Process And Rheological Properties Of Ruditapes Philippinarum Sauce

Ruditapes philippinarum is one of the coastal large number of farmed seafoodshellfish.It contains rich protein, amino acids, carbohydrates.It tastes delicious, andvery popular. Philippines clam sauce is prepared according to the result of therheological properties and nutrients of Ruditapes philippinarum concentrate and thesterlization and storage are studied.The main work in this paper is concluded asfollows:1.In this research,the Ruditapes philippinarum concentrate is used as rawmaterial, the rheological properties is studied.It is studied to mensurate the thixotropy,pseudoplastic and yield stress.The experiment results showed,the Ruditapesphilippinarum concentrate of48°Brix is non-Newton pseudoplastic fluid. TheRuditapes philippinarum with low concentrations is Newton fluid,the shear rate andshear force were positively proportional relations.The studies of thixotropicflow hadshown that the Ruditapes philippinarum concentrate of48°Brix with thixotropic，andthe area of thixotropic loop is2566.15Pa/s.But the Ruditapes philippinarum with lowconcentrations have no thixotropy. The Ruditapes philippinarum concentrate viscositydecreased with a rise of temperature.The study deal with dynamic rheology indecatedthat the temperature become high from20℃to100℃as the storage modulus and theloss modulus of Ruditapes philippinarum concentrate decreased.2. The raw material, whose nutrition constituent was detected and analyzed andbaste is allocated, is the Ruditapes philippinarum concentrate processed by vacuumconcentration device. We discussed the different thickening effect among differentcondition and different thickener, analyzed formulation process by response surfacemethod, and researched processes of producing baste including deodorization,allocation, homogeneity and sterilization. The consequence told us that glutamic acid,glycine, alanine and aspartate occupied3.89%, which is56.5%of amino acid andeight human body essential amino acid occupied20.1%of total weight, which is22.1%of amino acid. The best formulation of thickener is to add denaturated starch 1.55%, sodium carboxymethylcellulose0.84%and xanthan gum0.027%, then addcooking wine and fennel separate3%for deodorization; the condiment formulation iswhite granulated sugar4.2%, salt2.4%, gourmet powder0.9%, caramel colour3%.The best process is to homogenize2times in45℃and20Mpa pressure homogeneouscondition, sterilize10min in100±1℃temperature. According to the above process,we can develop a good seafood baste of natural, special, seafood taste.3. Different storage conditions of Philippines clam sauce were discussed, and thephysical and chemical indexes and microbiology indicators in the process of storagewere determined. The results show that, with the storage the extension of time, the pH,VBN content are rising, amino acid nitrogen, total sugar content are declined andviscosity dropped slightly with the time extended., It is found that seasoning juicesystem with high temperature sterilization of boiling water has good storage stabilityafter60d storage. The sauce should be preserved in dark place at10℃~20℃to getbetter storage condition.