新鲜海参的保鲜剂配制工艺研究  

Optimization of Fresh Sea Cucumber Preservative Formulation

作　　者：崔花善[1] 侯英雪 李志文[3] 张平[3] 农绍庄[4] 

机构地区：[1]延边大学护理学院,吉林延吉133002 [2]大连鑫玉龙海洋珍品有限公司,辽宁大连116034 [3]国家农产品保鲜工程技术研究中心,天津市农产品采后生理与贮藏保鲜重点试验室,天津300384 [4]大连工业大学食品学院,辽宁大连116034

出　　处：《食品研究与开发》2012年第9期189-193,共5页Food Research and Development

摘　　要：以海参为原料,研制出一种新鲜海参的保鲜剂配制工艺。通过单因素和正交试验考察臭氧处理时间、蔬果清洗剂的稀释倍数、R-多糖体积分数、pH这几个因素对海参保鲜效果的影响。从而确定保鲜剂的最佳配制工艺参数为,蔬果清洗剂稀释2倍,R-多糖体积分数0.5%,pH 6.5~7.0,臭氧处理时间20 min。应用以上方法,可维持贮藏海参的新鲜度7 d,解决了新鲜海参贮藏难的问题,扩展了新鲜海参的销售领域。A method of fresh cucumber preservative was developed.The study investigated the effect of ozoze treatment,diluted times of vegetables and fruits cleaner,R-polysaccharide concentration and pH value on fresh sea cucumber by single factor experiments.Then orthogonal experiments were made for the sake of determining the optimal combination.The results showed that optimum formula conditions were as follows： diluting vegetables and fruits cleaner for two times,adding R-polysaccharide with its concentration of 0.5 %, adjusting pH value of 6.5-7.0,and finally passing ozone into the system for 20 min. Under these conditions, sea cucumber could be kept fresh with high sensory indexes for 7 days. This method gave the solution to problems of maintaining freshness of sea cucumber and expanded its sales capacity.

关 键 词：海参 鲜贮 臭氧 蔬果清洗剂 R-多糖 

分 类 号：TS254.4[轻工技术与工程—水产品加工及贮藏工程]