analyze the correlation between gel strength and moisture characteristic of duck eggs during salting period.
引文
[1]赖宜萍,林向阳,朱榕壁,等.超声波辅助咸蛋快速腌制方法[J].食品与机械,2011,27(1):134-135.
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[8]杨文鸽,张问,王小飞,等.用低场核磁共振研究盐溶液漂洗对带鱼鱼糜凝胶品质的影响[J].农业工程学报,2016,34(7):263-269.
[9]徐雷,贾飞,罗长瑶,等.利用低场核磁共振技术研究二氧化碳气调贮藏下蛋清水分变化[J].食品工业科技,2017,38(2):313-318.
[10]段云霞,赵英,迟玉杰.基于低场核磁共振技术分析不同贮藏条件下白煮蛋水分分布及品质变化[J].食品科学,2017,40(2):1-10.
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[12]刘斯琪,林向阳,朱丰,等.利用核磁共振技术研究食盐对鸭蛋黄品质的影响[J].食品工业科技,2016,37(12):160-165.
[13]KOCHER P N,FOEGEDING E A.Microcentrifuge-based method for measuring water-holding of protein gel[J].Journal of Food Science,1993,58(5):1 040-1 046.
[14]廖明星,朱定和.咸蛋加工过程的腌制成熟机理初探[J].食品工业科技,2008(4):324-326.
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[16]郑华,彭辉,林捷,等.食盐对咸蛋黄蛋白质特性的影响[J].食品科学,2013,34(1):83-87.
[17]刘西海.金属离子对蛋清蛋白质结构的影响研究[J].中国家禽,2012,34(1):27-31.
[18]张锦胜.核磁共振及其成像技术在食品科学中的应用研究[D].南昌:南昌大学,2007:7-12.
[19]范萌萌,蒋爱民,张献伟,等.不同碱处理蛋清与蛋黄碱诱导凝胶低场NMR T_2弛豫时间分析[J].食品工业,2016(1):72-75.
[20]张绪坤,祝树森,黄俭花,等.用低场核磁分析胡萝卜切片干燥过程的内部水分变化[J].农业工程学报,2012,28(22):282-287.
[21]李春,张录达,任发政,等.利用低场核磁共振研究冷却条件对猪肉保水性的影响[J].农业工程学报,2012,28(23):243-249.
[22]SEKAI N,ALF A,NAZLIN H.A comparative study of heat and high pressure induced gels of whey and egg albumen proteins and their binary mixtures[J].Food Hydrocolloids,2005,19:984-996.
[23]WSZELAKA M,ZIELENKIEWICZ W.Enthalpy change of salting processes of hen egg white lysozyme in various electrolyte solu-tions[J].Journal of Thermal Analysis and Calorimetry,2006,83(3):607-610.
[24]王明媚,汪宝欢,杨哪,等.咸鸭蛋清脱盐前后凝胶性质比较[J].食品科技,2009(12):80-83.
[25]KATO A,TAKAGI T.Formation of intermolecular beta-sheet structure during heat denaturation of ovalbumin[J].Journal of Agricultural and Food Chemistry,1988,36:1 156-1 159.
[26]何承云,林向阳,阮榕生.低场脉冲核磁共振成像技术在食品加工中的应用[J].食品研究与开发,2005,26(4):89-92.
[27]郝丽芳.鸡蛋贮藏期间蛋黄比较蛋白质组学研究[D].武汉:华中农业大学,2014:13-42.
[28]范劲松,闫金姣,文声扬,等.不同金属离子对快速腌制咸蛋黄物理特性的影响[J].食品科技,2011(6):119-122.
[29]孙彩玲,田纪春,张永祥.TPA质构分析模式在食品研究中的应用[J].试验科学与技术,2007,5(2):1-4.
[30]MACHADO F F,JSR C,EEG R,et al.Solubility and density of egg white proteins:Effect of pH and saline concentration[J].Food Science&Technology,2007,40(7):1 304-1 307.
[31]KINEKAWA Y I,KITABATAKE N.Turbidity and Rheological Properties of Gels and Sols Prepared by Heating Process Whey Protein[J].Journal of the Agricultural Chemical Society of Japan,1995,59(5):834-840.
[32]仪淑敏,马兴胜,励建荣,等.超高压诱导鱼糜凝胶形成中水分特性及凝胶强度的相关性研究[J].中国食品学报,2015,15(7):26-31.
[33]阎微.高压和热处理对蛋黄体系中蛋白质的影响[D].无锡:江南大学,2009:1-4.
[34]GANESAN P,BENJAKUL S.Effect of glucose treatment on textureand colour of pidan white during storage[J].Journal of food science and technology,2014,51(4):729-735.
[35]ARNTFIELD S D,MURRAY E D,ISMOND M A H.Effect of Salt on the Thermal Stability of Storage Proteins from Fababean(Vicia Faba)[J].Journal of Food Science,1986,51(2):371-377.
[36]KEITH Muller.Statistical Power Analysis for the Behavioral Sciences[J].Journal of the American Statistical Association,1988,31(4):499-500.
[2]范劲松,闫金姣,文声扬,等.不同金属离子对快速腌制咸蛋黄物理特性的影响[J].食品科技,2011(6):119-122.
[3]刘锐,武亮,张影全,等.基于低场核磁和差示量热扫描的面条面团水分状态研究[J].农业工程学报,2015,31(9):288-294.
[4]王雪媛,陈芹芹,毕金峰,等.热风-脉动压差闪蒸干燥对苹果水分及微观结构的影响[J].农业工程学报,2015,31(20):287-293.
[5]谢小雷,李侠,张春晖,等.牛肉干中红外-热风组合干燥工艺中水分迁移规律[J].农业工程学报,2014,30(14):322-330.
