Study On The Processing Techology Of Instant Desensitized Clam

In order to develop the instant desensitizedclam,we studied the hyposensitization method and the parameters of fresh clam as the main material.The processing condition of the instant clam was optimized.The main results were as follows:We screened different treatments including heat ing,enzyme hydrolysis,ultrasoud assisted enzyme hydrolysis on clam allergen removal though ELISA method.It was found that the higher the temperature,the better the removal efficiency.When the heating temperature reached 80 degrees above,the allergen reduction was obviously enhanced.The removal rate could reach 28.72%under 100? for 2h.Eight different kinds of enzymes were used to lower the clam allergen.The results showed the protamex was best,and the removal rate can reach 56.71%.The clam allergen reduction rate reached 62.77%in 40 kHz,500W ultrasonic treatment for two hours.The response surface method was applied for optimizing the hyposensitization conditions,in which ultrasonic time,hydrolysis time and enzyme dosage were served as independent variables and allergen content as response value.The optimal conditions were:the ultrasonic time of 2h,the enzyme amount of 5 per thousand,enzymolysis time of 2.25h,and the allergen removal rate reached 90.18%under this condition.We choose the texture,.color,moisture content,water activity,microbial and sensory evaluation as indicators to discuss the processing technology of instant clam.The research showed that the clam was best with the moisture content of 47%when drying 6h at 40 ?.,The optimum recipe of clam seasoning:salt 4%,pepper 4%,pepper 4%,cooking wine 3.5%,water 76%total of onion,ginger and garlic(1:1:1)8.5%.The best sterilization condition was 80? for 20min.In order to prolong the shelf life,the composite preservative was used in clam.the best formula was 0.035%nisin,0.025%ethyl paraben sodiumand 0.025%sodium dehydroacetate?The nutritional components of instant desensitized clamwere:44.2%moisture,2.8%ash,44.8%protein,3.83%lipid and0.41%dietary fiber.The amino acid composition in instant clam food desensitization is relatively reasonable,consistent with standard protein efficiency.The unsaturated fatty acids of clams desensitization of were mainly four arachidonic acid(ARA)of 25.13%,eicosapentaenoic acid(EPA)of 47.98%and docosahexaenoic acid(DHA)of 0.85%.