The Use And Safety Evaluation Of Sorbitol In Ready-to-eat Dried Aquatic Products

Drying is the traditional aquatic products processing technology aimed at long-term preservation of aquatic products.The lower the moisture content,the longer the preservation time of the product.However,ready-to-eat dried aquatic products have a relatively high demand on moisture.Moisture is an important factor in controlling the palatability of the products.The product needs to maintain a certain range of moisture.If moisture content is too low,it will result in a dry and hard texture of the product and a bad taste,while too high,it will cause a soft surface,mildew,and even product spoilage.Ready-to-eat seasoning dried aquatic products need to add salt,sugar and other seasonings in the processing process,in which the sucrose has the effect of flavoring and moisturizing.However,excessive consumption of sucrose will cause children's dental caries and be easy to pose a threat to the health of special populations such as diabetes and obesity.For this reason,sugar alcohols such as sorbitol,maltitol and xylitol have been applied to dried aquatic products,which play a primary role to serve as a sugar substitute,and improve the palatability of products,especially in the storage process to reduce the loss of moisture to prevent deterioration of taste.Because sugar alcohols contain multiple hydroxyl groups,which not only can enhance water holding capacity of the product,and improve the color and texture of the product,but also reduce the water activity of the product to extend the storage period of the product.In order to fully master the use of sorbitol in ready-to-eat dried aquatic products in the current market,and the efficiency and economy of sorbitol,maltose,xylitol in instant dry water products,this study investigated the use of sorbitol in various types of aquatic products in the market,studied the effects of different sugar alcohols and amounts of sorbitol on the storage quality of ready-to-eat dried aquatic products,and adopted dietary exposure assessment to evaluate the safety of sorbitol in ready-to-eat dried aquatic products.The main findings are as follows:1.Research the use status of sorbitol in various ready-to-eat dried aquatic products.200 samples of aquatic products were collected,including squid silk,squid strip,squid plate,foot plate,grilled fillet,shellfish products,shrimp products,etc..GB 5009.279-2016 HPLC-RID was used to detect the content of sorbitol in ready-to-eat dried aquatic products.The results showed that the total detection rate of sorbitol was 67%,the content of sorbitol was ranged between ND~28.05%,and the average content was 9.46%.Among them,the detection rates of cephalopods and fish products were 97.62% and 77.42%,respectively,and the detection rate of grilled fish fillet was 91.67%,indicating that sorbitol was more commonly used in actual production,especially in squid products and grilled fish fillet.2.Study the effect of sugar alcohols on the water retention and storage quality of dried squid silk.Squid silks were prepared with the same proportions of sorbitol,xylitol and maltitol,stored at 25°C for 35 days.The results showed that the three sugar alcohols had different effects on the water content,water activity,and total bacterial count of squid silk to pose an impact on the storage quality of squid silk finally.Compared with maltitol and xylitol,sorbitol significantly inhibited the growth of microorganisms in the product(P<0.05),and reduced the loss of water during storage,and the sensory quality was the best among the sugar alcohols;maltitol showed the best effect of water retention,while with the increases storage time,excessive moisture and water activity led to the reproduction of microorganisms;xylitol has the greatest loss of water during storage,and as time went by,the texture became hard and the flavor deteriorated.Overall,sorbitol has the best effect on the storage quality of squid silk.Squid silks were prepared with 0%,5%,10%,15%,and 20% sorbitol,stored at 25°C for 35 days.It was found that squid silk prepared with 10% sorbitol can reduce the water loss rate to 10%.The water activity decreased from 0.692 to 0.648,and the total number of colonies decreased by 4.84 lg(CFU/g).At 28 d,there was no significant change in the appearance of color,there was better tissue toughness and chewing,and the quality score was 19.3,which showed the sensory was still acceptable and was significantly different from other groups(P<0.05).Comprehensively,it is recommended that the amount of sorbitol added to dried squid silk should be 10%.3.Based on the monitoring data and the dietary consumption of ready-to-eat dried aquatic products,a preliminary study was conducted on the dietary exposure and food safety of sorbitol in ready-to-eat dry aquatic products using a point assessment method.The results showed that the dietary assessment risk values(% ADI)of sorbitol for cephalopods products were ranged from 0.51 to 2.60,and the dietary assessment risk values(% ADI)of sorbitol for fish products were ranged from 0.23 to 0.97,indicating the risk of dietary exposure assessment of sorbitol is in a safe and acceptable range after intake of cephalopods and fish products among people of different age groups.The intake of sorbitol in the medium exposure area and the higher exposure area in China is in the safe range.In summary,the present study found that sorbitol is commonly added in the actual production of ready-to-eat dried aquatic products.Compared with the effect of maltitol,and xylitol on ready-to-eat dry aquatic products,sorbitol is the best and the best storage quality was obtained with adding amount 10%.The dietary exposure assessment of sorbitol in ready-to-eat dried aquatic products demonstrated that the intake of sorbitol in the moderate and higher exposure areas in China was within the safe range.The results provided a certain theoretical basis and data support for the further improvement of the standards and regulations for the use of sorbitol in ready-to-eat dried aquaculture products,guide enterprises to produce better and healthier products,and has a positive meaning to ensure food safety for consumers.