[6]李然,李振川,汪红志,等.应用低场核磁共振研究绿豆浸泡过程[J].食品科学,2009,30(15):137-143.
[7]秦影,汤海青,欧昌荣,等.超高压处理对大黄鱼鱼糜水分状态和蛋白质结构的影响[J].农业工程学报,2015,31(23):246-252.
[8]杨文鸽,张问,王小飞,等.用低场核磁共振研究盐溶液漂洗对带鱼鱼糜凝胶品质的影响[J].农业工程学报,2016,34(7):263-269.
[9]徐雷,贾飞,罗长瑶,等.利用低场核磁共振技术研究二氧化碳气调贮藏下蛋清水分变化[J].食品工业科技,2017,38(2):313-318.
[10]段云霞,赵英,迟玉杰.基于低场核磁共振技术分析不同贮藏条件下白煮蛋水分分布及品质变化[J].食品科学,2017,40(2):1-10.
[11]AURSAND I G,GALLART-JORNET L,ERIKSON U,et al.Water Distribution in Brine Salted Cod(Gadus morhua)and Salmon(Salmo salar):A Low-Field 1 HNMR Study[J].Journal of Agricultural and Food Chemistry,2008,56(15):6 252-6 260.
[12]刘斯琪,林向阳,朱丰,等.利用核磁共振技术研究食盐对鸭蛋黄品质的影响[J].食品工业科技,2016,37(12):160-165.
[13]KOCHER P N,FOEGEDING E A.Microcentrifuge-based method for measuring water-holding of protein gel[J].Journal of Food Science,1993,58(5):1 040-1 046.
[14]廖明星,朱定和.咸蛋加工过程的腌制成熟机理初探[J].食品工业科技,2008(4):324-326.
[15]荣建华,张正茂,韩晓,等.腌制过程中咸蛋品质变化的动态分析[J].华中农业大学学报,2006,25(6):676-678.
[16]郑华,彭辉,林捷,等.食盐对咸蛋黄蛋白质特性的影响[J].食品科学,2013,34(1):83-87.
[17]刘西海.金属离子对蛋清蛋白质结构的影响研究[J].中国家禽,2012,34(1):27-31.
[18]张锦胜.核磁共振及其成像技术在食品科学中的应用研究[D].南昌:南昌大学,2007:7-12.
[19]范萌萌,蒋爱民,张献伟,等.不同碱处理蛋清与蛋黄碱诱导凝胶低场NMR T_2弛豫时间分析[J].食品工业,2016(1):72-75.
[20]张绪坤,祝树森,黄俭花,等.用低场核磁分析胡萝卜切片干燥过程的内部水分变化[J].农业工程学报,2012,28(22):282-287.
[21]李春,张录达,任发政,等.利用低场核磁共振研究冷却条件对猪肉保水性的影响[J].农业工程学报,2012,28(23):243-249.
[22]SEKAI N,ALF A,NAZLIN H.A comparative study of heat and high pressure induced gels of whey and egg albumen proteins and their binary mixtures[J].Food Hydrocolloids,2005,19:984-996.
[23]WSZELAKA M,ZIELENKIEWICZ W.Enthalpy change of salting processes of hen egg white lysozyme in various electrolyte solu-tions[J].Journal of Thermal Analysis and Calorimetry,2006,83(3):607-610.
[24]王明媚,汪宝欢,杨哪,等.咸鸭蛋清脱盐前后凝胶性质比较[J].食品科技,2009(12):80-83.
[25]KATO A,TAKAGI T.Formation of intermolecular beta-sheet structure during heat denaturation of ovalbumin[J].Journal of Agricultural and Food Chemistry,1988,36:1 156-1 159.
[26]何承云,林向阳,阮榕生.低场脉冲核磁共振成像技术在食品加工中的应用[J].食品研究与开发,2005,26(4):89-92.
[27]郝丽芳.鸡蛋贮藏期间蛋黄比较蛋白质组学研究[D].武汉:华中农业大学,2014:13-42.
[28]范劲松,闫金姣,文声扬,等.不同金属离子对快速腌制咸蛋黄物理特性的影响[J].食品科技,2011(6):119-122.
[29]孙彩玲,田纪春,张永祥.TPA质构分析模式在食品研究中的应用[J].试验科学与技术,2007,5(2):1-4.
[30]MACHADO F F,JSR C,EEG R,et al.Solubility and density of egg white proteins:Effect of pH and saline concentration[J].Food Science&Technology,2007,40(7):1 304-1 307.
[31]KINEKAWA Y I,KITABATAKE N.Turbidity and Rheological Properties of Gels and Sols Prepared by Heating Process Whey Protein[J].Journal of the Agricultural Chemical Society of Japan,1995,59(5):834-840.
[32]仪淑敏,马兴胜,励建荣,等.超高压诱导鱼糜凝胶形成中水分特性及凝胶强度的相关性研究[J].中国食品学报,2015,15(7):26-31.
[33]阎微.高压和热处理对蛋黄体系中蛋白质的影响[D].无锡:江南大学,2009:1-4.
[34]GANESAN P,BENJAKUL S.Effect of glucose treatment on textureand colour of pidan white during storage[J].Journal of food science and technology,2014,51(4):729-735.
[35]ARNTFIELD S D,MURRAY E D,ISMOND M A H.Effect of Salt on the Thermal Stability of Storage Proteins from Fababean(Vicia Faba)[J].Journal of Food Science,1986,51(2):371-377.
[36]KEITH Muller.Statistical Power Analysis for the Behavioral Sciences[J].Journal of the American Statistical Association,1988,31(4):499-500.