Effect of soaking process on quality of frozen cooked crayfish
-
摘要: 以小龙虾为原料加工即食小龙虾产品,整只小龙虾经油炸和汤汁冷却处理后,将小龙虾摆盘浇汤汁真空包装再静置,分别测定了4、12、20℃条件下,不同浸渍时间内小龙虾从汤汁中吸收的蔗糖含量和龙虾中的菌落总数,同时将浸渍入味后的小龙虾与工厂煮制入味的龙虾品质进行对比。结果表明,浸渍温度和时间对小龙虾的入味效果有显著影响,小龙虾在4、12、20℃下分别浸渍15、10.5、9h可达到工厂要求的蔗糖含量为9.6%的入味效果,同时小龙虾在浸渍过程中菌落总数在水产品卫生标准范围内,且该工艺条件下加工的小龙虾产品质构及风味也优于传统煮制入味的小龙虾产品,可将浸渍入味应用于小龙虾工业化生产中。Abstract: This paper aimed to establish the time of soaking process of fried crayfish, meanwhile compared quality of crayfish with soaking treatment and cooked processing.After being fried and cooling treatment, crayfish vacuum packed with soup, then determined sucrose uptake in crayfish tail. Results proved sucrose content of crayfish after respectively soaking 15, 10.5, 9h during 4, 12, 20℃ could reach 9.6% that factory required, and the value of aerobic plate count of crayfish was lower than the standard values during soaking process, meanwhile quality and flavor of crayfish with soaking process was better than with cooked processing, so soaking process could be applied to industrialized production process of frozen cooked crayfish.
-
Keywords:
- frozen cooked crayfish /
- soaking treatment /
- quality
-
[1] 赵立, 陈军, 邵兴锋, 等.冷冻方式对熟制克氏原螯虾虾肉冷冻贮藏 (-18℃) 条件下品质的影响[J].江苏农业科学, 2012, 40 (10) :232-236. [2] 陈晓明, 成兆友, 赵建民.盱眙龙虾肌肉营养成分分析与评价[J].食品工业科技, 2010, 31 (7) :345-350. [3] 赵立, 陈军, 郭振, 等.冷冻处理的熟制虾肉在保鲜条件下的货架期[J].食品科技, 2012, 37 (4) :128-134. [4] 乔国强, 江山.江苏省小龙虾产业发展的调研报告[J].渔业致富指南, 2010 (13) :24-27. [5] 沈毅.江苏省小龙虾产业发展报告[J].中国水产, 2010 (6) :14-17. [6] 赵静.龙虾经济与江苏盱眙经济发展探析[J].中外企业家, 2013 (3) :26-28. [7] 中国国家标准化管理委员会.GB/T 5009.8-2008食品中蔗糖的测定[S].北京:中国标准出版社, 2008. [8] Danae L, Siew-Young Q, Laurence E.Evaluating instrumental colour and texture of thermally treated NewZealandKing Salmon (Oncorhynchus tshawytscha) and their relation to sensory properties[J].Food Science and Technology, 2011 (44) :1814-1820.
[9] 杨捷频.常规石蜡切片方法的改良[J].生物学杂志, 2006, 23 (1) :45-47. [10] 孙洋, 姜启兴, 许学勤, 等.半干鲢鱼片油炸工艺研究[J].食品机械, 2012, 28 (3) :59-64. [11] 颜桂阜, 姜启兴, 夏文水, 等.鳙鱼鱼块油煎工艺的研究[J].食品工业科技, 2012 (11) :222-225. [12] 董全, 陈宗道.蓝莓渗透脱水的研究[J].食品与发酵工艺, 2004, 30 (7) :3-5. [13] 娄永江, 朱东艳, 黄晓春, 等.带鱼腌制动力学模型的建立及应用, 2011, 11 (5) :76-81. [14] Graiver N, Pinott A, Califano, et al.Diffusion of sodium chloridein pork tissue[J].Joumal of Food Engineering, 2006 (77) :910-918.
[15] Zhang Qiuliang, Xiong Shanbai, Liu Ru, et al.Diffusion kinetics of sodium chloride in Grass carp muscle and its diffusion anisotropy[J].Journal of Food Engineering, 2011 (107) :311-318.
[16] Corzo O, Bracho N.Water effective diffusion coefficient of sardine sheets during osmotic dehydration at different brine concentrations and temperatures[J].Journal of Food Engineering, 2007 (80) :497-502.
[17] 杨锡洪, 解万翠, 章超桦, 等.SPME-GC-MS在虾调味料风味检测中的应用[J].水产学报, 2010, 34 (7) :1144-1149. [18] 周群霞, 张卫兵.《腌制生食动物性水产品卫生标准》应用与建议[J].中国食品卫生杂志, 2007, 19 (6) :536-539. [19] 鲁健章, 陈瑞英, 沈晓盛, 等.上海市市售带壳牡蛎微生物污染状况调查[J].中国食品卫生杂志, 2007, 19 (1) :18-20. [20] 郭力.小龙虾即食产品研制[D].无锡:江南大学, 2010. [21] 曹荣, 刘淇, 殷邦忠, 等.虾仁TPA质构分析及不同熟制加工方式对其品质的影响[J].食品研究与开发, 2010, 31 (6) :1-5. [22] 邱澄宇.尼罗罗非鱼肌肉热变性特点的研究[J].水生生物学报, 2000 (3) :293-295.
计量
- 文章访问数:
- HTML全文浏览量:
- PDF下载量:
下载:
