Study On Optimization Of Processing Technology Of Fast-eating Quail Eggs

Quail eggs are rich in nutrients and welcomed by consumers.However,quail eggs couldn't bear long-distance transportation due to their fragile shells,which constitutes an immediate problem to relevant enterprises.On the one hand,quail eggs look good when they are peeled,which contributes to sales.On the other hand,peeling would shorten the shelf life of quail eggs and thus greatly impair their sales.In order to remedy quail eggs' short shelf life and their yellowish tendency after peeling while preserve their the original taste and quality to the greatest extent,the processing technology of canned quail eggs was optimized and the shelf life of the product was predicted in this study.The specifics are as follows:(1)In this study,the quail eggs were used as raw materials to make into instant canned quail eggs.the optimum amount of salt and potassium sorbate added is investigated by single factor and comprehensive tests,considering the experimental indexes of sensory score,hardness,elasticity,chewiness,restoring power,solution p H,volatile base nitrogen,L*value,thio Barbiturates,total number of colonies,etc.The result is:salt of 15 g/kg,potassium sorbate of 1.25 g/kg.(2)Through the optimization of the color protection process and the autoclaving process,the optimum method of processing was determined: under the soaking of the citric acid solution with p H 5.5 for 4h,and then preserved after the sterilization of 5min at 121?,which ensure the best whiteness and anti-corrosion capability.(3)The product was prepared under the soaking of the citric acid solution with pH 5.5 for 4h,and then preserved after the sterilization of 5min at 121 ? with salt of 15 g/kg added and potassium sorbate of 1.25 g/kg added.The prepared products were stored at 4,28,37 ? respectively for 120 days.During the storage,the sensory score and L* value of the product decreased,while the p H value increased gradually at first and then decreased slowly.The TBA and TVB-N values increased in general with the storage time and storage temperature going up.(4)The TVB-N value of the products stored at different storage temperature is in accordance with the first order kinetic equation,i.e.The Arrhenius equation for the TVB-N value of the instant canned quail egg is k = 6.14 e [-(15.40 * 103)/ RT].The predicted shelf life of the products were 350.5,214.1,167.7,134.9 d respectively at the storage temperature of 4,25,28 and 37 ?.