Effect of different desalting methods on the quality changes of Apostichopus japonicus
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摘要: 以脱盐速率、蛋白质及总糖损失率以及感官评定等指标初步研究了清水浸泡、振荡脱盐、真空反渗透、超声波等不同方式对盐渍仿刺参进行脱盐处理后,仿刺参产品的品质变化情况。研究表明:脱盐至含盐量为11%时,振荡脱盐、真空反渗透脱盐及超声波脱盐均可提高脱盐效率,同时降低脱盐过程中蛋白质及总糖损失率。利用真空反渗透脱盐法脱盐,达到可食用仿刺参含盐量需要2 h,脱盐及发制过程中蛋白质总损失率为124 mg/g,总糖总损失率为7.45 mg/g,同时在组织形态以及特征气味上损失较小,相同发制条件下,仿刺参发制过程中蛋白质损失率顺序为:超声波脱盐>清水浸泡脱盐>振荡脱盐>真空反渗透脱盐;多糖损失率顺序为:清水浸泡脱盐>超声波脱盐>振荡脱盐>真空反渗透脱盐;真空反渗透脱盐的仿刺参感官评价最好。因此真空反渗透脱盐是比较理想的盐渍仿刺参脱盐方法。Abstract: In this paper, the changes of quality with different desalting methods were mainly investigated based on desalination rate, the protein and total sugar loss and sensory characteristics. The different desalting methods were clear water immersion, oscillation, vacuum reverse infiltration and ultrasonic treatment.The experiment results showed that these ways of desalination, oscillation, vacuum reverse infiltration and ultrasonic treatment, could improve the desalting rate and also reduce the rate of protein and total sugar losses when salt content was 11%.Vacuum reverse infiltration requires 2 h, the rate of protein losses was 124 mg/g, the total sugar losses was 7.45 mg/g. With the same conditions, the order of the total protein losses was, ultrasonic treatment > clear water immersion > oscillation > vacuum reverse infiltration. The order of the total sugar losseswas, clear water immersion > ultrasonic treatment > oscillation > vacuum reverse infiltration. Vacuum reverse infiltration had the least impact on the sensory characteristics in the short time of desalination. It was a particularly efficient desalting method that can maintain good quality of Apostichopus japonicus.
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Keywords:
- Apostichopus japonicas /
- desalination /
- the rate of losses /
- protein /
- total sugar /
- sensory characteristics
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