| Abalone′s viscera is rich in protein,also contain vitamins and many minorelements and so on.The optimum conditions of deodorization of fishy odor from abalone′s viscera,the application of thickener and emulsifier in the viscera sauce and canned abalone′s viscera sauce sterilization was determined,and obtained the dynamic model of hardness and viscosity,which were affected by thickener and emulsifier.Therefore,the results provide a theoretical basis for the industrial production of canned abalone′s viscera sauce.(1)This experiment studied the embedding,adsorpting,ferment and chemic method to deodorizat the fishy odor for abalone′s viscera, and optimized the parameters of technology. Experiment suggests that all the methods can deodorizat the fishy odor,but the effect is not ideal. By compound method,the results showed that the effection is best using the ferment and chemic method together.Various factors influencing fishy order were yeast percentage,ferment temperature and ferment time.The optimum conditions were as follows:1.0%yeast, heating at the temperature of 35℃for 30 min,pouring 0.3%NaCl and 0.5%NaHCO3 at the same time.(2)Comparing several curves of brabander,it can tell which starch is suitable for abalone′s viscera sauce.And then some kinds of gums were added to the selected starch respectively,by testing viscosity curves of starch and gum and texture profile analysis and sensory evaluation of abalone′s viscera sauce which contain starch and gum,it is indicated that the effection of starch mating with gum is ideal.(3)Accordin g to the quadratic general rotary unitized design the regression models of starch supplementation(x1),konjaku supplementation(x2),composite emulsifier supplementation(x3)and hardness(y1) and viscosity(y2) were set up and parameters were optimized。As follows:y1= 5.13994 +0.21249 x1 +0.23519 x2 -0.25387 x3 -0.07189 x12 -0.02052 x22 +0.07934 x32y2=5.86150 +0.24349 x1 +0.40342 x2 -0.22978 x3+0.02665 x12 +0.02361 x22 -0.10894 x32 +0.16711 x1 x2when process optimization based on hardness as index,optimum parameters was that starch supplementation was 15.39 g, konjaku supplementation was 1.8 g, and composite emulsifier supplementation was 1.2 g;when process optimization based on viscosity as index,optimum parameters was that starch supplementation was 13.89 g, konjaku supplementation was 1.65 g, and composite emulsifier supplementation was 1.2 g.(4)Abalone′s viscera sauce had good linear relationship between cold spots sterilizing value and sterilizing time in certain sterilizing temperature.The comprehensive analysis of the effect of different sterilization strength on cold spots sterilizing value and hardness,viscosity,elasticity showed that the best sterilizing time of canned abalone′s viscera sauce was 50 min in sterilizing temperature for 116℃, namely the best sterilizing process of abalone visceral sauce was 45-50 min/116℃.
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