风味蟹肉软罐头护色工艺优化  

Optimization of Color Preservation Technology for Soft Canned Flavor Crab Meat

作　　者：向俊飞 朱亚军 王福田 姜绍通[1,2,3] 林琳 陆剑锋[1,2,3] XIANG Jun-fei;ZHU Ya-jun;WANG Fu-tian;JIANG Shao-tong;LIN Lin;LU Jian-feng(School of Food and Biological Engineering,Hefei University of Technology,Hefei 230009,China;Key Laboratory of Agricultural Products Processing in Anhui Province,Hefei 230009,China;Engineering Research Center of Agricultural Products Biochemistry,Ministry of Education,Hefei 230009,China)

机构地区：[1]合肥工业大学食品与生物工程学院,合肥230009 [2]安徽省农产品精深加工重点实验室,合肥230009 [3]农产品生物化工教育部工程研究中心,合肥230009

出　　处：《中国调味品》2022年第3期107-111,125,共6页China Condiment

基　　金：国家虾蟹产业技术体系(CARS-48);安徽水产产业技术体系(AHCYJSTX-08)。

摘　　要：以小规格蟹的蟹肉为原料,研究了风味蟹肉软罐头制备过程中的护色工艺优化。以L*值、b*值及相对褐变程度作为评价指标,通过单因素试验和正交试验设计研究4种护色剂(柠檬酸、D-异抗坏血酸钠、抗坏血酸和植酸)的浓度、护色时间对风味蟹肉高温灭菌后色泽的影响。最终得到风味蟹肉的最佳护色工艺为:0.4%柠檬酸和0.2%D-异抗坏血酸钠组成的复合护色剂,护色时间40 min。在此工艺下,护色效果最佳,可有效抑制风味蟹肉在高温灭菌过程中产生的褐变。试验结果或许可为风味蟹肉软罐头的工业化生产提供一定理论参考。The optimization of color preservation technology of soft canned flavor crab meat is studied during the preparation using small-sized crab meat as the raw material.The effects of concentration and color preservation time of four kinds of color fixatives(citric acid,D-sodium isoascorbate,ascorbic acid and phytic acid)on the color of flavor crab meat after high-temperature sterilization are studied by single factor test and orthogonal test with L*value,b*value and relative browning degree as the evaluation indexes.The best color preservation process of flavor crab meat is obtained as follows:the color fixatives are composed of 0.4%citric acid and 0.2%D-sodium isoascorbate,the color preserva tion time is 40 min.Under the optimized process,the color preservation effect is the best,which can effectively inhibit the browning of flavor crab meat in the process of high-temperature sterilization.The experimental results may provide some theoretical references for the industrial production of soft canned flavor crab meat.

关 键 词：风味蟹肉 软罐头 护色 相对褐变程度 优化 

分 类 号：TS202.3[轻工技术与工程—食品科学]