CN110089545B - Shelling treatment method for blood clam - Google Patents
Shelling treatment method for blood clam Download PDFInfo
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- CN110089545B CN110089545B CN201910090394.7A CN201910090394A CN110089545B CN 110089545 B CN110089545 B CN 110089545B CN 201910090394 A CN201910090394 A CN 201910090394A CN 110089545 B CN110089545 B CN 110089545B
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- A—HUMAN NECESSITIES
- A22—BUTCHERING; MEAT TREATMENT; PROCESSING POULTRY OR FISH
- A22C—PROCESSING MEAT, POULTRY, OR FISH
- A22C29/00—Processing shellfish or bivalves, e.g. oysters, lobsters; Devices therefor, e.g. claw locks, claw crushers, grading devices; Processing lines
- A22C29/04—Processing bivalves, e.g. oysters
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- A—HUMAN NECESSITIES
- A22—BUTCHERING; MEAT TREATMENT; PROCESSING POULTRY OR FISH
- A22C—PROCESSING MEAT, POULTRY, OR FISH
- A22C29/00—Processing shellfish or bivalves, e.g. oysters, lobsters; Devices therefor, e.g. claw locks, claw crushers, grading devices; Processing lines
- A22C29/04—Processing bivalves, e.g. oysters
- A22C29/043—Cleaning operations on bivalves, e.g. evisceration, brushing, separation of meat and shell material
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- A—HUMAN NECESSITIES
- A22—BUTCHERING; MEAT TREATMENT; PROCESSING POULTRY OR FISH
- A22C—PROCESSING MEAT, POULTRY, OR FISH
- A22C29/00—Processing shellfish or bivalves, e.g. oysters, lobsters; Devices therefor, e.g. claw locks, claw crushers, grading devices; Processing lines
- A22C29/04—Processing bivalves, e.g. oysters
- A22C29/046—Opening or shucking bivalves
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- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/015—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with pressure variation, shock, acceleration or shear stress or cavitation
- A23L3/0155—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with pressure variation, shock, acceleration or shear stress or cavitation using sub- or super-atmospheric pressures, or pressure variations transmitted by a liquid or gas
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Abstract
The invention discloses a shelling treatment method of blood clam, which is characterized by comprising the following steps: the method comprises the steps of placing the blood clam into a polyethylene bag filled with aqueous solution, placing the polyethylene bag into an ultrahigh pressure device, controlling the pressure to be 300 plus 400MPa, and maintaining the pressure for 1-5 min to finish shelling treatment of the blood clam, wherein the aqueous solution is an aqueous solution containing 0.30-0.60wt% of ascorbic acid.
Description
Technical Field
The invention relates to the technical field of food processing, in particular to a shelling treatment method of blood clam.
Background
Arca granosa (C. granosa)Tegillarca granosa) The method is commonly called blood clam, is one of the main seawater cultured shellfish in China, has the annual culture quantity of about 37 ten thousand tons, and is deeply loved by people due to rich nutrition and unique flavor. In order to keep the unique flavor and color of the blood clam, coastal residents often eat the blood clam directly or scald the blood clam in boiling water for a few seconds for eating the blood clam instantly. The cultured shellfish is very easy to be polluted by microorganisms, so the fresh blood clam has great potential safety hazard, and has the defects of difficult shell opening, much blood lymph fluid loss, low meat yield and the like. However, if the blood and lymph of the tegillarca granosa is fully boiled, the color of the blood and lymph is dark, and the unique sense and flavor of the tegillarca granosa are damaged. Therefore, how to effectively assist the exuviating of the tegillarca granosa and keep the eating quality of the tegillarca granosa meat while sterilizing are very important.
