A Research Of Key Processing Technology And Pilot Scale Test For Ready-to Eat Scallop Products

Scallop is a delicate and delicious sea food, containing many active substances suchas taurine, EPA, DHA, choline, polysaccharides, which are of medicinal value, as well assome physiological active substances such as essential amino-acids, glycoprotein, vitaminB12,folic acid and trace elements selenium and calcium. Scallop is said to have biologicalfunctions of antitumorigenesis, blood fat reduction and anti-aging. Most scallop meatproducts on the market are traditional dried scallop adductor or frozen scallop adductor.Scallop skirt is difficult to process for its complex composition, poor appearance andimpurity, hence its edibleness is reduced. Usually scallop skirt is dumped as a waste whichpollute the environment and cause wasting of resource.Scallop, specifically Argopectens irradias, was used as main material to make instantfood products.1) Scallop skirt was used to make scallop skirt sausage. After optimize thetechnology and formula, pilot scale test and storage test were carried out to set up a modelof shelf life.2) Ready-to-eat spicy flavored scallop was developed using scallop adductor.The technology and formula were optimized by orthogonal test and response surfacemethodology respectively and pilot scale test was carried out.3) Ready-to-eat spicyflavored scallop skirt was trial-produced and the optimum formula and technique had beenfixed.Contents and Results：1. Scallop Skirt Sausage Scallop skirt and chicken were used as main materials totrial-produce seafood flavored sausage. Single factor of scallop skirt quantity was testedand the optimum ratio of scallop skirt and chicken was found out as2:3by sensory scores.Further more, orthogonal test, factor analysis, range analysis and sensory evaluation wereapplied to optimize the formula, i.e. starch6%, soyabean protein4%, carrageen0.5%.Physico-chemical and microbiological index of the product met with the national standard.2. Pilot Scale Test of Scallop Skirt Sausage Pilot scale tests of6lots of productswere carried out based on the laboratory test, during which the process route and operatingsteps were improved. The result indicates that the process technique is realizable in a plantscale and could bring about significant benefit.3. Storage Test of Scallop Skirt Sausage The scallop skirt 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 volatile basic nitrogen (TVB-N) increased as the storage time proceeded, and the increasing trend turned out to be more obvious at the higher storage temperatures. The toatal bacterial count rose up as the storage time proceeded, the higher the storage temperature, the faster the change was, which conformed to the first grade of chemical reaction kinetics model. In this study, dynamical model of the total bacterial count 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 within5%, therefore, shelf life of scallop skirt sausage is predictable according to the total bacterial count. In this study, shelf life of scallop skirt sausage was predicted in a short time by accelerated test of shelf life.4. Ready-to-eat Spicy Flavored Scallop By single factor test of gourmet powder quantity, the optimum addition volume was set to2%. Furthermore, orthogonal test, range analysis and sensory evaluation were carried out to optimize the formula, i.e. salt8%, granulated sugar16%, chilli8%. Drying time was set to3.5hrs at60℃of drying temperature by texture profile anaysis and sensory evaluation.5. Ready-to-eat spicy flavored scallop skirt Refer to the formula and steps of ready-to-eat spicy flavored scallop. Drying time was set to3hrs at60℃of drying temperature by sensory evaluation and determination of water content.6. Impact of Hurdle Factor on the Storage of Ready-to-eat Scallop Hurdle factor for ready-to-eat scallop had been studied. Single factor of total bacterial count was made by sensoty evaluation, optimum water activity was set to0.90-0.92, quadratic polynomial mathematic model for optimize parameters of hurdle factor was set up by Box-Behnken design, which was proved to be rational and reliable. The hurdle factor was believed to have significant inhibiting effect on microbial growth, the optimize parameters of hurdle factor was:citric acid0.288%, sterilization temperature95℃, sterilizing time45min.7. Pilot Scale Test of Ready-to-eat Spicy Flavored Scallop Pilot scale tests of6lots of products were carried out based on the laboratory test, 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.