| Penaeus vannamei is one of the highest yield of farmed shrimp in the world. Penaeusvannamei is rich in protein, Calcium, iron, zinc, selenium, VA, VD, VE, VB2, VB6and othernutrients needed by human body. Had high protein and moisture, Penaeus vannamei isextremely perishable, not easy to store. At present, process of Penaeus vannamei is still inits primary stage, the domestic product only single frozen cooked shrimp, frozen shrimp,dried shrimps, etc. Products were not various, Production of Products is less. To explorenew process technology and new products will be to promote and improve thedevelopment of Penaeus vannamei industry.To make full use of Penaeus vannamei, in this study, Penaeus vannamei was chosenas the raw material, production formula and specific process of instant product wereoptimized.At the same time, by means of experiment, pickled condition and tenderizercondition were optimized. Process and formula of shrimp sausage have been determined,and carryed out pilot test, and forecasted the shelf life of shrimp sausage. Our detailedworks are mainly concentrated on the following aspects.1. Ready-to-eat flavored shrimpThrough various tests, the processing technology of instant flavored shrimp weredetermined, the effects of steamed time, pickled time and drying conditions on the productquality were studied, the ready-to-eat flavored shrimp suitable processing conditions weredetermined as follows: Steam steamed time:10minutes, The drying temperature:70℃,the drying time:2h. The best formula of pickled liquid:14%of sugar,0.35%ofmonosodium glutamate,10%of cooking wine,65.65%of water.2. The optimization of pickled process of Ready-to-eat flavored shrimpOn the basis of single factor experiment test, selecting appropriate factors and levels,according to design principle of Box-Behnken Design (BBD), with three factors and threelevels of response surface analysis. Chosen the results of sensory evaluation as responsevalues makes response surface and contour map, the effects of various factors on thepickled result were analyzed. The best pickled process conditions were obtained by theanalysis of the significance of each factor and interaction, which were as follows:13%ofsalt, pickled time:2h, material-liquid ratio:2:1, at this point, the sensory evaluation resultwas the best:91.35. 3. Tenderizer process research on Ready-to-eat flavored shrimpSingle factor experiments were used to analyze the influence of the senses, tenderness and cooking water loss rate with the papain, compound phosphate, and temperature. Orthogonal test were used to determine the best tenderizing conditions, which were as follows:0.2%of the papain,0.4%of compound phosphates, temperature10℃, at this point, the shear force is2.6N, reduced by24.64%than previous.4. Shrimp sausagePenaeus vannamei and chicken meat were chosen as the raw material, the key factors of impacting shrimp sausage senses and structure were determined by the mean of various tests, improve the production process of shrimp sausage. Using sensory evaluation method rates shrimp sausage slices, smell, taste, organization status, at the same time, hardness, elasticity, adhesiveness and chewiness of the shrimp sausage were determined by the quality and structure profile analysis method. Poor analysis shows:the influence of starch content on hardness, elasticity, adhesiveness and chewiness of shrimp sausage is the highest; Carrageenan content of shrimp sausage had a greater influence on the hardness, flexibility and chewiness; The elastic and cohesion of shrimp sausage affected by the soybean protein content. Results are as follows:adding6%starch,0.6%carrageenan and3%soybean protein, shrimp sausage sensory score is the highest, and quality and structure analysis also is the best.5. Pilot Scale Test of shrimp sausageBased on the laboratory test, shrimp sausage pilot scale test of hundred kilograms of products was carried out in the enterprise production workshop, during which the process route and operating steps were improved. The result indicates that the process technique is realizable in a plant scale and could bring about significant benefit.6. Storage Test of shrimp sausageThe shrimp sausages were stored at different temperatures. Sensory scores declined as the storage time proceeded. The higher the storage temperature was, the bigger the declining rate was. The total bacterial count increased as the storage time proceeded, and the increasing trend turned out to be more obvious at the higher storage temperatures. The total volatile basic nitrogen (TVB-N) rose up as the storage time proceeded, the higher the storage temperature was, the faster the change was, which conformed to the first grade of chemical reaction kinetics model. In this study, dynamical model of the total volatile basic nitrogen (TVB-N) was built: Correlation index of Arrhenius equation and the equation of first grade chemical reaction kinetics>0.9, which is significant fitting degree. The relative error of expecting shelf life and actual shelf life was within7%, therefore, shelf life of shrimp sausage is predictableaccording to the total volatile basic nitrogen. |
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