| As a kind of seafood treasures,the food value and medicinal value of abalone has been widely recognized.As the scale of abalone aquaculture industry continues to expand and the society's demand for abalone products grows,the process of abalone into sauce-type canned products will have broad market prospects.In this paper,by taking sensory evaluation as the main investigated indicator,the optimal formula and sterilization technology for sauce-type canned abalone were studied,the changes of its rheological parameters during preparation and their correlations with sensory evaluation results were discussed,finally,through a comprehensive comparison between the test sample and the market product,their similarities,differences and the corresponding causes were analyzed,then their rheological properties and models were both described and established.1.By ternary quadratic general rotation design test,the composition of thickeners (used for sauce) was studied.The results showed that:the composition result was best when the addition of modified starch,guar gum and xanthan gum was 2.50%,0.15% and 0.15% respectively(taking 100 mL distilled water in the thickening system as 100%),under this condition,the sensory score of the thickening system was 84 points, the chewing viscosity was 185 mPa ? s(moderate) and the thixotropy was 47.96 Pa/s(moderate).2.By L9(34) orthogonal test,the key seasoning formula for the can was studied.The results showed that:the factors impacting on the sensory score of the can were ordered as: abalone addition > sugar addition > salt addition,with the former one having a very significant impact and the latter two having significant impacts;the best combination of the key seasoning formula for the can was determined as:100 g of abalone per jar,1.5 g of sugar per jar,1.5 g of salt per jar;the optimal seasoning formula for the can was determined as:100 g of abalone,1.50% of sugar,1.50% of salt,2.50% of modified starch,0.15% of guar gum,0.15% of xanthan gum,1% of soy sauce,0.5% of cooking wine,0.3% of chicken powder,0.2% of vinegar and 0.2% of caramel(taking 100 mL distilled water in the sauce as 100%),under this condition,the sensory score of the can was 86 points.3.By investigating the effects of different sterilization conditions(different F121.1℃) on the key quality indicators of the can,the optimal sterilization condition was determined,then the effects of different sterilization conditions on the rheological properties of the can were also studied.The results showed that:with the increase of sterilization time,the sensory score of the can and abalone chewiness first increased and then decreased,the soluble solids content of the sauce increased gradually;taking sensory evaluation results as investigated indicator,the best sterilization condition for the can was determined as:12min-12min-12min/121℃(F121.1℃=3.6 min),under this condition,the sensory score of the can was 86 points,abalone chewiness was 36.86 N(moderate),the soluble solids content of the sauce was 6.4%;with the increase of sterilization time,the elastic modulus and the breaking strength of the transverse section of abalone adductor and podium muscle first increased and then decreased,while the stress relaxation time and the viscous modulus first decreased and then increased(when the sterilization time was shorter,the elastic modulus of abalone muscle was larger,the texture was relatively hard and brittle,when the sterilization time was longer,the stress relaxation level of abalone muscle was higher,the texture was relatively soft);the rheological parameters of abalone adductor muscle (except for stress relaxation time) were generally larger than those of podium muscle,which may be related to their different tissue structures;with the increase of sterilization time,the masticatory viscosity of the sauce first increased and then decreased,while the thixotropy first decreased and then increased(when the sterilization time was shorter, the masticatory viscosity of the sauce was higher,the thixotropy was lower,the taste was relatively viscous,when the sterilization time was longer,the masticatory viscosity of the sauce was lower,the thixotropy was higher,the taste was relatively refreshing).4.The sensory,physical and chemical indicators,texture and rheological properties of the test sample and the market product were compared and their rheological models were established.The results showed that:the primary differences between their sensory indicators embodied in the slight white color of the test sauce and the poor color and texture of the market abalone,and the latter probably due to its relative lack of pretreatment technology and excessive high-intensity sterilization,which made its color dimer and texture rigider,while the test sauce probably need to be improved in its color and flavor.On the physical and chemical indicator,the soluble solids content of the market sauce was higher than that of the test one,which may because it contained more flavor components,so its flavor was more rich and full.On the texture and rheological properties,the chewiness,elasticity modulus,breaking strength of the market abalone were larger than those of the test one,so its texture was rigider and the chewy was bigger,while the texture of the test abalone was softer;the masticatory viscosity,storage modulus and compound viscosity of the market sauce were larger than those of the test one,and showed the phenomenon of anti-thixotropic,so its structure was harder and the taste was more viscous,while the loss modulus and loss factor of the test sauce were larger than those of the market one,and showed the phenomenon of thixotropic,so its structure was softer and the taste was more refreshing;the rheological(stress relaxation) properties of both abalones could be described by the dual Maxwell model;while both sauces behaved as a kind of non-Newtonian fluid and showed the properties of visco-elasticity and weak gel,and their rheological properties could be described by Cross equation;when stored in an enenvironment of≤25℃and without vibration and rocking,the structure and viscosity of both sauces could keep stable. |
