鲍鱼罐头黑变抑制技术的优化

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。

Optimization of the inhibition technology of blackening of 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.