摘要
为了确定仿刺参最佳的预煮条件和参数,对其在蒸馏水煮制(Ⅰ)、不同浓度盐水(1%、3%和6%)煮制(Ⅱ、Ⅲ、Ⅳ)、不加水蒸制(Ⅴ)和加水蒸制(Ⅵ)过程中的品质变化进行了研究。结果表明:微生物残留量和酶活性都呈下降趋势。在杀菌和灭活的作用上,煮制(Ⅰ、Ⅱ、Ⅲ和Ⅳ)>Ⅴ>Ⅵ,但Ⅰ、Ⅱ、Ⅲ和Ⅳ间无显著差异(p>0.05)。菌落总数下降一个数量级分别需要12、15、18 min,酶活性变化开始趋缓的时间分别是9、12、15 min。粗蛋白最终损失量上,(Ⅲ、Ⅳ)>(Ⅰ、Ⅱ)>Ⅴ>Ⅵ,其中Ⅲ和Ⅳ显著大于Ⅰ和Ⅱ(p<0.05);粗多糖的最终损失量上,(Ⅰ、Ⅱ)>(Ⅲ、Ⅳ)>Ⅴ>Ⅵ。在组织结构的变化上,蒸制比煮制方式变化慢,特别是Ⅳ的变化延迟较明显。Ⅰ和Ⅴ都是较好的预煮方式,热处理时间分别为12和15 min左右为宜。
In order to obtain the optimal pre- cooking conditions and parameters of Apostichopus japonicus,its quality changes were studied in the process of boiling with distilled water（ I） or saline solution with different concentration（ 1%,3%,6%）（ Ⅱ,Ⅲ,Ⅳ） and steaming with no water（ Ⅴ） or water（ Ⅵ）.The results were as follows：mcrobial residues and crude protease activity declined with time. The sequence of the ability of lowering bacteria and protease activity was（ Ⅰ,Ⅱ,Ⅲ and Ⅳ）,Ⅴ,Ⅵ,but there were no significant differences among Ⅰ,Ⅱ,Ⅲ andⅣ（ p 0.05）. The time for decreasing one order of magnitude of bacterial count by three treatments needed 12 min,15 min and 18 min respectively.The time for the change of enzyme activity began to slow down was 9 min,12 min and 15 min respectively. The sequence of the final losses of crude protein was（ Ⅲ,Ⅳ）,（ Ⅰ,Ⅱ）,Ⅴ,Ⅵ,but there were significant difference between（ Ⅲ,Ⅳ） and（ Ⅰ,Ⅱ）（ p 〈0.05）.The sequence of the final losses of crude polysaccharide was（ Ⅰ,Ⅱ）,（ Ⅲ,Ⅳ）,Ⅴ,Ⅵ. On texture changes,the boiling treatments were slower than the steamed ways,especially the texture changes of Ⅵ was slowest. Ⅰ and Ⅴ were appropriate pre- cooking ways and the optimum time of thermal processing were 12 min and 15 min respectively
出处
《食品工业科技》
CAS
CSCD
北大核心
2016年第3期328-333,共6页
Science and Technology of Food Industry
基金
国家海洋局海洋公益性行业科研专项(201205027
201105029)
山东省现代农业产业技术体系刺参产业创新团队建设项目(SDAIT-08)
山东省农业重大应用技术创新项目
烟台市科技发展计划项目(2014ZH081)
水生动物营养与饲料泰山学者岗位经费资助项目(TS 200651036)
关键词
预煮
仿刺参
品质
酶活性
组织结构
pre-cooking
Apostichopus japonicus
quality
enzymatic activity
organization structure
