缢蛏即食制品水分活度降低剂的选择

Selection of Water Activity Lowering Agents for Instant Sinonovacula constricta Products

目的:筛选水分活度降低剂,降低缢蛏即食制品的水分活度,延长制品保质期。方法:选择复合磷酸盐、丙三醇为水分活度降低剂,研究它们对即食缢蛏制品水分活度、感官品质及其保藏性能的影响。结果:单独添加复合磷酸盐、丙三醇能明显降低缢蛏制品的水分活度,二者共同使用比单独使用时降低水分活度的能力更强。添加水分活度降低剂对缢蛏制品的色泽、质地、组织结构和风味影响不大。结合感观评定,得出复合水分活度降低剂配比:1%丙三醇,0.4‰复合磷酸盐。在此条件下当缢蛏即食制品水分含量39.56%,水分活度0.79时,常温保质期达6个月。

Propanediol and compound phosphate were used as the water activity lowering agents, and the effect of them on the water activity, sensory quality as well as the storage life of instant Sinonovacula constricta products were studied. The results showed that glycerol, compound phosphate can obviously reduce the water activity of S. constricta products. Moreover, the capability of mixed water activity lowering agent was stronger than any single one＇s. Meanwhile, glycerol or compound phosphate with low contents had not significant influence on the color, texture, organizational structure and flavor of instant S. Constricta products. According to the sensory evaluation and the capability of lowering the water activity, the optimal composition of the water activity lowering agents as follows： 1% glycerol and 0.4%o corn pound phosphate. On this condition, the moisture content and water activity of S. constricta products were 39.50% and 0.79, respectively. It is estimated by the preservation experiment that the preservation time of the liquid-smoked instant S. constricta products can reach to 6 months.