鲍鱼表面黑色黏液去除及抑制鲍鱼罐头色变的研究
目的 研究鲍鱼罐头黑变抑制技术, 改善鲍鱼罐头品质, 提高生产效率。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，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, 感官值为9.64, 具有最佳的抑制鲍鱼色变的效果。结论 通过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改善成品鲍鱼罐头品质。
Objective: To improve the quality of canned abalone and production efficiency. Methods: Black mucus on the surface of abalone was removed by saline stirring and the citric acid or ascorbic acid used to prevent the abalone color-change. The effects of four dealing parameters, including solid-liquid ratio, salt concentration, temperature and time on the removal of black mucus were conducted to explore by a single factor experiment and orthogonal design. Then the inhibition of color-change in abalone were investigated under various parameters, including the amount of citric acid and ascorbic acid, soak temperature and time. Results: The effect was best under the solid-liquid ratio of 1:0.7, the temperature of 55 ℃, time of 8 min, the salt concentration of 12%. The value of cleaning, shape and final yield of abalone is 9.07±0.18 and 89.6±0.28, respectively. The optimum of inhibition of color-change, with the sensory value of 9.64, under the normal temperature, citric acid 0.25%, ascorbic acid 0.02%, soaking time of 10 min。Conclusion: Stirring and adding antioxidant citric acid and ascorbic acid solution by the saline method can improve the quality of canned abalone and provide some reference value for production
标题：鲍鱼表面黑色黏液去除及抑制鲍鱼罐头色变的研究
英文标题：Removal of Black Mucus from Abalone Surface and Inhibition Blackening of Tinned Abalone
作者：
刘斌雄 福建农林大学食品科学学院
叶倩倩 福建农林大学食品科学学院
李长城 福建农林大学食品科学学院
陈锦权 福建农林大学食品科学学院
方婷 福建农林大学食品科学学院
中文关键词:鲍鱼、黑色粘液、色变、罐头,
英文关键词:abalone,black mucus,blackening,tin,
发表日期：2018-11-22
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