The ultra-High Pressure (HP) technology is a cold processing technology, and mainly achieves the purposes of sterilization, preservation and food quality improvement by carrying out 100-1000 MPa high-pressure processing on food. The ultrahigh pressure can be used for processing food at normal temperature or even lower temperature by proper pressure parameters, does not cause the internal temperature of the food to be obviously raised, and can well retain the flavor and the nutritive value of the food. At present, the application of ultrahigh pressure in aquatic products at home and abroad mainly comprises sterilization, preservation and shelling of shrimps and shellfish, research in auxiliary shellfish shelling mainly focuses on oysters, mussels, scallops, abalones, clam shells and the like, and if Wangmen research finds that the mussels are subjected to pressure maintaining treatment at 300MPa for 2 min, an ideal shelling effect can be obtained; the Ejunjie and the like find that 300MPa is the optimal pressure for processing the abalone under the ultrahigh pressure; the Lischpeng et al thinks that the 300MPa pressure maintaining for 1 min has the best shelling effect on oysters, but research on the shelling of the tegillarca granosa under the assistance of the ultrahigh pressure and the influence on the meat quality of the tegillarca granosa is not reported.
Disclosure of Invention
The invention aims to solve the technical problem of providing a shelling treatment method of blood clam, which can effectively sterilize, improve the shelling efficiency of blood clam, realize complete separation of shell and meat and simultaneously keep the original flavor and nutrient content of blood clam.
The technical scheme adopted by the invention for solving the technical problems is as follows: a shelling treatment method of blood clam comprises the following steps: and (3) placing the blood clam into a polyethylene bag filled with aqueous solution, placing the polyethylene bag into an ultrahigh pressure device, controlling the pressure to be 300-400MPa, and maintaining the pressure for 1-5 min to finish the shelling treatment of the blood clam.
Preferably, the blood clam is placed in a polyethylene bag filled with aqueous solution, the polyethylene bag is placed in an ultrahigh pressure setting, the pressure is controlled to be 300MPa, and the pressure is maintained for 5min, so that the blood clam shelling treatment is completed.
Preferably, the blood clam is placed in a polyethylene bag filled with aqueous solution, the polyethylene bag is placed in an ultrahigh pressure setting, the pressure is controlled to be 350MPa, and the pressure is maintained for 3-5min, so that the blood clam shelling treatment is completed.
Preferably, the aqueous solution is an aqueous solution containing 0.30 to 0.60wt% of ascorbic acid. So that the fresh red blood lymph can be completely retained in the tissue.
The mud and the attachment on the surface of the blood clam are removed by a water gun in advance and then the blood clam is kept at a low temperature of 2-3 ℃.
The mass ratio of the blood clam to the water solution is (0.5-1.5) to 1.
Compared with the prior art, the invention has the advantages that: according to the unshelling treatment method for the tegillarca granosa, fresh and alive tegillarca granosa is treated by using ultrahigh pressure, the tegillarca granosa is treated by the ultrahigh pressure, so that not only can the sterilization be effectively realized, but also the unshelling efficiency of the tegillarca granosa can be improved, the complete separation of shell and meat is realized, and blood lymph can be completely retained in tissues; meanwhile, the ascorbic acid is added to inhibit the oxidation of heme ferrous iron into ferric iron, so that the color of blood lymph of the blood clam is prevented from becoming dark. Compared with the traditional blanching and shelling, the loss of hemolymph and adductor muscle is greatly reduced. The ultra-high pressure treatment of the blood clam can keep the original flavor and nutrient content of the blood clam meat and keep the bright red blood lymph fluid while meeting the sensory and raw eating requirements of consumers on the blood clam meat, and provides theoretical guidance for the application of the ultra-high pressure shelling technology in blood clam processing.
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Fig. 1 is a comparison graph of the effect of the blood clam after the shell is opened.
Detailed Description
The invention is described in further detail below with reference to the accompanying examples.
