盐渍海参水发技术的研究  

Study on Water Immersion Technology of Salted Sea Cucumber

作　　者：向怡卉[1] 苏秀榕[1] 董明敏[1] 陈才利[1] 

机构地区：[1]宁波大学应用海洋生物教育部重点实验室,浙江宁波315211

出　　处：《食品科学》2007年第12期153-156,共4页Food Science

基　　金：国家农业科技成果转化资金项目(2007GB2C220359);宁波市农业科技成果转化资金项目(2007C30001)

摘　　要：本实验通过研究了盐渍海参在煮制、冷水和热水发制过程中多糖、水溶性蛋白和游离氨基酸溶出量的变化,确定了热水发制营养物质损失严重,是冷水发制的5倍。三种营养物中损失最多的为多糖,其次为蛋白,最少的为氨基酸。但经冷水发制的海参细菌总数比热水发制的要高出很多倍。质构仪对盐渍海参水发过程的的监控显示:海参的黏性和咀嚼性保持着高度的相关性,咀嚼性参数为硬度、凝聚性和弹性三者乘积,热水发制的海参质地、口感优于经冷水发制的海参。Contents changes of immersions of polysaccharides, hydrosoluble proteins and free amino acids of salted sea cucumbers in boiling, cold and hot water immersion were studied. The results showed that sea cucumber＇s nutrieint is heavy losses in hot water immersion, in turn polysaccharides, proteins and amino acids. There were a great quantity of bacteria in sea cucumbers of cold water immersion. The viscosity, and chewing of sae cucumbers of water immersion are positive correlation. Texture and tastes of sae cucumbers of hot water immersion were the best.

关 键 词：盐渍海参 水发工艺 质构变化 

分 类 号：TS254.1[轻工技术与工程—水产品加工及贮藏工程]