| To develop scallops resources and increase the added value of scallops, scallop sauce (SS) was studied which was made from irregular scallop muscles. The effects of the thickening process and seasoning process on the physicochemical properties and sensory quanlity of the SS were analyzed to establish rational seasoning process. The effects of sterilization on the physicochemical properties, volatile compounds and microbial indicators of SS were reasearched. Physicochemistry changes were determined during fermentation and storage. Product standard was formulated, which provided sensory indicators, physicochemistry indicators and microbial indicators. We carried on the experiment in the HuaiMao limited company of BaoDing. The results showed that:1. The thickening process of SS was studied and established. The Brabant Del viscosity curve of hydroxypropylated tapioca starch, corn cross-linked starch and corn ester-phosphate starch used in SS were tested. Compared to three kinds of starch from the paste temperature, peak viscosity, peak temperature and other parameters, hydroxypropylated tapioca starch was the most appropriate to add to the SS. Compound hydroxypropylated tapioca starch with xanthan gum, the rheological properties was studied to show that when hydroxypropylated tapioca starch 5%, xanthan gum 0.2%, the viscosity of the temperature 30℃, the shear rate 300s-1,the viscosity of the SS 45.04 mpa.s, the sensory score was the most high and the difference was highly significant (p<0.01). Compand emulsifier sucrose ester (HLB=15) with single-monoglyceride (HLB=3.8), the color, rheological properties and sensory quality during storage were measured. The optimum HLB value of emulsifiers was 13 and the most appropriate dosage was 0.3%.2. The seasoning process of SS was studied and established.The effects of scallop miso sauce, sugar and MSG were significant while the white vinegar and spice sauce were not significant by single factor experiments.Three significant factors of scallop miso sauce, sugar and MSG composite experimental design and response surface analysis and optimization in which the effect of scallop miso sauce to sensory was siginificant, followed by MSG and sugar. The best preparation process was that: scallop miso sauce 31%, sugar 14.72%, MSG 1.01%, sensory score 9.60. Making scallop miso sauce (X1), sugar (X2) and MSG (X3) as independent variables, the sensory score (Y) as the response value, the optim- al combination nmodel is that Y=9.36667+0.58750X1+0.71250X2-0.47500X1X3+0.57500X2X3-1.40833X12-0.95833X22- 1.18333X32, R2=0.9798.The product was got with oil lubrication bright, reddish-brown color, rich flavor with sauce, highligh flavor with seafood, harmony flavor of salty and fresh.3. The change of volatile components and amino acids in SS before and after sterilization was studied. Gas chromatography-mass spectrometry (GC-MS) combined with technique of headspace solid phase micro-extraction (HS-SPME) and high-performance liquid chromatography were used to analyze volatile components and free amino acids in SS before and after sterilization. The results showed that under the sterilization condition of 75℃, 30 min, 15 volatile components in scallop sauce before sterilization and 26 ones after sterilization; 16 free amino acids before sterilization and 17 ones after sterilization, respectively. There were ten volatile components before and after sterilization, while after sterilization methionine was detected. After sterilization, the type of volatile components was more than before sterilization but the content of free amino acids was not significant. Therefore, the sterilization process had a certain value of the volatile components and improved the nutrition of the scallop sauce.4. The physicochemical properties and microbial changes of SS during storage were studied. In the constant temperature of 40℃during storage, the indicators showed a certain regularity. The sugar content, AAN content and viscosity showed a lower trend while total acid content and water activity show a higher trend. There were no significant changes in the salt content and moisture content. The color of the product became darker. Coliform bacteria and other pathogens were not detected during storage. The total number of colonies remained unchanged in the first four months but the total number of colonies exceeded the appropriate product standard and the senses can not be accepted in the first eight months.5. The indicators of SS in line with the People’s Republic of China agricultural industry standard NY / T 1710-2009, Green Food-Aquatic spices, domestic trade industry standard SB/T 10005-2007 oyster and domestic trade, industry standard shrimp the relevant provisions SB/T 10525-2009. With these regulations as standards, duplication of tests, the relevant standards of SP were developed.6. The amplified experiment of the SS in factory was tried. The result showed that the products had reached the SS standard and the process can be applied to actual production. |
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