东海海参木瓜蛋白酶法脱皮工艺研究

Study on the Technology of Sea Cucumber Peeling by Papain Method

脱皮是开发东海海参产品,提高其附加值的关键技术。以东海海参为研究对象,用木瓜蛋白酶对其进行脱皮处理,研究最优化的酶法脱皮工艺条件。通过单因素和正交优化试验,得到最优化的脱皮工艺条件,即:木瓜蛋白酶用量为海参肉质量的0.09%,处理温度40℃,处理时间8h。酶法处理后的海参样品的红外光谱和感官品质测试结果表明,该方法可有效去除东海海参粗厚的表皮,并能保持其营养成分和良好的口感。

Peeling is one of the key technology in sea cucumber processing and its-additional prices raising.Studies on peeling technology of Acaudina molpadioidea were carried out in this paper.Papain was selected to act on Acaudina molpadioidea.The optimal technology condition was determined through the single factor and orthogonal experiment.It was found that when concentration of papain solution is 0.09% of meat weight,treatment temperature is 40 ℃ and treatment time 8 h,the best peeling result can be attained.Moreover,the texture and nutrients of sea cucumber were studied by sensory evaluation and infrared spectra,respectively.The results showed that the peeling method not only effectively removed thick peel of sea cucumber,but also keep its nutritional composition and good taste,and has little influence on the meat quality of the sea cucumber.The treated sea cucumber retained their form well and the overall appearance was good.