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The Deepening Study on Process of Preservation Ice for Prawn

Author: SunYiChu
Tutor: DaiZhiYuan
School: Zhejiang Technology and Business University
Course: Of Food Science
Keywords: Shrimp fresh ice Melanosis SO2 residue Response surface analysis
CLC: TS254.4
Type: Master's thesis
Year: 2010
Downloads: 106
Quote: 0
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Abstract


The shrimp is a higher nutritional value of animal food, very popular, but the shrimp vulnerable to spoilage, oxidation and produce melanin, the shrimp blackened shrimp so decrease or loss of food and nutritional value Therefore, to do a the shrimp fresh work very key. Fresh shrimp fishermen commonly used method is a layer of ice shrimp method, this method, although the preservation of good results, but due to excessive SO2 residues serious impact on shrimp exports and subsequent processing. This topic using M. rosenbergii as a test object, the analysis of the basic nutrients. In the process of preparation of shrimp freshness ice, the shrimp fresh ice preservative and dispersant comparison and selection, and at the same time to ensure that the active ingredients of fresh ice conditions sufficiently dispersed in the preservation process, and can be added to get the shrimp fresh ice in maximum safety of sodium metabisulfite added amount, and simulate factory Ice conditions on the preservation ice dispersibility and stability of the active ingredient was studied, sodium metabisulfite concentration of C1, the glycerol concentration C2 and frozen Ice temperature T as process parameters, single factor test and quadratic regression orthogonal rotation combination test, the optimal process conditions, and the shrimp fresh ice distribution of the active ingredients, the last of the the shrimp fresh ice obtained under optimum conditions for M. rosenbergii fresh test detecting freshness indicators changes in the preservation process, and accurate determination of the various parts of the shrimp body residual SO2, the results are as follows: 1, by the shrimp wrap ice preservation agents and dispersing agents comparison and screening studies, drawn: The same concentration and treatment time, Hacking variable effect of sodium metabisulfite is superior to the sodium bisulfite and sodium sulfite; glycerol dispersion effect superior to sodium alginate, carrageenan, Tween-80, sodium carboxymethyl cellulose. 2, to ensure adequate dispersion of the shrimp fresh ice active ingredients in the preservation process, and security under the premise of shrimp fresh processing to achieve Hacking becomes the best effect, you can choose to sodium metabisulfite Add concentration of 600 mg/kg-1000 mg / kg. By univariate and quadratic regression orthogonal rotation test, the optimal process conditions: Gioia sodium concentration C1 = 736.56 mg kg glycerol concentration C2 = 0.13%, the frozen Ice temperature T = -32.9 ° C The response surface analysis test factor expression response value function is as follows: Y = 167.1-0.375Χ1 1.0375Χ2 0.8125Χ3-2.3125Χ12-0.2Χ1Χ2-1.8875Χ1Χ3 0.05Χ22-O.125Χ2Χ3-1.3375Χ324 in the optimum distribution the the shrimp keeping ice active ingredient obtained under the conditions: (1) the active ingredient distribution equation of the horizontal direction can be expressed as: Y =-2.16M2 890.21 (2) the vertical direction of the distribution of the active ingredient equation can be expressed as: Z = 18.76N2 657.455, shrimp preservation ice effect results showed that the shrimp fresh ice has obvious Hacking changed the role played a certain extent, the growth and reproduction of bacteria, reducing the survival of the bacteria, effectively extending the shelf life. Control by the shrimp fresh ice S02 residues of shrimp in line with food hygiene standards.

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CLC: > Industrial Technology > Light industry,handicrafts > Food Industry > Aquatic products processing industry > Aquatic food processing and preservation
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