摘要
对月桂酸单甘油酯(GML)和月桂酸单甘油酯微乳液(ME)在鱿鱼丝加工中的应用进行了研究,以菌落总数和感官评分为主要评价指标,研究了ME对鱿鱼丝在贮藏过程中品质变化的影响。结果表明,在鱿鱼丝加工过程中,GML单体和ME的有效抑菌添加量分别为0.50%和1.00%(相当于GML单体0.12%),二次调味时添加优于一次调味时添加。但当GML单体添加量>0.50%时,会使鱿鱼丝带有不同程度的异味。鱿鱼丝二次调味时添加1.00%的ME制得的成品,在25℃条件下进行贮藏试验,结果以菌落总数为指标贮藏期达5个月,以过氧化值(POV)为指标贮藏期达6个月。
The application of the glycerol monolaurate（GML）and glycerol monlaurate microemulsion（ME）in squid processing was studied.Effects of amounts and methods of ME addition on the preservation of squid shreds were investigated with the total number of colonies and sensory evaluation as the main evaluation index.The results showed that the effective bacteriostatic amount of GML monomer and ME was 0.50% and 1.00%（equivalent to GML monomer0.12%）,respectively,in the processing of shredded squid,and the addition of two times seasoning was better than one seasoning.However,when the addition amount of GML monomer was more than0.50%,the squid ribbon would have different odor.The dried squid shreds were prepared by adding 1.00% ME to the shredded squid at two times.The preservation experiments were carried out at 25 ℃.The results showed that the storage period of the colony count was 5 months and the peroxide value（POV）as the index,the storage period was 6 months.
作者
朱亚珠
翁佩芳
江华珍
ZHU Ya-zhu1, WENG Pei-fang2, JIANG Hua-zhen2(1. International Maritime College, Zhoushan , Zhejiang 316021, China 2. Faculty of Life Science and Biotechnology , Ningbo University, Ningbo, Zhejiang 315211, Chin)
出处
《食品与机械》
CSCD
北大核心
2018年第2期129-132,共4页
Food and Machinery
基金
舟山市科技局公益项目(编号:2014C31044)
作者简介
朱亚珠（1962-），女，浙江国际海运职业技术学院副教授，本科。E-mail：zhuyazhu09@163．com
