鲍鱼超高压脱壳工艺的优化及品质研究

易俊洁; 董鹏; 丁国微; 胡小松; 廖小军; 张燕

doi:10.11858/gywlxb.2014.02.017

鲍鱼超高压脱壳工艺的优化及品质研究

doi: 10.11858/gywlxb.2014.02.017

中国农业大学食品科学与营养工程学院，国家果蔬加工工程技术研究中心，农业部果蔬加工重点开放实验室，教育部果蔬加工工程研究中心，北京 100083

基金项目: 国家高技术研究发展计划(863计划)(2011AA100803，2011AA100801)

详细信息

作者简介:
易俊洁(1988-), 女, 博士研究生, 主要从事农产品非热加工研究.E-mail:yijunjiecau@gmail.com

通讯作者:
张燕(1961—), 女, 博士, 副教授, 博士生导师, 主要从事食品非热加工理论及应用研究.E-mail:zhangyan348@yahoo.cn

中图分类号: O521.9
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出版历程
- 收稿日期: 2012-05-07
- 修回日期: 2012-06-08

Process Optimization of Abalone Shucking by High Hydrostatic Pressure Processing and Quality Assessment

College of Food Science and Nutritional Engineering, China Agricultural University National Engineering Research Center for Fruit and Vegetable Processing Key Laboratory of Fruits and Vegetables Processing, Ministry of Agriculture Engineering Research Center of Fruit and Vegetable Processing, Ministry of Education, Beijing 100083, China

摘要

摘要: 实验研究了皱纹盘鲍的超高压脱壳工艺，评价了超高压脱壳对鲍鱼品质的影响。结果表明：超高压处理有利于鲍鱼的脱壳，200 MPa保压1 min和300 MPa不保压的超高压处理组与对照组(手工脱壳)相比，脱壳时间分别节约69%和72%，同时提高了鲍鱼的完整性，鲍鱼肉得率分别提高18%和16%；超高压脱壳处理后，鲍鱼菌落总数从2.2×10³ cfu/g减少至270~350 cfu/g，水分含量显著增大，pH值变化不显著(P > 0.05)；经超高压脱壳后，鲍鱼肉的亮度L^*显著增大，而红度a^*和黄度b^*较对照组降低，有效改善了鲍鱼的色泽；随着处理压强的增大和保压时间的延长，鲍鱼硬度增加，弹性下降。经综合评价，选择处理压强300 MPa、保压时间为零作为最佳超高压脱壳工艺参数。
- 超高压 /
- 鲍鱼 /
- 脱壳 /
- 品质
Abstract: We investigated the use of high hydrostatic pressure (HHP) processing for shucking abalone (Haliotis discus hannai Ino) and the changes in physical properties of HHP-shucked abalone.The results show that HHP is a very effective method for abalone shucking.Under the treatments of 200 MPa/1 min and 300 MPa/0 min, the yields of HHP-shucked samples increase by 18% and 16% respectively, and the shucking time saves 69% and 72% respectively compared with the manual shucking samples.Moreover, the counts of total aerobic bacteria (TAB) of HHP-shucked abalone reduce significantly to 270-350 cfu/g from 2.2×10³ cfu/g.Compared to the control, the moisture of HHP shucking samples significantly increases, however the changes in pH are not obvious.The samples treated by HHP shucking become more light, green and yellow.With the increasing of treatment pressure and time, the hardness of HHP shucking samples shows increase trend, while the springiness decreases.Based on the research results, it indicates that the optimum shucking condition that causes minimal changes in adductor muscle of abalone appearance is 300 MPa/0 min.
- high hydrostatic pressure /
- abalone /
- shucking /
- quality

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表 1 不同超高压处理条件对鲍鱼脱壳率x_s、得率x_y以及脱壳时间的影响

Table 1. Effects of HHP treatment on shucking rate (x_s), shucking time and yield of abalone meat (x_y)

Pressure/(MPa)	Processing time/(min)	x_s/(%)	x_y/(%)	Shucking time/(s)
0	0	100	58±9^a	9.2±0.6^a
100	0	0
	1	60
	3	100	64±6^ab	8.4±0.4^a
200	0	100	74±1^bc	5.9±0.7^ab
	1	100	76±3^c	2.9±0.3^b
	3	100	67±8^abc	3.3±0.5^b
300	0	100	74±2^bc	2.6±0.3^b
	1	100	76±2^c	2.8±0.7^b
	3	100	74±3^bc	3.2±0.4^b
Note:Different letters (a, b, c) in the same column indicate significant differences (P＜0.05).

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表 2 不同超高压处理条件对鲍鱼菌落总数和品质的影响

Table 2. Effects of HHP treatment on aerobic plate count and quality of abalone

Pressure /(MPa)	Processing time /(min)	lg n_TAB	w_water/(%)	pH value	Hardness	Springiness	Color parameters
Pressure /(MPa)	Processing time /(min)	lg n_TAB	w_water/(%)	pH value	Hardness	Springiness	L^*	a^*	b^*
0	0	3.34±1.3^a	77.04±0.15^a	6.51±0.01^a	138.2±35.2^a	1.44±0.49^a	41.0±9.7^a	9.43±2.51^a	43.0±11.8^a
100	3	2.53±1.5^b	81.72±0.29^b	6.45±0.01^ab	54.3±7.8^b	1.44±0.33^a	58.1±4.3^b	6.07±1.53^b	24.8±5.6^b
200	0	2.47±1.7^b	81.26±0.49^b	6.37±0.02^c	62.5±22.2^b	0.98±0.05^b	56.0±2.8^b	7.99±1.06^abc	27.9±4.2^b
	1	2.48±0.2^b	81.83±0.29^b	6.38±0.01^bc	44.4±7.2^b	1.03±0.16^b	59.6±2.4^b	7.28±0.96^abc	27.3±3.0^b
	3	2.50±0.8^b	81.71±0.25^b	6.34±0.04^c	44.7±10.2^b	1.15±0.30^a	58.7±3.1^b	7.74±1.02^abc	27.9±2.4^b
300	0	2.43±0.4^b	81.52±0.78^b	6.35±0.01^c	56.2±16.6^b	0.90±0.02^b	60.7±2.3^b	7.20±0.96^abc	27.6±2.0^b
	1	2.43±0.3^b	81.61±0.61^b	6.45±0.01^ab	109.4±12.8^a	0.86±0.02^b	61.6±2.3^b	6.84±1.61^bc	29.4±2.5^b
	3	2.54±0.5^b	81.35±0.28^b	6.56±0.01^a	124.5±12.2^a	0.87±0.02^b	57.4±2.6^b	8.68±1.74^ab	29.5±3.4^b
Note:(1) The unit of counts of total aerobic bacteria (n_TAB) is cfu/g; (2) Different letters (a, b, c) in the same column indicate significant differences (P＜0.05).

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