Detailed description of the preferred embodiments
Shelling treatment method for blood clam
Sample treatment: the control group is untreated fresh and alive blood clam; the blanching group is blood clam which is boiled in boiling water for 10 s, immediately fished out and naturally cooled at room temperature. Placing the Arca granosa in the ultrahigh pressure group in a polyethylene bag (the mass ratio of Arca granosa to distilled water is about 1.2: 1), sealing, applying pressures of 250 MPa, 300MPa, 350MPa and 400MPa respectively, keeping the pressure for 1 min, 3 min and 5min respectively, and respectively representing 250/1, 250/3, 250/5, 300/1, 300/3, 300/5, 350/1, 350/3, 350/5, 400/1, 400/3 and 400/5 groups. The contrast group, the blanching group and the ultrahigh pressure group are 14 groups, and each group is 3 bags of tegillarca granosa. Immediately carrying out sensory evaluation and shelling rate measurement on the processed blood clam, placing the blood clam in a refrigerator at 4 ℃ for temporary storage after shelling, and sampling within 2 hours to measure other indexes. Wherein the length of the fresh blood clam is 3.0 +/-0.4 cm, the height of the blood clam is 1.9 +/-0.2 cm, the mass of each blood clam is 8.8 +/-1.8 g, and the blood clam is quickly transported to a laboratory (about 20 min) at a low temperature (2-3 ℃) after the sludge on the surface of the blood clam is removed by a high-pressure water gun. Meanwhile, 0.30-0.60wt% of sodium erythorbate can also be added into the water.
Second, analysis of experimental results
1. Influence of ultrahigh pressure on sensory evaluation and shelling rate of blood clam
The method for sensory evaluation of the blood clam and determination of the shelling rate comprises the following steps: each group of scapharca granosa is shelled by 10 trained personnel, and the shell opening (difficult to uncover, strong force is needed, easy to uncover and slight force is needed), the meat maturity (partial or full done and completely immature), the tissue state (atrophy, full), the smell (obvious putrefaction smell and inherent fragrance), the taste (soft or tough meat with peculiar smell, crisp and tender meat, fresh taste), the blood lymph volume (almost no; much), and the blood color (brown, lackluster, bright red and glossy) of the scapharca granosa are respectively subjected to sensory scoring according to the score of 1-10, the sum of seven scoring results is the sensory score, the full score is 70, and the total score is lower than 28 or any one single score is lower than 4, so that the scapharca granosa is not acceptable.
The complete separation of the adductor muscle from the shell is called shelling. The shelling rate is the percentage of the number of the shelled clams to the total number of the clams. And (3) screening the tegillarca granosa with higher sensory score and the shelling rate of 100% from 12 groups of ultrahigh-pressure tegillarca granosa to perform subsequent experimental determination.
Sensory evaluation of the blood clam and determination result of the shelling rate are as follows: in the process of sensory evaluation of each group of scapharca granosa, the control group of scapharca granosa is not easy to open and blood lymph is lost after shelling, the natural color and state of scapharca granosa meat can be maintained, and the sensory score is higher. The Scapharca subcrenata in the blanching group is easy to open shells, the meat tissues of the Scapharca subcrenata are full, the inherent fragrance is strong, however, the adductor muscle is not easy to peel off, part of hemolymph is solidified, and the blood color is dark red to influence the sensory evaluation. The shell breaking phenomenon does not exist in the ultrahigh-pressure group of the blood clam, the blood lymph is easy to open the shell of the blood clam along with the rise of pressure in the same pressure maintaining time, the tissue is complete, the blood lymph is difficult to lose, the excessive pressure can enable the blood color of the blood clam to become dark, the muscle to be slightly cooked, the original delicate flavor to be reduced and the fishy smell to become heavy, the blood lymph tissue of part of the blood clam can also break due to the excessive pressure, the blood lymph is serious in fluid loss, and the muscle is slightly atrophied. Seven indexes are integrated, and sensory evaluation results of all groups of blood clam are shown in table 1. When the pressure maintaining time is 1 min, the sensory score increases with the increase of pressure, and reaches the highest value at 400 MPa; when the pressure maintaining time is 3 min or 5min, the sensory scores of 300MPa and 350MPa are higher than those of 250 MPa, and the pressure reaches 400MPa, the sensory scores are obviously reduced (P <0.05). As can be seen from table 1, the sensory scores of 300/5, 350/3, 350/5 and 400/1 ultra-high pressure groups are all over 60 points, which are significantly higher than those of the control group, the blanching group and other ultra-high pressure groups.
