即食仿刺参的制备与常温贮藏期间品质变化研究  

Preparation of fresh- eaten sea cucumber and changes in its quality during room temperature storage

作　　者：赵园园[1] 薛勇[1] 李兆杰[1] 薛长湖[1] 黄万成 

机构地区：[1]中国海洋大学食品科学与工程学院,山东青岛266003 [2]獐子岛集团股份有限公司,辽宁大连116650

出　　处：《食品工业科技》2015年第11期305-308,共4页Science and Technology of Food Industry

基　　金：海洋公益性行业科研专项(201105029);国际科技合作项目(2010DFA31330)

摘　　要：本文通过对即食海参的杀菌条件及贮藏过程中体壁胶原蛋白的降解规律进行研究(其中还进行了TPA、TVB-N与菌落总数的测定),为延长常温条件下即食海参产品的贮藏时间提供理论依据。贮藏过程中,对即食海参的质构特性、游离氨基酸含量、挥发性盐基氮含量、海参体壁降解过程中热收缩温度与微观结构的变化进行测定。结果得出,经蒸煮,调味与121℃15min杀菌等处理,即食海参在37℃下的贮藏时间达2周。贮藏过程中,即食海参体壁的感官品质与质构特征明显下降,游离氨基酸与挥发性盐基氮含量迅速上升,体壁胶原蛋白在15d后快速降解,胶原纤维的微观结构凝胶化。Sterilization conditions and collagen degradation of fresh-eaten sea cucumber during storage (TPA, TVB-N and aerobic plate count was also measured)were investigated to provide a theoretical basis for prolonging the shelf life of fresh-eaten sea cucumber produucts.ln addition,the changes in texture properties,the contents of free amino acids,TVB-N differential scanning calorimetry analysis and microstructure of ready-to-eat Hoiothuria were measured during storage.In result,the storage life of fresh-eaten sea cucumber produced by high pressure steam sterilization at 121℃ for 15min was up to more than 14 days at 37℃.The texture properties and quality of fresh-eaten sea cucumber deteriorated and the contents of free amino acids and TVB-N increased obviously during storage.The body wall collagen was degraded rapidly after 15 days and collagen fiber gelled.

关 键 词：即食海参 贮藏 胶原蛋白 降解 

分 类 号：TS254.4[轻工技术与工程—水产品加工及贮藏工程]