中华绒螯蟹超高压辅助脱壳工艺优化
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摘要
提高中华绒螯蟹分割加工产品的品质和得率,采用响应面优化得到超高压辅助脱壳的最佳工艺参数:压力440 MPa,时间16 min,温度60℃,此时分割得率为34. 24%,产品品质得分为42. 50。超高压脱壳产品分割得率较常规蒸煮(27. 58%)提高了6. 66%,品质得分提高至蒸煮的1. 37倍(由31. 00到42. 50),且分割产品色泽鲜嫩,完整性好,感官品质高。超高压和蒸煮处理在手工脱壳时间方面无显著性差异,但与传统蒸煮处理(22min)相比,超高压处理(16 min)能在一定程度上缩短蟹分割加工的前处理时间。最后,选取工业化生产中常见的蒸箱和超高压设备进行能耗估算,超高压辅助脱壳(304 k J/kg)较传统蒸煮脱壳(648 k J/kg)能够节省约53%的能耗。因此,使用超高压技术替代热处理进行辅助脱壳是可行的。
In order to improve the quality and yield of detached Chinese mitten crab products,high pressure processing( HPP) was used to shell the crabs. The process parameters were optimized by using response surface methodology,and the optimal conditions were: processing at 440 MPa at 60℃ for 16 min. At this condition,the segmentation yield and quality score were 34. 24% and 42. 50,respectively. The yield of pressurized crabs increased by6. 66% compared with that of thermal treated samples(27. 58%). The quality score of pressurized products was 1.37 times higher than thermal treated samples( from 31. 00 to 42. 50). Visual inspection revealed that the products of pressurized crabs were fresher and more integrated than thermal treated samples,and with a higher sensory quality.There was no statistically significant difference in hand shelling time between HPP and thermal treatment. However,HPP reduced the pretreatment time of shelling(16 min) compared with thermal treatment(22 min),which could shorten the production cycle to a certain extent. Finally,the industrial steamer and HPP equipment were selected to estimate the energy consumption of HPP and thermal treatment. It was found that HPP(304 kJ/kg) could save about53% energy as compared with thermal treatment(648 kJ/kg). Therefore,it is feasible to apply HPP as an alternative method to replace thermal treatment to shell crabs.
In order to improve the quality and yield of detached Chinese mitten crab products,high pressure processing( HPP) was used to shell the crabs. The process parameters were optimized by using response surface methodology,and the optimal conditions were: processing at 440 MPa at 60℃ for 16 min. At this condition,the segmentation yield and quality score were 34. 24% and 42. 50,respectively. The yield of pressurized crabs increased by6. 66% compared with that of thermal treated samples(27. 58%). The quality score of pressurized products was 1.37 times higher than thermal treated samples( from 31. 00 to 42. 50). Visual inspection revealed that the products of pressurized crabs were fresher and more integrated than thermal treated samples,and with a higher sensory quality.There was no statistically significant difference in hand shelling time between HPP and thermal treatment. However,HPP reduced the pretreatment time of shelling(16 min) compared with thermal treatment(22 min),which could shorten the production cycle to a certain extent. Finally,the industrial steamer and HPP equipment were selected to estimate the energy consumption of HPP and thermal treatment. It was found that HPP(304 kJ/kg) could save about53% energy as compared with thermal treatment(648 kJ/kg). Therefore,it is feasible to apply HPP as an alternative method to replace thermal treatment to shell crabs.
引文
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[14]李学鹏,周凯,王祺,等.牡蛎超高压脱壳效果的研究[J].食品工业科技,2014,35(15):210-214.
[15] WANG M,GAN X L,ZHU R,et al. High pressure shucking of mussels(Mytilus edulis)[C]. Kentucky:American Society of Agricultural and Biological Engineers Annual Meeting,2011.
[16]易俊洁,丁国微,胡小松,等.南美白对虾脱壳工艺比较及其对虾仁品质的影响[J].农业工程学报,2012,28(17):287-292.
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[23] BAK K H,BOLUMAR T,KARLSSON A H,et al. Effect of high pressure treatment on the color of fresh and processed meats:A review[J]. Critical Reviews in Food Science and Nutrition,2017,57(10):1-25.
[24] KAUR B P,RAO P S. Process optimization for high-pressure processing of black tiger shrimp(Penaeus monodon)using response surface methodology[J]. Food Science and Technology International,2017,23(3):197-208.
[25]陆剑锋,邓伟,林琳,等.白鲢鱼糜低钠复合盐配方响应面法优化[J].农业机械学报,2012,43(10):143-150.
[26]施永清,王巧巧,吴丹丽,等.响应面试验优化双酶酶解法制备鱼鳞抗菌肽工艺及其抑菌性能分析[J].食品科学,2018,39(6):155-161.
[27] DE OLIVEIRA F A,NETO O C,DOS SANTOS L M R,et al. Effect of high pressure on fish meat quality-A review[J]. Trends in Food Science Technology,2017,66(1):1-19.
[28]甘晓玲.超高压处理对南美白对虾虾仁的品质影响[D].杭州:浙江大学,2012:50-70.
[29]王芝妍,杨文鸽,周果,等.超高压辅助中华管鞭虾脱壳及对其肌肉品质的影响[J].食品科学,2017,38(7):43-48.
[2]陆剑锋,林琳,葛孟甜,等.河蟹分割加工工艺及其GMP操作规程[J].中国水产,2017(11):84-87.