TABLE 1 influence of ultra high pressure on the sensory evaluation of Scapharca subcrenata and its shelling rate
Note: the number of test replicates was 3, the data were expressed as mean ± standard deviation, and variance analysis was performed using Duncan model and calculation was performed using SPSS 21 software. The same index data in the table has different superscript letters, which indicates significant difference (P < 0.05）。
The shellfish muscle fiber and the adhesion tissue can be denatured by the ultrahigh pressure and the heating treatment, so that the shelling effect is achieved. The blanching blood clam has short boiling time, so although the shell is easy to open, the adductor muscle is easy to adhere to the shell, thereby influencing the shelling rate; the ultrahigh pressure treatment has obvious shelling effect on the blood clam, and the shelling rate is obviously increased along with the increase of pressure and the extension of pressure maintaining time (P <0.05), wherein the hulling rate of 300/5, 350/3, 350/5, 400/1, 400/3 and 400/5 groups reaches 100%.
In conclusion, the appropriate ultrahigh pressure parameters are used for treating the blood clam, so that the defects of difficult shell opening and serious haemolymph flow loss can be avoided, meanwhile, the ascorbic acid is added, the ferrous iron oxidation of the heme can be inhibited to be ferric iron, and the blood lymph color darkening caused by the oxidation of the hemoglobin of the blood clam is prevented. Compared with the traditional blanching mode, the device can assist the tegillarca granosa to effectively exuviate, and maintain the natural color and state of the tegillarca granosa. Under the ultrahigh pressure parameters of 300MPa for 5min, 350MPa for 3 min and 5min and 400MPa for 1 min, the sensory score of the tegillarca granosa is higher than 60, and the shelling rate reaches 100%, which shows that the ultrahigh pressure treatment of the parameters is beneficial to improving the production efficiency and can meet the requirements of consumers on convenience and good sensory of eating the tegillarca granosa, so that 300/5, 350/3, 350/5 and 400/1 groups are selected for subsequent tests.
2. Influence of ultrahigh pressure on color of blood clam
The method for measuring the color of the blood clam comprises the following steps: and measuring the values of L, a and b of the foot surface of the blood clam by using a Lab model, wherein the values are respectively in direct proportion to the whiteness, the redness and the yellowness of the sample. The total color difference value delta E reflects the total change of color and is calculated according to the formula (1):
in the formula: the values of L, a and b are respectively the whiteness, the redness and the yellowness of the blood clam meat; l is0*、a0*、b0Values are respectively whiteness, redness and yellowness of the blood clam of the control group. Each group was randomly picked and assayed for 10 samples, each of which was assayed in 3 replicates. And meanwhile, the colors of the blood lymph and the blood clam meat are observed by combining the pictures of the blood clam after the shell is opened.
The color and luster of the blood clam: protein accounts for 61.32% of the dry weight of the tegillarca granosa, and the change of muscle color is mainly attributed to protein denaturation and pigment change. As can be seen from Table 2, the L values of the blanching group and the ultrahigh pressure group are not obviously different (P is more than 0.05), but are obviously larger than those of the control group (P is less than 0.05), which indicates that the transparency of the tegillarca granosa is reduced and the whiteness is improved by both heating and ultrahigh pressure treatment. The protein on the surface of the tegillarca granosa is denatured and condensed by ultrahigh pressure to change the reflection of light, and the protein of the tegillarca granosa can be denatured by heat treatment. The a values of the blood clam meat between the ultrahigh pressure group and the control group and between the blanching group have no obvious difference (P is more than 0.05), which shows that the red degree of the blood clam meat is not obviously influenced by the heat treatment and the ultrahigh pressure within the test parameter range. The b values of the blanching groups, 350/3 and 350/5 were significantly higher (P < 0.05) than the control group, while the b values of the other ultra high pressure groups were not significantly different from the control group. Compared with the control group, the total color difference value delta E of the ultrahigh pressure group reaches 9.36-12.27, but the delta E between the ultrahigh pressure groups is not obviously different (P > 0.05). The values of L, a and b of the Scapharca granosa in the blanching group are all higher than those of other groups, and the delta E value is as high as 16.57 and is obviously higher than that of the ultrahigh pressure group (P < 0.05). The ultrahigh pressure treatment and the hot treatment can maintain the original color of the blood clam meat.
