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《Science and Technology of Food Industry》 2017-03
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Improvement on pretreatment process of Scallops and evaluation of its quality during drying

HAN Fei;TANG Wei-wei;CHANG Yong-bo;XU Jia-chao;FU Xiao-ting;GAO Xin;College of Food Science and Engineering,Ocean University of China;  
In order to improve the quality of scallops during drying,optimal conditions for pretreatment process were improved.Changes in appearance characteristics,nutritional ingredient and rheological parameters during the cold- blast air drying were investigated in comparison to traditionally processed samples.The optimal experimental conditions for pretreatment process were dipping the fresh scallop in the mixture of carrageenan and xanthan gum for 1 h,and the reboiling time was 1 min. Results showed that during drying,the variation tendency of moisture content were moderate,and the appearance scores were better in the optimized samples with beautiful shape,good integrity,and less number of cracks on the surface. In comparison with the traditional technology,the optimized process can effectively prevent nutritional ingredients losing during drying. In addition,rheological parameters such as hardness,flexibility,cohesiveness,and chewiness in the optimized samples were superior to those of the traditionally processed samples.Overall,the quality of samples by optimized pretreatment process was more nutritious with better texture during subsequent cold- blast air drying.
【Fund】: 国家自然科学基金面上项目(31571865);; 青岛市科技惠民计划(15-9-2-107-NSH)
【CateGory Index】: TS254.4
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