[3]钱永言,姜绍通,陆剑锋,等.一种全蟹系列制品的分割加工方法:中国专利,101455418A.[P]. 2008-12-22.
[4] ROMAN B,ANITA S,RON T,et al. Effect of high pressure on physicochemical properties of meat[J]. Critical Reviews in Food Science and Nutrition,2013,53(7):770-786.
[5] HUANG H W,LUNG H M,YANG B B,et al. Responses of microorganisms to high hydrostatic pressure processing[J]. Food Control,2014,40(2):250-259.
[6] TRUONG B Q,BUCKOW R,STATHOPOULOS C E,et al. Advances in high-pressure processing of fish muscles[J]. Food Engineering Reviews,2015,7(2):109-129.
[7] HUANG H W,WU S J,LU J K,et al. Current status and future trends of high-pressure processing in food industry[J]. Food Control,2017,72(1):1-8.
[8] CAMPUS M. High pressure processing of meat,meat products and seafood[J]. Food Engineering Reviews,2010,2(4):256-273.
[9] TEIXEIRA B,FIDALGO L,MENDES R,et al. Effect of high pressure processing in the quality of sea bass(Dicentrarchus labrax)fillets:Pressurization rate,pressure level and holding time[J]. Innovative Food Science&Emerging Technologies,2014,22(1):31-39.
[10]崔燕,林旭东,康孟利,等.超高压技术在水产品贮藏与加工中的应用研究进展[J].食品科学,2016,37(21):291-299.
[11] DANG T T,GRINGER N,JESSEN F,et al. Emerging and potential technologies for facilitating shrimp peeling:A review[J]. Innovative Food Science Emerging Technologies,2017,45(1):228-240.
[12]朱松明,苏光明,王春芳,等.水产品超高压加工技术研究与应用[J].农业机械学报,2014,45(1):168-177.
[13]易俊洁,董鹏,丁国微,等.鲍鱼超高压脱壳工艺的优化及品质研究[J].高压物理学报,2014,28(2):239-246.
[14]李学鹏,周凯,王祺,等.牡蛎超高压脱壳效果的研究[J].食品工业科技,2014,35(15):210-214.
[15] WANG M,GAN X L,ZHU R,et al. High pressure shucking of mussels(Mytilus edulis)[C]. Kentucky:American Society of Agricultural and Biological Engineers Annual Meeting,2011.
[16]易俊洁,丁国微,胡小松,等.南美白对虾脱壳工艺比较及其对虾仁品质的影响[J].农业工程学报,2012,28(17):287-292.
[17] MARTNEZ M A,VELAZQUEZ G,CANDO D,et al.Effects of high pressure processing on protein fractions of blue crab(Callinectes sapidus)meat[J]. Innovative Food Science Emerging Technologies,2017,41(4):323-329.
[18] SILVA J L,FOGUEL D,ROYER C A. Pressure provides new insights into protein folding,dynamics and structure[J]. Trends in Biochemical Sciences,2001,26(10):612-620.
[19] XUAN X T,CUI Y,LIN X D,et al. Impact of high hydrostatic pressure on the shelling efficacy,physicochemical properties, and microstructure of fresh razor clam(Sinonovacula constricta)[J]. Journal of Food Science,2018,83(2):284-293.
[20] SIMONIN H,DURANTON F,DE LAMBALLERIE M,et al. New insights into the high-pressure processing of meat and meat products[J]. Comprehensive Reviews in Food Science and Food Safety,2012,11(3):285-306.
[21] BOLUMAR T,ANDERSEN M L,ORLIEN V,et al.Mechanisms of radical formation in beef and chicken meat during high pressure processing evaluated by electron spin resonance detection and the addition of antioxidants[J].Food Chemistry,2014,150(2):422-428.
[22] CAO Y Y,XIA T L,ZHOU G H,et al. The mechanism of high pressure-induced gels of rabbit myosin[J]. Innovative Food Science&Emerging Technologies,2012,16(39):41-46.
[23] BAK K H,BOLUMAR T,KARLSSON A H,et al. Effect of high pressure treatment on the color of fresh and processed meats:A review[J]. Critical Reviews in Food Science and Nutrition,2017,57(10):1-25.
[24] KAUR B P,RAO P S. Process optimization for high-pressure processing of black tiger shrimp(Penaeus monodon)using response surface methodology[J]. Food Science and Technology International,2017,23(3):197-208.
[25]陆剑锋,邓伟,林琳,等.白鲢鱼糜低钠复合盐配方响应面法优化[J].农业机械学报,2012,43(10):143-150.
[26]施永清,王巧巧,吴丹丽,等.响应面试验优化双酶酶解法制备鱼鳞抗菌肽工艺及其抑菌性能分析[J].食品科学,2018,39(6):155-161.
[27] DE OLIVEIRA F A,NETO O C,DOS SANTOS L M R,et al. Effect of high pressure on fish meat quality-A review[J]. Trends in Food Science Technology,2017,66(1):1-19.
[28]甘晓玲.超高压处理对南美白对虾虾仁的品质影响[D].杭州:浙江大学,2012:50-70.
[29]王芝妍,杨文鸽,周果,等.超高压辅助中华管鞭虾脱壳及对其肌肉品质的影响[J].食品科学,2017,38(7):43-48.