摘要
传统醉蟹生产工艺中通过增加盐量达到抑制微生物增长和肉质腐败等问题,为降低醉蟹盐含量,以性早熟蟹为原料优化传统醉蟹加工工艺,并监测和比较低盐与传统醉蟹在贮藏期间的品质变化。确定优化工艺:将原料蟹暂养至肠道干净;浸泡于75%食用酒精中进行预杀菌1 h;腌制醉蟹的卤液含盐量9%,产品制作完成后4℃低温保藏。结果表明,在贮藏期间,低盐与传统醉蟹品质变化较为相似,即pH总体来说变化不大,TVB-N值的变化在限定范围内,而感官评分和菌落总数变化一致,均在第21天接近限值,确定21 d为2种醉蟹的货架期。制得的低盐醉蟹盐含量为5.6%,比传统醉蟹降低29.1%。低盐醉蟹工艺中的食盐用量得到很大程度降低。
The salt was added excessively to inhibit the growth of microorganisms and meat spoilage during traditional drunk crab production process.In order to reduce the salt content of drunken crab,the processing technology of traditional drunken crab was optimized,using the precocious crab as raw material,the quality changes of low-salt and traditional drunken crab during storage were monitored and compared.The main optimization process was as follows:the raw material crab was temporarily raised until the intestines were clean,and soaked in 75% edible alcohol for pre-sterilization for 1 h,then pickled by 9% salt content brine;The product was stored at 4℃ after completion.The results showed that the quality changes of lowsalt drunken crab were similar to those of traditional drunken crab during storage,and both pH and TVB-N of them did not exceed the limit value,while their sensory scores approached the sensory acceptability limit on the 21 d,and the changes of acrobic bacterial count were consistent with the sensory evaluation results.Therefore,the shelf-life of two kinds of drunken crabs was determined to be 21 d.The salt content of low-salt drunken crab finally prepared was 5.6%,which was lower than that of traditional drunken crab by 29.1%.The processing technology of low-salt drunken crab greatly reduced the amount of salt used during pickling.
作者
葛孟甜
朱亚军
林琳
姜绍通
陆剑锋
GE Mengtian;ZHU Yajun;LIN Lin;JIANG Shaotong;LU Jianfeng(School of Food and Biological Engineering,Key Laboratory for Agricultural Products Processing of Anhui Province,Engineering Research Center of Bio-process,Ministry of Education,Hefei University of Technology,Hefei 230009)
出处
《食品工业》
CAS
2021年第12期99-104,共6页
The Food Industry
基金
国家虾蟹产业技术体系专项资金(CARS-48)
安徽省水产产业技术体系项目(AHCYJSTX-08)。
关键词
早熟蟹
低盐
醉蟹
加工工艺
品质
precocious crab
low-salt
drunken crab
processing technology
quality
