鲍鱼罐头黑变抑制技术的优化
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摘要
目的优化鲍鱼罐头黑变抑制技术。方法通过盐水搅拌法去除鲍鱼表面黑色粘液,并利用添加柠檬酸或抗坏血酸抑制鲍鱼色变。通过单因素实验与正交设计,研究料液比、盐浓度、温度、时间对去除黑色粘液的影响;探讨了柠檬酸及抗坏血酸的添加量、浸泡时间、温度,对抑制鲍肉色变的影响。结果在料液比为1:0.7(m:V)、处理温度为55℃、处理时间为8 min、盐浓度为12%条件下,去除粘液的效果最佳,此条件下形态和清洗度总值为9.07±0.18,鲍鱼得率为(89.6±0.28)%。在常温下,各添加剂浓度分别为柠檬酸0.25%、抗坏血酸0.02%、浸泡时间10 min,此条件下鲍鱼罐头的感官值为9.64,具有最佳的抑制鲍鱼色变的效果。结论优化后的盐水法搅拌及添加具有抗氧化性的柠檬酸和抗坏血酸溶液能够显著改善成品鲍鱼罐头色变。
Objective To optimize the inhibition technology of blackening of canned abalone. Methods Black mucus on the surface of abalone was removed by saline stirring and the citric acid or ascorbic acid was used to prevent the abalone color-change. The effects of 4 dealing parameters, including solid-liquid ratio, salt concentration, temperature and time on the removal of black mucus were explored by a single factor experiment and orthogonal design. The effects of the addition amount, soaking time and temperature of citric acid and ascorbic acid on the inhibition of the color change of abalone were discussed. Results Under the conditions that the ratio of material to liquid was 1:0.7(m:V), the treatment temperature was 55 ℃, the treatment time was 8 min, and the salt concentration was 12%, the effect of removing mucus was the best. The value of cleaning and shape and the final yield of abalone were 9.07±0.18 and(89.6±0.28)%, respectively. At normal temperature, the concentration of each additive was 0.25% citric acid, 0.02% ascorbic acid, and 10 min soaking time. Under these conditions, the sensory value of canned abalone was 9.64, which had the best effect of inhibiting the color change of abalone. Conclusion The optimized method of stirring with a salt water and adding citric acid and ascorbic acid solution can improve the color of the canned abalone.
Objective To optimize the inhibition technology of blackening of canned abalone. Methods Black mucus on the surface of abalone was removed by saline stirring and the citric acid or ascorbic acid was used to prevent the abalone color-change. The effects of 4 dealing parameters, including solid-liquid ratio, salt concentration, temperature and time on the removal of black mucus were explored by a single factor experiment and orthogonal design. The effects of the addition amount, soaking time and temperature of citric acid and ascorbic acid on the inhibition of the color change of abalone were discussed. Results Under the conditions that the ratio of material to liquid was 1:0.7(m:V), the treatment temperature was 55 ℃, the treatment time was 8 min, and the salt concentration was 12%, the effect of removing mucus was the best. The value of cleaning and shape and the final yield of abalone were 9.07±0.18 and(89.6±0.28)%, respectively. At normal temperature, the concentration of each additive was 0.25% citric acid, 0.02% ascorbic acid, and 10 min soaking time. Under these conditions, the sensory value of canned abalone was 9.64, which had the best effect of inhibiting the color change of abalone. Conclusion The optimized method of stirring with a salt water and adding citric acid and ascorbic acid solution can improve the color of the canned abalone.
引文
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[10]朱亚珠,翁佩芳.蛏子软罐头加工工艺的研究[J].浙江海洋学院学报(自然科学版),2002,(2):119-122.clam[J].J Zhejiang Ocean Unive(Nat Sci Ed),2002,21(2):119-122.
[11]叶常青.一种防止贻贝罐头黑变的方法.中国:CN108041494A[P].2018-5-18.Ye CQ.Method for preventing blackening of mussel cans.China:CN108041494A[P].2018-5-18.
[12]Choi JB,Chung MS,Cho WI.Quality improvement of high temperature-heated shrimp via pretreatment[J].Korean J Food Sci Technol,2016,48(5):461-465.
[13]高立娟,张朝辉,赵雪,等.不同加工条件下鲍鱼肌肉质构变化[J].安徽农业科学,2011,39(22):13533-13534,13537.Gao LJ,Zhang ZH,Zhao X,et al.Research on the change of abalone muscle texture under different processing conditions[J].J Anhui Agric Sci,2011,39(22):13533-13534,13537.