TABLE 2 influence of ultra-high pressure treatment on color difference of Arca granosa
Note: the number of test replicates was 3, the data were expressed as mean ± standard deviation, and variance analysis was performed using Duncan model and calculation was performed using SPSS 21 software. The same index data in the table has different superscript letters, which indicates significant difference (P < 0.05）。
The photos of the opened blood clam of each group (figure 1) are observed, and the blanched blood clam is slightly yellow and brown, has larger difference with the blood color and the blood color of the blood clam of the control group and the ultrahigh pressure group, and is consistent with the change result of the color difference value. In the ultrahigh pressure group, 350/5 groups of blood clam hemolymph with the darkest color were observed by naked eyes, and then 400/1 groups, 300/5 groups and 350/3 groups were observed with the lightest color. However, the tegillarca granosa in the ultrahigh pressure group is full and firm in meat, bright red in blood color and glossy, and is basically close to that of the control group.
4. Influence of ultrahigh pressure on meat structure of blood clam
The method for measuring the meat structure of the blood clam comprises the following steps: taking the whole blood clam, transversely placing the blood clam at the position of the middle of a sample table of a texture analyzer, and measuring the hardness, the adhesiveness, the elasticity, the cohesion and the recovery degree of the blood clam by adopting a TPA mode. Measurement parameters are as follows: P36R probe, speed 2 mm ∙ s before measurement-1The test speed and the speed after test are both 1 mm ∙ s-1And strain 50%.
The determination result of the meat structure of the blood clam: as can be seen from Table 3, the adhesiveness, elasticity, cohesion and recovery of the Arca granosa meat in the ultra-high pressure group were all significantly less than (P <0.05) control group, but the changes in pressure and dwell time within the test range did not have a significant effect on these texture indices (P >0.05). Compared with a control group, 400/1 group blood clam meat has the lowest adhesiveness, and the adhesiveness is reduced by 72.53%; 350/3 and 350/5 both had the lowest elasticity, which decreased by 43.48%; 350/3 group showed the lowest cohesion and recovery, which decreased by 47.06% and 22.22%, respectively. The influence of the ultra-high pressure on the muscular structure is thought to be mainly due to the modification effect on the myofibrillar protein, wherein the reduction of the elasticity is probably caused by the degeneration and the structural rupture of the filament protein of the myofibrillar after the ultra-high pressure.
Hardness is a key index for evaluating the quality and structure of aquatic products, and 300/5, 350/3 and 400/1 groups of mudThe hardness of the blood clam is obviously higher than that of a control group, wherein 400/1 groups are 35.88% higher than that of the control group; 350/5 group had no significant difference in hardness from the control group. Under different ultrahigh pressure conditions, the meat texture parameters of the tegillarca granosa are changed in different degrees, and the change and the deformation and the condensation of the myofibrillar proteins of the tegillarca granosa in different degrees may be caused. The hardness of the Scapharca subcrenata of the blanching group is obviously higher than that of (A)P <0.05) control group and ultrahigh pressure group, which is 181.29% higher than control group. The scalded ark meat in the blanching group has relatively firm mouthfeel in sensory evaluation, is not as soft and tender as the ark meat in the contrast group and the ultrahigh pressure group, but has the elasticity which is second to that of the contrast group, and the cohesiveness and the recovery degree are not obviously different from those of the contrast group (the taste is relatively firm and the mouthfeel is not as soft and tender as the ark meat in the contrast group and the ultrahigh pressure group) (the taste is relatively firm as the scalding group, and the elasticity is not different from that of the scalding groupP >0.05). Compared with a control group, the ultrahigh pressure has obvious influence on the meat structure parameters of the tegillarca granosa, but has no negative influence on the taste, and the hardness of the tegillarca granosa in the blanching group is higher. Relatively speaking, the texture state of the tegillarca granosa after the ultrahigh pressure treatment is superior to that of the tegillarca granosa subjected to the traditional heat treatment.
