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硼砂和氯化钠的存在对鲟鱼鱼子酱储存期间吸水模式的影响

The Influence of the Presence of Borax and NaCl on Water Absorption Pattern during Sturgeon Caviar () Storage.

作者信息

Brambilla Massimo, Buccheri Marina, Grassi Maurizio, Stellari Annamaria, Pazzaglia Mario, Romano Elio, Cattaneo Tiziana M P

机构信息

Consiglio per la Ricerca in Agricoltura e L'analisi Dell'economia Agraria-CREA-Centro di Ricerca Ingegneria e Trasformazioni Agroalimentari, Via Milano, 43-24047 Treviglio (Bergamo), Italy.

Consiglio per la Ricerca in Agricoltura e L'analisi Dell'economia Agraria-CREA-Centro di Ricerca Ingegneria e Trasformazioni Agroalimentari, Via G. Venezian, 26-20133 Milano, Italy.

出版信息

Sensors (Basel). 2020 Dec 15;20(24):7174. doi: 10.3390/s20247174.

DOI:10.3390/s20247174
PMID:33333842
原文链接:https://pmc.ncbi.nlm.nih.gov/articles/PMC7765301/
Abstract

Sturgeon caviar quality relies not only on the perfect dosage of the ingredients but also on the long sturgeon breeding cycle (about 12-15 years) and the exact timing of the egg extraction. For the improvement and the promotion of Italian caviar, the development of an analytical system dedicated to fish products, and caviar, in particular, is fundamental. The use of near-infrared spectrometry (NIRS) technology is auspicious. The aquaphotomics approach proved to be an adequate analytical tool to highlight, in real-time, the differences in caviar quality stored with, or without, borax as a preservative. Seventy-five sturgeon caviar () samples underwent spectral NIR characterization using a microNIR1700 in the 900-1700 nm range. Data processing was carried out according to the literature. Tenderometric and sensory analyses were also carried out in parallel. The results suggest that a process line under strict control and monitoring can result in high-quality caviar without any other preservative than salt. The challenge of producing caviar without any potentially-toxic preservatives could now be a reality. NIR spectroscopy and aquaphotomics can be, in the future, non-invasive methods to monitor the whole production chain.

摘要

鲟鱼鱼子酱的品质不仅取决于成分的完美配比，还取决于鲟鱼漫长的养殖周期（约12至15年）以及取卵的精确时机。对于意大利鱼子酱的改进和推广而言，开发一套专门用于鱼类产品，尤其是鱼子酱的分析系统至关重要。近红外光谱（NIRS）技术的应用前景广阔。水相光组学方法被证明是一种合适的分析工具，能够实时突出以硼砂作为防腐剂和不以硼砂作为防腐剂储存的鱼子酱在品质上的差异。75份鲟鱼鱼子酱样本在900 - 1700纳米范围内使用microNIR1700进行了近红外光谱表征。数据处理按照文献进行。同时还并行开展了嫩度测定和感官分析。结果表明，在严格控制和监测的生产线上，可以生产出除盐之外不添加任何其他防腐剂的高品质鱼子酱。不使用任何潜在有毒防腐剂生产鱼子酱的挑战如今可能成为现实。近红外光谱和水相光组学未来可能成为监测整个生产链的非侵入性方法。

https://cdn.ncbi.nlm.nih.gov/pmc/blobs/6817/7765301/f4429b47cd37/sensors-20-07174-g006.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/6817/7765301/194441a618e3/sensors-20-07174-g001.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/6817/7765301/368c40dfab72/sensors-20-07174-g002.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/6817/7765301/5535cc2f7a76/sensors-20-07174-g003.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/6817/7765301/2cfd7624ded9/sensors-20-07174-g004.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/6817/7765301/b4cde24a25f2/sensors-20-07174-g005.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/6817/7765301/f4429b47cd37/sensors-20-07174-g006.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/6817/7765301/194441a618e3/sensors-20-07174-g001.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/6817/7765301/368c40dfab72/sensors-20-07174-g002.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/6817/7765301/5535cc2f7a76/sensors-20-07174-g003.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/6817/7765301/2cfd7624ded9/sensors-20-07174-g004.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/6817/7765301/b4cde24a25f2/sensors-20-07174-g005.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/6817/7765301/f4429b47cd37/sensors-20-07174-g006.jpg

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本文引用的文献

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Molecules. 2019 Jul 28;24(15):2742. doi: 10.3390/molecules24152742.
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Essentials of Aquaphotomics and Its Chemometrics Approaches.水相光组学及其化学计量学方法要点
Front Chem. 2018 Aug 28;6:363. doi: 10.3389/fchem.2018.00363. eCollection 2018.
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Chemical and biochemical composition of caviar from different sturgeon species and origins.来自不同鲟鱼种类和产地的鱼子酱的化学和生化成分。
利用多种综合多营养级情景进行罗勒生产的分析框架
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