| Mactra quadrangularis is one of the important seafood economic shellfish in China.It is rich in resources,low in price,delicious in taste,high in nutritional value,and has great development potential.At present,the processed products of Mactra quadrangularis on the market are mainly frozen products and dried products.The types are simple and the added value is low.Related companies urgently need to develop convenient,fast and nutritious new products.Sauced products are popular with consumers because of their unique flavor,convenient eating,and delicious nutrition.However,the traditional old soup brine process takes time,has a large amount of brine,has a low yield,and the product quality is unstable,making it difficult to achieve standardized and large-scale production.In view of this,this article takes Mactra quadrangularis as the research object,and prepares the halogen-flavored products by vacuum rolling and kneading,and uses the orthogonal experimental design and response surface experimental design to determine the optimal brine recipe and the best halogen process of Mactra quadrangularis.The effects of sterilization methods,preservative treatment and packaging methods on the quality of the products during storage were studied,with a view to providing references and basis for the development of new products,the standardization of processing technology and the storage methods.The main findings are as follows:1.Using the sensory score as the evaluation index,the optimal brine formulation was determined by orthogonal experiments to be 2% salt,3% white sugar,0.4% MSG,0.4% disodium nucleotide,ginger powder 0.4%,paprika powder 1.0%,peppercorn powder 0.2%,white pepper powder 0.3%,star anise powder 0.2%,raw Smoked 1%,cooking wine 1.5%,the halogenated flavor products prepared by using this formula have a sensory score of 35.Through single-factor and response surface test design,the optimum brazing process conditions for the marinated Mactra quadrangularis were determined to be a rolling speed of 6 r/min,a rolling time of 20 min,a material-liquid ratio of 10:1,and a baking temperature of 55 ℃.The sensory score of the halogen-flavored products obtained by this process reached 36.8 points.Compared with the traditional old soup brine process,the process can save brine,shorten the brine time,and improve the stability of product flavor.2.Using different sterilization methods(ultra-high-pressure sterilization,pasteurization,high-temperature sterilization)to sterilize the marinated Mactra quadrangularis,and study the quality change of sterilized products during storage at 4 ℃,the results showed that the shelf life of the products in the unsterilized group at 4 ℃ is only 6 days,and the shelf life of the products in the ultra-high pressure group can be extended to 15 days.While the pasteurization group products were stored for 30 days and the high-temperature sterilization group products were stored for 60 days,the total number of colonies did not exceed the safety limit.With the increase of storage time,the total number of bacteria,TVB-N and TBA in the non-sterilized group and each sterilized group gradually increased,the overall pH value increased first and then decreased,and the sensory score gradually decreased.Ultra-high pressure sterilization can well protect the texture and color of the product.Pasteurization and high-temperature sterilization have great damage to the texture and color of the product.The electronic nose can distinguish the flavor of different sterilization products very well.The flavor difference between the unsterilized group and the ultra-high pressure sterilization group during storage is large,and the flavor difference between the pasteurization group and the high-temperature sterilization group is small.Electronic tongue analysis shows that there are differences in the content of odor substances in different sterilization products.Ultra-high pressure sterilization and high-temperature sterilization have a certain weakening effect on the acidity and richness of the product.Pasteurization has little effect on the acidity and richness of the product.Ultra-high pressure sterilization Enhance the saltiness of the product.Aldehydes,alcohols,ketones,and esters are the characteristic flavor substances of the marinated Mactra quadrangularis.Sterilization has a certain destructive effect on the flavor substances of the product.The pyrazines contained in the high-temperature sterilization group have not been detected in other sterilization groups.3.Different preservatives(potassium sorbate,tea polypHenols and Nisin,chitosan and rosemary extract)were used to preserve the marinated Mactra quadrangularis,and the quality changes during storage were studied.The results show that,compared with the control group,the preservative treatment can effectively extend the shelf life of the product,reduce the total number of colonies during storage,suppress the increase of TVB-N and TBA values,effectively protect the color and texture of the product,and maintain the pH value is stable,and the preservation effect of the two groups of biological preservatives is better than that of the potassium sorbate group.The flavor difference between the control group and the potassium sorbate group was large during storage,while the flavor difference between the tea polypHenol + Nisin group and the chitosan + rosemary extract group was small.The taste of the products added with potassium sorbate has little effect,but has a certain weakening effect on the richness;the addition of tea polypHenols + Nisin and chitosan + rosemary extract has a certain effect on the acidity of the products,but umami has a certain weakening effect.Compared with the control group,the content of alcohol in the preservative-treated products was relatively high.4.Use different packaging methods(common packaging,vacuum packaging,modified atmospHere packaging)to process the marinated Mactra quadrangularis,and study the quality changes during storage.The results show that the shelf life of products in the ordinary packaging group is only 3 days,the shelf life of the vacuum packaging group can be extended to 6 days,and the modified atmospHere packaging group can be extended to 12 days.The modified texture and color difference of modified atmospHere packaging group are lower than those of ordinary packaging and vacuum packaging.Modified atmospHere packaging has stronger ability to inhibit protein deterioration and fat oxidation.The flavor difference between ordinary packaging group and vacuum packaging group is greater during storage.The flavor difference of the modified atmospHere packaging group was small.Compared with the ordinary packaging group,the vacuum packaging group has a certain promotion effect on the product’s sour taste,and the modified atmospHere packaging group has a certain promotion effect on the umami taste.The content of alcohols and ketones in the products processed by ordinary packaging and vacuum packaging is relatively high,while the content of alcohols and ketones in the products processed by modified atmospHere packaging is relatively low. |
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