| Combined with the delicate taste of camel palm and the elastic characteristics of its tendon,the effects of different cooking methods on its edible quality was studied.And the optimal technological formula of the salted and the halogenated camel palm was further discussed.The quality of the salted and the halogenated camel palm products under normal temperature(25℃)and low temperature(4℃)storage conditions was analyzed.The main results of the experiment were as follows:The cooking time of camel palm and its tendon was significantly shortened under high pressure treatment,and the cooking time was 2.Oh.There was no significant difference in sensory score between camel palm and its tendon under atmospheric pressure treatment.The optimum formula of the salted camel palm was obtained,the ratio of material-to-water was 1:4,the amount of salt was 2.0%,and the high pressure treatment for 2.5h.The optimum formula of the salted its tendon is as follows:ratio of material-to-water was 1:4,salt content was 2.0%,and high pressure treatment was 2.Oh.The optimum formula of the halogenated camel palm(high pressure cooking for 2.Oh)was 2.0%salt,2.0%soy sauce,1.0%sugar and 1.2%cooking wine.With the increase of storage time,the products stored at room temperature changed the most significantly.The pH value of the salted its palm decreased significantly,TVB-N value,TBARS value and total colony number increased significantly for 36 days,and its result of the halogenated products for 45 days.When stored at low temperature for 99 days,the pH value of the salted and the halogenated palm products decreased significantly,TVB-N value,TBARS value and total colony number increased significantly.Low temperature can significantly prolong the shelf life of the salted and the halogenated palm products.The shelf life of both camel palm products was consistent with that of the products on the market. |
