【作者】 黄卉； 魏涯； 郝淑贤； 李来好； 杨贤庆； 岑剑伟； 邓建朝； 胡晓；

【Author】 HUANG Hui;WEI Ya;HAO Shu-xian;LI Lai-hao;YANG Xian-qing;CEN Jian-wei;DENG Jianchao;HU Xiao;Key Laboratory of Aquatic Product Processing,Ministry of Agriculture,National R&D Center for Aquatic Product Processing,South China Sea Fisheries Research Institute,Chinese Academy of Fishery Sciences;

【机构】 中国水产科学研究院南海水产研究所农业部水产品加工重点实验室国家水产品加工技术研发中心；

【摘要】 文章针对即食海蜇加工过程中p H的变化及终产品p H对产品质量的影响进行研究,以期通过调节即食海蜇的p H来提高海蜇的贮藏稳定性。即食海蜇在包装前需用含有添加剂的浸泡液浸泡,不同p H的浸泡液会影响海蜇的p H,从而影响海蜇的贮藏品质。通过以感官评分、汁液流失率、海蜇p H为指标,研究不同p H的浸泡液对海蜇品质的影响。结果表明,采用p H5.2~5.4的浸泡液,能使海蜇在贮藏过程中p H逐渐稳定在4.8~5.1之间,海蜇处于该p H条件下能保持较好的产品质量。添加填充液包装的海蜇,在贮藏过程中海蜇与填充液之间有一个p H平衡的过程,使海蜇的最终p H略高于真空包装的海蜇,有利于产品质量的保持。更多还原

【Abstract】 Jellyfish distributes widely in the East China and South China Sea. It is a kind of high valuable ocean food. China is the first country to make it as food in the world. Salted jellyfish and desalted jellyfish are two kinds of jellyfish products. Salted jellyfish can be stored for a long time, but it is not convenient to eat. Desalted jellyfish is ready to eat, but it is also easy to putrid. Some factors would affect the quality of desalted jellyfish, such as temperature, light, p H value. Quality of desalted jellyfish such as weight, structure, water holding capacity and color are changed. Desalted jellyfish was soaked with food additive before package. The p H of the additive solution could change the p H of desalted jellyfish. The effects of p H on storage quality of desalted jellyfish were evaluated in this research, using sensory evaluation, juice wastage rate and p H as indexes. The results showed that the p H of desalted jellyfish were between 4.8 and 5.1 after soaking in additive solution which p H was 5.2 to 5.4. The quality of desalted jellyfish was best in the p H. The p H of desalted jellyfish packed with additive solution was a little more than vacuum-packed desalted jellyfish for the p H balance between desalted jellyfish and additive solution.更多还原