摘要
东海海参是一种低脂肪、富含胶原蛋白和微量元素的动物性食品,具有较高的食用价值和保健功效。目前,该资源还没有得到充分的开发和利用。以东海海参干品为研究对象,通过脱皮和调味处理,加工成即食海参,探讨了即食东海海参产品的贮藏稳定性。研究发现,防腐剂的添加可以有效提高产品保质期。在0℃的贮藏条件下,采用高温杀菌(95℃、20 min)处理,未添加防腐剂的产品保质期为35 d,添加防腐剂后产品保质期为50 d。
The sea cucumber Acaudina molpadioidea is one kind of precious marine animal and familiar in the east coastal region of China. It is rich in proteins, collagen and minerals, and low fat content, but the resource is not exploited and utilized fully. Studies on the process of instant sea cucumber Acaudina molpadioidea using the dried sea cucumber meat as raw material are carried out. Acaudina molpadioidea was peeled and seasoned sea cucumber, the storage stability of instant sea cucumber was explored. The results showed that the product adding antiseptic such as potassium sorbate will lengthen the shelf time. After heat treatment（95 ℃ for 20 min）, the products without antiseptic can be stored at 0 ℃ for 35 days and the products with antiseptic can be stored for 50 days.
出处
《食品科技》
CAS
北大核心
2015年第5期42-45,共4页
Food Science and Technology
基金
国家自然科学基金项目(51103131)
浙江省自然科学基金项目(Y4100746)
关键词
东海海参
即食
贮藏
保质期
Acaudina molpadioidea
instant food
storage
shelf time
