食品工业科技2017，Vol.38Issue(8)：123-127,132,6.DOI:10.13386/j.issn1002-0306.2017.08.016
不同脱盐方式对仿刺参品质的影响
Effect of different desalting methodson the quality changes of Apostichopus japonicus
摘要
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.关键词
仿刺参/脱盐/损失率/蛋白质/总糖/感官评定Key words
Apostichopus japonicas/desalination/the rate of losses/protein/total sugar/sensory characteristics分类
轻工纺织引用本文复制引用
陈子豪,王茂剑,张健,赵云苹,刘京熙,井月欣,王共明,李振铎,王晓楠..不同脱盐方式对仿刺参品质的影响[J].食品工业科技,2017,38(8):123-127,132,6.基金项目
山东省现代农业产业技术体系刺参产业创新团队建设项目(SDAIT-22-07) （SDAIT-22-07）
山东省重点研发计划项目(2016GSF115034) （2016GSF115034）
烟台市科技发展计划项目(2014ZH081). （2014ZH081）
