The Changes Of Main Physical And Chemical Indicators During Scallop Sauce Fermentation Process，and Research On Product Quality And Antioxidant Function

China is one of the exporters of scallop products. However, the products aremainly sold freshly and other forms including the frozen, dried, canned and the boiledwhich are produced with little process. As a result, this products are low value-added. Thisresearch is focus on increasing the potential value of scallop. In this research, theArgopecten irradias、soybean meal、rice were chosen as raw materials to ferment scallopsauce. Antioxidant activity, content of polyphenol、free amino acid、flavone、polysaccharide of the argopecten irradiassauce were determined to investigate theprocessing conditions of scallop sauce, Physiochemical indexes and the sensory index werealso fully studied. The main conclusions are followed:1. The changes of physical properties and chemistry properties of scallop sauce weretested in fermentation process. During fermentation, formaldehyde nitrogen contentincreased from0.14g/100g to0.76g/100g. Total titratable acid increased at first thendecreased.At the first day of the fermentation, it was0.37g/100g，the last day it became1.65g/100g. Reducing sugars decreased slowly from6.64g/100g to6.09g/100g. L*and b*fallen, a*increased.2. The seasoning process of scallop sauce was studied. There were three significantfactors which added in the scallop sauce tasted best: disodium succinate, I+G and sugar.Disodium succinate1.01%, I+G1.38%, sugar11.45%,the sensory score got the highest8.78, which was the best preparation process.Set disodium succinate as X1, set I+G as X2,set disodium succinate as X3, set the sensory score as Y, use Design-Expert7.0we got anoptimal combination model,Y=8.74+0.20X1-0.21X2+0.33X1X2-0.33X1X3-1.79X12-0.82X22-0.32X32.3. The quality of the scallop sauce was studied. The fat of the scallop sauce was0.81g/100g; the protein was13.25g/100g; formaldehyde nitrogen was0.65g/100g whichwas better than the standard of GB2718-2003. Total titratable acid was1.20g/100g, lowerthan the standard of GB2718-2003.The microbial indicators was in line with the nationalstandards. Use HPLC to analyze free amino acids in the sauce,17kinds of free aminoacids was tested totally68.40mg/g, such as Glutamate10.18mg/g, Lysine7.82mg/g,Tryptophan5.74mg/g, Methionine1.62mg/g and threonine4.56mg/g. Use GC-MS to analyze volatile components,60kinds of volatile components were tested.4. The functional components in the sauce was studied. Use DPPH to analyze theantioxidant of the sauce. The result was that the clearance rate of the sauce was95.26±0.047%; Use rutin to analyze the flavonoids, The result was1.13±0.02mg/g; UsePhenol-sulfuric acid to analyze the Polysaccharide, The result was1.262±0.0035mg/g;Use Gallic acid to analyze the Polyphenols, The result was16.11±0.0049mg/g. All thatshowed that the scallop sauce had certain health functions.5. Anti-oxidation function studies showed that scallop sauce with good DPPH radicalscavenging activity, the clearance rate up to95.26%. Antioxidant trial found that in thedose range2-4mg/kgbw scallop sauce can fully enhance the body’s antioxidant function inmice. Compared with the control group,2mg/kgbw dose of whole blood, heart, liver,kidney and brain tissue SOD activity increased by26.89%,6.57%,1.26%,19.12%and14.67%, GSH-Px activity increased by48.29%,31.34%,13.02%,27.47%and48.90%,MDA content decreased by25.51%,5.24%,40.43%,14.53%and3.74.4mg/kgbw dose ofwhole blood, heart, liver, kidney and brain SOD activity increased by169.69%,55.86%,3.16%,80.00%and200.00%, GSH-Px activity were increased by41.02%,13.07%,55.82%,86.43%and72.94%, MDA content decreased by26.86%,2.61%,40.96%,-10.07%and14.84%. Therefore, scallop sauce with free radical scavenging andantioxidant function improving effect.