TABLE 3 Effect of ultra high pressure on the texture of Arca granosa
Note: the number of test replicates was 3, the data were expressed as mean ± standard deviation, and variance analysis was performed using Duncan model and calculation was performed using SPSS 21 software. The same index data in the table has different superscript letters, which indicates significant difference (P < 0.05）。
6. Influence of ultrahigh pressure on total bacterial count of Arca granosa and coliform group
The method for measuring the total number of colonies and coliform group bacteria comprises the following steps: opening the polyethylene bag under aseptic condition, taking the edible part of the scapharca granosa after opening the shell, and determining the total number of bacterial colonies and coliform group with reference to GB 4789.2-2016 and GB 4789.3-2016 respectively.
Total number of colonies, measurement of coliform group: the total number of colonies at the edible part of the blood clam is 5.3 multiplied by 10 compared with the control group4CFU∙g-1The blanching group is 9.8 multiplied by 103 CFU∙g-1300/5, 350/3, 350/5 and 400/1 are 1.00X 10 groups, respectively2，0.40×102，0.10×102，0.20×102 CFU∙g-1. GB 10136-4 CFU∙g-1The total number of colonies of the groups except the control group is within the safety limit range. The total number of colonies of the blood clam can be reduced by 0.8 magnitude order by heat treatment, the total number of colonies of the blood clam is reduced by 2-3 magnitude orders by ultrahigh pressure treatment, and 350/5 groups of the total number of colonies reach the lowest value. The coliform groups of the control group, the blanching group and the experimental group are all lower than 10 CFU ∙ g-1Meets the safety requirements of GB 10136-2015 on the instant biological brake aquatic products.
7. Influence of ultrahigh pressure on amino acid composition of blood clam meat and nutrition evaluation
And (3) amino acid composition determination and nutrition evaluation of the blood clam: the composition and content of amino acid were determined with reference to GB 5009.124-2016. As shown in Table 4, the total amino acid content of the Scapharca subcrenata in the ultrahigh-pressure group gradually decreased with the increase of the pressure, and the total amino acid content of 350/3, 350/5 and 400/1 was significant (P <0.05) lower than those of the control group and the blanching group, wherein the total amino acid amount of the 400/1 group reaches the lowest value, is reduced by 7.58 percent compared with that of the control group, and the tryptophan content is reduced to an undetected level, but the total amino acid amount of the control group and the blanching group has no significant difference (the total amino acid amount of the control group and the blanching group is not obviously different from that of the blanching group: (P >0.05). The reduction of the total amount of amino acids may be due to a reduction in the total amino acid content due to a change in the structure of part of the amino acids with increasing pressure; or the increase of the pressure causes the improvement of the protein hydrolysis degree of the tegillarca granosa, more free amino acid is dissolved in the loss liquid, and the total amount of the amino acid in the tegillarca granosa is reduced.
