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干海参加工过程中腌渍处理对品质的影响

ISSN号：1000-0186
期刊名称：《课程．教材．教法》
时间：0
分类：S9[农业科学—水产科学]
作者机构：[1]中国水产科学研究院黄海水产研究所国家海参加工技术研发分中心,山东青岛266071
相关基金：资助项目：青岛市市南区科技发展资金项目（2013-12-004-SW）;中央级公益性科研院所基本科研业务费项目（20603022013015）

关键词：干海参, 腌渍, 品质, 加工, dried sea cucumbers , sousing, quality , processing

中文摘要：

腌渍是干海参加工过程中的重要环节,产品品质与腌渍方式密切相关。本实验以鲜活刺参（Apostichopus japonicus）为原料,按不同的腌渍工艺分别将其制成淡干、盐干和糖干海参,比较其在成品出成率、水发倍数、复水后干重率以及主要营养成分损失等方面的差异。结果表明,淡干、盐干和糖干海参的成品出成率分别为7.80%、9.43%和12.11%,盐渍和糖渍处理显著提高了干海参的成品出成率;3类干参的水发倍数分别为10.61、8.47和6.33,复水后干重率分别为70.39%、56.21%和35.88%,与淡干参相比,盐干和糖干海参的水发倍数和复水后干重率明显偏低（P〈0.01）;淡干、盐干和糖干海参在整个加工过程中蛋白质损失率分别为11.35%、22.70%和31.03%,海参多糖损失率分别为12.66%、22.78%和31.64%,盐渍和糖渍处理造成蛋白质和海参多糖的大量损失,且糖渍比盐渍损失更大。本研究分析对比了不同类型干海参的质量差异,为海参加工工艺的选择和优化提供了参考。

英文摘要：

Sousing process is an important link in the production of dried sea cucumbers, which is closely related to the quality of their products. In this study, fresh sea cucumbers （Apostichopus japonicas） as research materials were made into dried sea cucumbers, salted dried sea cucumbers and sugar added dried sea cucumbers by different sousing treatments. The yield rates, rehydration muhiples and rates of dry weight after rehydration （RDR） were analyzed a- mong the three kinds of products. Results showed that the yield rates were 7.80%, 9.43% and 12.11% for dried sea cucumbers, salted dried sea cucumbers and sugar added dried sea cucumbers, respectively. Salting and sugar sousing process improved significantly the yield rates （P 〈 0.01 ）. However, the rehydration multiples and RDR of salted dried sea cucumbers and sugar added dried sea cucumbers were evidently lower than dried sea cucumbers （P 〈 0.01 ）. Moreover, salting and sugar sousing caused a huge loss of protein and polysaccharide. The protein loss rates were 11.35% , 22.70% and 31.03% for dried sea cucumbers, salted dried sea cucumbers and sugar added dried sea cucumbers, respectively. The corresponding polysaccharide loss rates were 12.66% , 22.78% and 31.64% , respeaively. The quality deterioration caused by sugar sousing is more serious than that of salting. This study analyzed the quality differences of three types of dried sea cucumber. This results provide reference for the selection and opti- mization of processing techndogy of sea cucumber.