| In this paper,using cuttlefish juice and flour as the main raw materials,the high-pressure micro-jet was used to refine the cuttlefish juice.The processing technology of the fresh cuttlefish noodles and the effects of different microfluidic treatment pressure of the fresh cuttlefish noodles were studied.The changes of gluten protein content and secondary structure content during storage and the establishment of the shelf life prediction model of the fresh cuttlefish noodles were studied.The main conclusions of this paper are as follows:Firstly,the effects of processing technology on the fresh cuttlefish noodles were studied.The sensory evaluation and texture were used as indicators.The basic conditions of the processing technology were determined by single factor experiment.Then,taking sensory evaluation as index,the optimum technological conditions were determined by orthogonal experiment of three factors and three levels.The results showed that the optimum processing conditions were as follow:the amount of salt added was 2%,and the amount of gluten added was 2.0%,the amount of cuttlefish juice was 20%,the sensory evaluation of the fresh cuttlefish noodles under this processing condition was 82.18,the cooking strip breaking rate and cooking loss rate were higher.Secondly,the effect of different treatment pressure(0,40,80,120,160,200 MPA)treatment on the fresh cuttlefish noodles was studied.The results indicated that the optimal treatment pressure of the microfluidization is 120 MPa,under this condition,the particle size of the cuttlefish juice is reduced to 101.20 nm.The best cooking time of cuttlefish noodles was 315 s,the rate of broken strips and cooking loss respectively decreased to 4.44%and 4.98%,the expansion rate increased to 183.50%,the hardness and chewiness of the cuttlefish noodles respectively increased to 642.37±5.49 g and 176.84±2.48 g,the comprehensive score of sensory evaluation reached 94.31 ±0.03.Scanning electron microscopy showed that after the microfluidize treatment,the structure of the cuttlefish noodles became more uniform and dense,the pores were relatively reduced and the structure of the cuttlefish noodles was improved.Furthermore,the changes of protein content and secondary structure of the fresh cuttlefish noodles were studied after storage at 4? for 14 days.The results showed that during the storage process,the content of gliadin in the noodles added with cuttlefish juice decreased from 4.37%to 3.98%,the glutenin decreased from 2.35%to 1.78%and the content of SDS soluble gluten increased from 1.83%to 2.65%,the content of disulfide bond in gluten decreased from 8,41%to 7.64%,the content of disulfide in gliadin decreased from 4,83%to 4.14%,the content of ?-helix decreased from 9.62%to 7.49%,the content of ?-sheet was determined by 36.41%decreased to 30.73%,the content of ?-turn increased from 11.13%to 26.21%,the content of random curl increased from 18.75%to 25.36%.In the blank control group,the gliadin content decreased from 4.35%to 3.92%,the glutenin content decreased from 2.31%to 1.67%,and the SDS soluble glutenin content increased from 1.84%to 2.75%,disulfide bond content in glutenin decreased from 8.36%to 7.41%,disulfide bond content in gliadin decreased from 4.72%to 4.02%,?-helix content decreased from 9.41%to 6.44%,?-fold content decreased from 36.83%to 29.51%,?-turn content increased from 12.61%to 28.43%,the content of random curl increased from 20.3 1%to 26.63%.The results showed that the addition of cuttlefish juice could effectively slow down the transformation of protein structure from order to disorder.Finally,the total colony count of fresh cuttlefish noodles stored at 0?,15?and 30? was measured.The shelf life model with the total colony count as the index was established by using Arrhenius equation and the shelf life forecasting model with the colony total count as the index was obtained as follows:(?)The shelf life of the fresh cuttlefish noodles at 4?,12? and 20?was predicted to be 31d,17.9d and 10.3d. |
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