摘要
目的优化低盐蟹糊加工工艺,比较分析低盐蟹糊和传统蟹糊在4℃贮藏期间的品质变化,并确定其货架期。方法在比较不同杀菌方式对蟹糊原料杀菌效果的基础上,以感官评分为指标,通过单因素和正交实验探究食盐、白砂糖和味精添加量对低盐蟹糊的影响,并比较分析低盐蟹糊和传统蟹糊在4℃贮藏期间的品质变化,以确定两种蟹糊的货架期。结果确定最佳工艺如下:采用NaClO溶液(40 mg/L,3 min)结合酒精(75%,40 min)对蟹糊原料进行杀菌处理;添加4%的食盐、2.5%的白砂糖和2.5%的味精,搅拌均匀,密封置于4℃贮藏。贮藏期间,低盐蟹糊和传统蟹糊品质变化较为类似,其菌落总数和感官评分均在第15 d均接近临界值,而硫代巴比妥酸(thiobarbituric acid,TBA)、挥发性盐基氮(total volatile base nitrogen,TVB-N)含量始终未超过国家标准限值。结论低盐蟹糊盐含量较传统蟹糊降低了69%,两种蟹糊的货架期均为15 d。
Objective To optimize the process technology of low-salt crab paste,comparatively analyze the quality changes of low-salt crab paste and traditional crab paste stored at 4℃,and determine their shelf-lives.Methods On the basis of comparing the sterilizing effects of different sterilizing methods on the crab paste raw material,with sensory score as the main indicator,and the effects of the addition of salt,white sugar and monosodium glutamate on the low-salt crab paste were explored by single factor test and orthogonal test,and the quality changes of low-salt and traditional crab pastes stored at 4℃were comparatively analyzed to determine their shelf-lives.Results The optimal processing technology of the low-salt crab paste was determined as follows:Sterilizing raw materials with NaClO(40 mg/L,3 min)combined with edible alcohol(75%,40 min);the crab paste with 4%salt,2.5%white granulated sugar and 2.5%monosodium glutamate and storing at 4℃.The quality changes of low-salt and traditional crab pastes were similar during storage,and the acrobic bacterial count and sensory scores of both crab pastes were close to the limit value on the 15th day.However,thiobarbituric acid(TBA)and total volatile base nitrogen(TVB-N)content never exceeded the limit of national standards.Conclusion The salt content of low-salt crab paste is decreased by 69%compared with the traditional crab paste,and the shelf-lives of both crab pastes are finally determined to be 15 days.
作者
向俊飞
聂勇涛
叶韬
林琳
姜绍通
陆剑锋
XIANG Jun-Fei;NIE Yong-Tao;YE Tao;LIN Lin;JIANG Shao-Tong;LU Jian-Feng(School of Food and Biological Engineering,Hefei University of Technology,Hefei 230009,China;Key Laboratory for Agricultural Products Processing of Anhui Province,Hefei 230009,China;Engineering Research Center of Bio-process,Ministry of Education,Hefei 230009,China)
出处
《食品安全质量检测学报》
CAS
北大核心
2022年第11期3509-3517,共9页
Journal of Food Safety and Quality
基金
财政部和农业农村部:国家现代农业产业技术体系项目(CARS-48)
安徽现代农业产业技术体系项目(AARS-08)。
关键词
蟹糊
低盐
货架期
品质变化
crab paste
low-salt
shelf–life
quality change
