常温保藏中华绒螯蟹蟹黄酱杀菌工艺研究  

Research on Processing Technology for Preserving the Crab Paste of Chinese Mitten Crabs at Room Temperature

作　　者：江铭艳 赵凌洋 程烨 徐欣彤 姜启兴[1] 于沛沛[1] JIANG Mingyan;ZHAO Lingyang;CHENG Ye;XU Xintong;JIANG Qixing;YU Peipei(College of Food Science,Jiangnan University,Wuxi 214122,China;Yangcheng Lake Special Aquatic Products(Changshu)Co.,Ltd.,Suzhou 215500,China;Rural Work Bureau of Shajiabang Town,Changshu City,Suzhou 215542,China)

机构地区：[1]江南大学食品学院,江苏无锡214122 [2]常熟市阳澄湖特种水产有限公司,江苏苏州215500 [3]常熟市沙家浜镇农村工作局,江苏苏州215542

出　　处：《食品科技》2024年第11期192-198,共7页Food Science and Technology

基　　金：常熟市科技局项目(CN202209)。

摘　　要：为减少浪费、增加小体型蟹的附加值,文章以小体型的中华绒螯蟹的蟹黄为主要原料,添加南瓜泥、花椒粉等辅料脱腥,开发了一款常温保藏蟹黄酱产品。为保证其口感,通过传热曲线测算F值,并确定当F值为4.5 min时的3种杀菌参数为121℃/5 min、118℃/15 min、115℃/25 min,且符合商业无菌来取代传统的高温灭菌方法。再通过定量描述分析蟹黄酱的咀嚼性、色泽、气味等感官评价,结合测定水分活度、蛋白质含量、过氧化值等理化指标,为蟹黄酱杀菌参数的选择提供参考手段。最终确定蟹黄酱的最优杀菌参数为118℃/15 min。In order to reduce waste and increase the added value of small-sized Chinese mitten crabs,this study focuses on the crab roe of small-sized Chinese mitten crabs as the main raw material.By adding ingredients such as pumpkin puree and Sichuan pepper powder,a shelf-stable crab roe sauce product was developed.The sterilization parameters were determined using the heat transfer curve to calculate the F-value,and three parameters were identified as 121℃/5 min,118℃/15 min,and 115℃/25 min,with an F-value of 4.5 min,which could meet commercial sterilization requirements.The evaluation of the crab roe sauce included quantitative description analysis of its chewiness,color,aroma,etc.Physicochemical indicators such as moisture activity,protein content,peroxide value,etc.,were measured to provide a reference for selecting the optimal sterilization parameters for the crab roe sauce,which were determined as 118℃/15 min.

关 键 词：蟹黄 脱腥 F值 感官评定 商业无菌 

分 类 号：TS254.4[轻工技术与工程—水产品加工及贮藏工程]