In the amino acid composition of the blood clam meat, the content of glutamic acid is the highest, and the content of aspartic acid and tryptophan are the lowest. Glutamic acid and aspartic acid are delicious amino acids, which endow the tegillarca granosa with delicious taste, and the total amount of the two amino acids in the control group is 16.48 g ∙ 100g-1The blanching group is 16.51 g ∙ 100g-1Highest in group 300/5, 16.53 g ∙ 100g-1Wherein the glutamic acid content in 300/5 group was significant: (P <0.05) higher than the control group. The result shows that the delicate flavor of the blood clam is not lost and is slightly improved after the proper ultrahigh pressure parameter treatment. According to the FAO/WHO ideal modeThe protein has the advantages that the required amino acid accounts for more than 40 percent of the total amino acid (EAA/TAA), and the protein quality is better when the ratio of the essential amino acid to the non-essential amino acid (EAA/NEAA) is more than 60 percent. As can be seen from Table 4, the EAA/TAA of the rest groups except 400/1 groups exceeds 40%, and the EAA/NEAA of the rest groups exceeds 68%, which indicates that the protein of the tegillarca granosa has good nutritive value, the good quality of the protein of the tegillarca granosa can be still maintained after 300 or 350MPa ultrahigh pressure treatment, and the excessive pressure (400 MPa) can influence the amino acid composition and the nutrition score of the tegillarca granosa.
TABLE 4 Effect of ultra-high pressure on the amino acid composition of Arca granosa (g ∙ 100 g)-1）
Note:*essential amino acids; total amount of TAA amino acids; total amount of essential amino acids of EAA; total amount of non-essential amino acids of NEAA; -indicates no detection. The number of test replicates was 3, the data were expressed as mean ± standard deviation, and variance analysis was performed using Duncan model and calculation was performed using SPSS 21 software. The same index data in the table has different superscript letters, which indicates significant difference (P <0.05）。
The lack or deficiency of one or more essential amino acids in a food protein, which affects the synthesis of the food protein into body proteins, thereby limiting the nutritional value of the food protein, is referred to as limiting amino acids. Arranged in the order of the number of the missing amino acids, the first limiting amino acid and the second limiting amino acid are named. For example, the first limiting amino acid of cereal is lysine, and the first limiting amino acid of most non-cereal plant proteins is methionine. As can be seen from Table 5, the first and second limiting amino acids of each set of tegillarca granosa in the two evaluation modes are methionine and tryptophan respectively, which indicates that the types of the limiting amino acids of the tegillarca granosa are not changed by the traditional blanching and ultrahigh pressure treatment. Lysine in each group of tegillarca granosa meat has the highest score, and lysine is the first limiting amino acid of cereal food, so that the tegillarca granosa meat can provide rich lysine for human diet, and the utilization rate of food protein is improved. In two kinds of ammoniaIn the amino acid score standard, the amino acid scores of the control group and the blanching group have no significant difference (P >0.05), whereas the scores of threonine, valine, methionine, isoleucine and lysine in the uhp group were significantly different from those of the control group (a) ((ii)P <0.05). The protein of the tegillarca granosa has higher nutritional value, the traditional blanching mode has little influence on the amino acid composition and the grade thereof, but the influence caused by the ultrahigh pressure treatment is relatively obvious, and the change of 400/1 groups is particularly obvious (P) compared with a control group<0.05）。
TABLE 5 Effect of ultra-high pressure on Sclerca granosa amino acid scoring
Note:* is a first limiting amino acid;** is a second limiting amino acid; -indicates no detection. The number of test replicates was 3, the data were expressed as mean ± standard deviation, and variance analysis was performed using Duncan model and calculation was performed using SPSS 21 software. The same index data in the table has different superscript letters, which indicates significant difference (P < 0.05）。
In conclusion, a comparison test shows that the pressure of 300MPa is maintained for 5min, the pressure of 350MPa is maintained for 3 min and 5min, and the pressure of 400MPa is maintained for 1 min respectively, the sense quality of the tegillarca granosa processed under the 4 ultrahigh pressure conditions is better, the shelling rate reaches 100%, but the influences of the tegillarca granosa on the color difference, the texture, the total number of bacterial colonies and the amino acid composition are different.
The transparency of the tegillarca granosa meat is reduced after the ultrahigh pressure, and the whiteness is improved. The ultrahigh pressure has no obvious influence on the red degree of the blood clam meat. The b values of the extra high voltage groups did not change significantly except for the b values of groups 350/3 and 350/5. The results of color difference and visual observation are integrated to discover that the ultrahigh pressure has no adverse effect on the color of the tegillarca granosa.
