探索鳎目鱼（Paralichthys sp.）鱼片渗透加工中的溶液成分和真空脉冲效应

IF 3.5 2区农林科学 Q2 BIOTECHNOLOGY & APPLIED MICROBIOLOGY Food and Bioproducts Processing Pub Date : 2024-10-23 DOI:10.1016/j.fbp.2024.10.018

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引用次数: 0

摘要

本研究探讨了鳎鱼片的渗透脱水（OD）及其传质动力学。采用盐水（S10）、盐水+蔗糖（S10Az）和盐水+蔗糖+醋酸（S10AA）溶液，在常压（对照）和真空浸渍脉冲（VI）下处理 7 小时。随着时间的推移，S10 和 S10Az 的质量变化呈正值，从而提高了加工产量，而 S10AA 则呈下降趋势。在 S10AA 中，VI 对 NaCl 含量的影响很大，使加工时间缩短了 45%。Peleg 模型准确地拟合了溶质含量的动态变化，表明 VI 缩短了 NaCl 和蔗糖达到平衡所需的时间。产品质地特征受溶液成分的影响，S10AA 的硬度增加，而 VI 处理则没有影响。这些研究结果加深了人们对鱼类预处理操作变量的了解，并表明 VI 有可能简化鱼类行业的流程。

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Exploring solution composition and vacuum pulse effects in the osmotic processing of sole (Paralichthys sp.) fillets

The study investigates the osmotic dehydration (OD) of sole fillets and its mass transfer kinetics. Brine (S10), brine+sucrose (S10Az), and brine+sucrose+acetic acid (S10AA) solutions were used, with treatments conducted under atmospheric pressure (control) and with vacuum impregnation pulses (VI) for 7 hours. A positive mass change was observed over time in S10 and S10Az, leading to increased processing yields, while a decreasing trend was noted in S10AA. VI had a significant effect on NaCl content in S10AA, resulting in a 45 % processing time reduction. The Peleg model accurately fitted the solutes content dynamics, suggesting that VI shortens the time it takes to reach equilibrium for NaCl and sucrose. Product texture characteristics were affected by the solution composition, with increased hardness in S10AA, but not by VI treatment. These findings enhance the understanding of fish pre-treatment operational variables and suggest the VI potential for streamlining processes in the fish industry.

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来源期刊

Food and Bioproducts Processing 工程技术-工程：化工

CiteScore

9.70

自引率

4.30%

发文量

115

审稿时长

24 days

期刊介绍： Official Journal of the European Federation of Chemical Engineering: Part C FBP aims to be the principal international journal for publication of high quality, original papers in the branches of engineering and science dedicated to the safe processing of biological products. It is the only journal to exploit the synergy between biotechnology, bioprocessing and food engineering. Papers showing how research results can be used in engineering design, and accounts of experimental or theoretical research work bringing new perspectives to established principles, highlighting unsolved problems or indicating directions for future research, are particularly welcome. Contributions that deal with new developments in equipment or processes and that can be given quantitative expression are encouraged. The journal is especially interested in papers that extend the boundaries of food and bioproducts processing. The journal has a strong emphasis on the interface between engineering and food or bioproducts. Papers that are not likely to be published are those: • Primarily concerned with food formulation • That use experimental design techniques to obtain response surfaces but gain little insight from them • That are empirical and ignore established mechanistic models, e.g., empirical drying curves • That are primarily concerned about sensory evaluation and colour • Concern the extraction, encapsulation and/or antioxidant activity of a specific biological material without providing insight that could be applied to a similar but different material, • Containing only chemical analyses of biological materials.