[14]肖桂华,朱蓓薇,董秀萍,等.热加工条件对鲍鱼腹足部分加工特性的影响[J].大连工业大学学报,2012,31(1):1-7.Xiao GH,Zhu BW,Dong XP,et al.The effect of thermal processing on the partial properties of abalone meat[J].J Dalian Polytechnol Univ,2012,31(1):1-7.
[15]森光国,龚继申.关于罐头食品的硫化黑变[J].食品与发酵工业,1979,(1):91-95.Sen GG,Gong JS.About the vulcanization blackening of canned food[J].Food Ferment Ind,1979,(1):91-95.Zhu YZ,Weng PF.Studies on processing technology of soft-can razor
[2]黄菊青,方婷,陈锦权.酱汁鲍鱼硬罐头杀菌工艺及流变学性质研究[J].食品科学,2011,32(14):67-71.Huang JQ,Fang T,Chen JQ.Sterilization process and rheological properties of canned abalone with sauce[J].Food Sci,2011,32(14):67-71.
[3]张亚琦.鲍鱼的物性学研究及加工工艺探讨[D].青岛:中国海洋大学,2008.Zhang YQ.Study on the processing methods of abalone and its rheological characteristic[D].Qingdao:Ocean University of China,2008.
[4]刘卫民.鲜活鲍鱼如何烹饪[J].餐饮世界,2006,(8s):56-57.Liu WM.How to cook fresh abalone[J].World Cuisin,2006,(8s):56-57.
[5]Ehchi T,Terushige M,Minoru A.Causes of can swelling and blackening of canned baby clams I chemical factors involved in blackening[J].J Food Sci,2010,31(3):400-408.
[6]毛建兰.蟹罐头变色的原因及防止措施[J].肉类工业,2000,9(11):20.Mao JL.Causes and preventive measures of discoloration of canned crab[J].Meat Ind,2000,9(11):20.
[7]David DB.Coloration in bivalves.A review[J].J Food Sci,1977,42(4):1008-1012.
[8]李家瑞.食品化学[M].北京:轻工业出版社,1987.Li JR.Food chemistry[M].Beijing:Light Industry Press,1987.
[9]区宜洛,黄锦华,陈肇培.生产清汤鲍鱼罐头预煮液及汤汁中加入柠檬酸量的研究[J].食品与发酵工业,1994,(5):70.Qu YL,Huang JH,Chen ZP.Study on the processing of canned abalone precooking soup and the amount of citric acid in the soup[J].Food Ferment Ind,1994,(5):70.
[10]朱亚珠,翁佩芳.蛏子软罐头加工工艺的研究[J].浙江海洋学院学报(自然科学版),2002,(2):119-122.clam[J].J Zhejiang Ocean Unive(Nat Sci Ed),2002,21(2):119-122.
[11]叶常青.一种防止贻贝罐头黑变的方法.中国:CN108041494A[P].2018-5-18.Ye CQ.Method for preventing blackening of mussel cans.China:CN108041494A[P].2018-5-18.
[12]Choi JB,Chung MS,Cho WI.Quality improvement of high temperature-heated shrimp via pretreatment[J].Korean J Food Sci Technol,2016,48(5):461-465.
[13]高立娟,张朝辉,赵雪,等.不同加工条件下鲍鱼肌肉质构变化[J].安徽农业科学,2011,39(22):13533-13534,13537.Gao LJ,Zhang ZH,Zhao X,et al.Research on the change of abalone muscle texture under different processing conditions[J].J Anhui Agric Sci,2011,39(22):13533-13534,13537.
[14]肖桂华,朱蓓薇,董秀萍,等.热加工条件对鲍鱼腹足部分加工特性的影响[J].大连工业大学学报,2012,31(1):1-7.Xiao GH,Zhu BW,Dong XP,et al.The effect of thermal processing on the partial properties of abalone meat[J].J Dalian Polytechnol Univ,2012,31(1):1-7.
[15]森光国,龚继申.关于罐头食品的硫化黑变[J].食品与发酵工业,1979,(1):91-95.Sen GG,Gong JS.About the vulcanization blackening of canned food[J].Food Ferment Ind,1979,(1):91-95.Zhu YZ,Weng PF.Studies on processing technology of soft-can razor