After the ultrahigh pressure treatment, the adhesiveness, the elasticity, the cohesion and the recovery degree of the blood clam meat are all obviously reduced. The hardness of the ultrahigh-pressure blood clam rises to different degrees. On the whole, the ultrahigh pressure has no adverse effect on the texture of the blood clam.
The total number of colonies of the blood clam is closely related to the season, the culture environment and the like, and the total number of the colonies of the blood clam is generally maintained at 103~105 CFU∙g-1Sometimes even higher than 106 CFU∙g-1After the ultrahigh pressure treatment, the total number of bacterial colonies of the blood clam is reduced by 2-3 orders of magnitude. The ultrahigh pressure causes mycoprotein denaturation, cell membranes are then destroyed, and finally thallus death is caused, so that the sterilizing effect of the tegillarca granosa by the ultrahigh pressure treatment is obvious, and the edible safety of the tegillarca granosa can be effectively improved.
Although the total amount of amino acid in the tegillarca granosa is reduced after ultrahigh pressure, the types of the limiting amino acid are not changed, and the first limiting amino acid and the second limiting amino acid are still methionine and tryptophan respectively. The protein of the tegillarca granosa has high nutritional value, the highest amino acid score and chemical score in the essential amino acids of each group of tegillarca granosa are lysine, the good quality of the protein of the tegillarca granosa can be still maintained through 300 or 350MPa ultrahigh pressure treatment, and the amino acid composition and the nutritional score of the tegillarca granosa are influenced by overhigh pressure (400 MPa).
The above description is not intended to limit the present invention, and the present invention is not limited to the above examples. Those skilled in the art should also realize that changes, modifications, additions and substitutions can be made without departing from the true spirit and scope of the invention.
Claims (3)
1. A shelling treatment method of blood clam is characterized by comprising the following steps: placing the blood clam in a polyethylene bag filled with aqueous solution, placing the polyethylene bag in an ultrahigh pressure device, controlling the pressure to be 300-400MPa, and maintaining the pressure for 1-5 min to finish the shelling treatment of the blood clam, wherein the aqueous solution is an aqueous solution containing 0.30-0.60wt% of ascorbic acid, the mass ratio of the blood clam to the aqueous solution is (0.5-1.5):1, and the blood clam is subjected to low temperature of 2-3 ℃ after the sludge and attachments on the surface of the blood clam are removed by a water pressing gun in advance.
2. The method for unshelling blood clam according to claim 1, characterized in that: and (3) placing the blood clam into a polyethylene bag filled with aqueous solution, placing the polyethylene bag into an ultrahigh pressure setting, controlling the pressure to be 300MPa, and maintaining the pressure for 5min to finish the shelling treatment of the blood clam.
3. The method for unshelling blood clam according to claim 1, characterized in that: and (3) putting the blood clam into a polyethylene bag filled with aqueous solution, putting the polyethylene bag into an ultrahigh pressure setting, controlling the pressure to be 350MPa, and maintaining the pressure for 3-5min to finish the shelling treatment of the blood clam.
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| CN102138578A (en) * | 2011-01-29 | 2011-08-03 | 浙江大学 | Super high pressure technology based shelling process of shellfish |
| CN103976410A (en) * | 2014-05-19 | 2014-08-13 | 浙江万里学院 | Processing method for instant shelled seasoning tegillarca granosa |
| CN106616552A (en) * | 2016-09-29 | 2017-05-10 | 宁波市农业科学研究院 | Chicken lobster shelling and lobster flesh quality improving pretreatment method |
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| CN103976410A (en) * | 2014-05-19 | 2014-08-13 | 浙江万里学院 | Processing method for instant shelled seasoning tegillarca granosa |
| CN106616552A (en) * | 2016-09-29 | 2017-05-10 | 宁波市农业科学研究院 | Chicken lobster shelling and lobster flesh quality improving pretreatment method |
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