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Low-temperature sea cucumber heating and tenderizing method

A sea cucumber and tenderization technology, which is applied in the direction of testing food, preparation of test samples, material inspection products, etc., can solve the problems of lack of pertinence, backward detection methods, and uneven quality of ready-to-eat sea cucumbers, and achieve quality improvement and increase The effect of improving detection speed and accuracy

Active Publication Date: 2016-04-20
DALIAN POLYTECHNIC UNIVERSITY
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  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] However, there is currently no quick and simple method to evaluate the optimal tenderization temperature and time for different species and sizes of sea cucumbers, and to visually inspect the results
Many sea cucumber factories do not differentiate the raw materials of sea cucumbers, and adopt the same processing mode. The lack of pertinence leads to uneven quality of ready-to-eat sea cucumbers
On the other hand, the detection methods are relatively backward, and it is difficult to find the best process conditions quickly and accurately by pure sensory evaluation

Method used

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  • Low-temperature sea cucumber heating and tenderizing method

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0047] Embodiment 1 Low-field nuclear magnetic test determines the suitable temperature for low-temperature heating tenderization

[0048] Transverse relaxation analysis of sea cucumbers and heat-treated sea cucumbers by CPMG sequence: the samples obtained in step 2 of sea cucumber raw material pretreatment were put into the MiniMR-Rat magnetic resonance imaging analyzer for measurement, and the obtained results were determined by one-dimensional inverse Laplacian algorithm. Transverse relaxation time spectrum inversion algorithm to obtain the transverse relaxation spectra of sea cucumber samples at different heating temperatures; T 1 weighted imaging and T 2 Weighted imaging. Transverse relaxation data T 2 The measurement conditions are: 90 degrees pulse width P 1 :13μs, 180 degree pulse width P 2 : 26μs, re-sampling waiting time Tw: 5000ms, analog gain RG1: 15, digital gain DRG1: 3, preamplifier gain PRG: 1, NS: 8, NECH: 15000, receiver bandwidth SW: 200KHz, start sampli...

Embodiment 2

[0054] Example 2 Dynamic rheology method to determine the appropriate time period of low temperature heating tenderization stage

[0055] The sample obtained in step 3 of sea cucumber raw material pretreatment was placed on the stage of a rheometer (rotational rheometer Discovery DHR, Thermal Analysis Instruments, Inc., USA). The temperature parameters of the rheometer were set to 45°C for the heat preservation experiment. The rheological test conditions are: the fixture is a 40mm parallel plate, the slit is 0.5mm, the strain is 1%, and the frequency is 0.1Hz. Test procedure: the holding time is 0-120min, the temperature is 45°C. Rheological indicators such as G’, G” and tanδ are automatically recorded as the temperature changes, and each sample is repeated 3 times.

[0056] The optimum heating time is obtained by analyzing the results:

[0057] The quality of meat products is mainly determined by its protein content, texture, rheology and other properties. Therefore, the r...

Embodiment 3

[0058] Embodiment 3 simple scanning electron microscope image analysis carries out tenderization result verification

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Abstract

The invention discloses a low-temperature sea cucumber heating and tenderizing method. The low-temperature sea cucumber heating and tenderizing method comprises the following steps that step 1, sea cucumbers are heated under different temperature conditions to obtain sea cucumber products, low field nuclear magnetic resonance (CPMG) sequence analysis is conducted on the sea cucumber products to obtain relaxation signals of the samples, echo attenuation curve data is obtained, inversion is performed to obtain transverse relaxation time Te curve of the samples, and the suitable sea cucumber heating temperature is determined through moisture distribution information; step 2, a rheometer is adopted to conduct heat preservation and scanning on the sea cucumber products at the suitable sea cucumber heating temperature to obtain best sea cucumber heating temperature; step 3, scanning electron microscope image analysis is conducted on the sea cucumber products needing different heating times under the suitable heating temperature conditions so as to further verify the best heating time. The method can ensure quick and accurate sea cucumber nuclear magnetic resonance analysis and testing and accordingly analyze low-temperature heating parameters of different types and different sizes of sea cucumbers, enables instant sea cucumber processing conditions to be standardized and enables the quality to be improved.

Description

technical field [0001] The invention belongs to the technical field of rapid analysis of sea cucumber low-temperature heating (tenderization stage) parameters, and in particular relates to a low-temperature heating tenderization method of sea cucumber. Background technique [0002] Sea cucumber is a high-protein, low-sugar and low-fat rare sea product rich in proteases and various biologically active substances. It is one of the "eight delicacies of seafood". Since ancient times, the people of our country have used sea cucumber as a nourishing food and traditional Chinese medicine diet. Modern medicine has proved that the acidic mucopolysaccharides contained in sea cucumbers have special effects such as preventing arteriosclerosis and anti-tumor. In addition, it has also achieved good results in the treatment of some common diseases, so sea cucumber is an ideal natural health food. In 2014, the sea cucumber production exceeded 20,000 tons, which has continued to grow rapid...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): G01N1/44G01N33/12
CPCG01N1/44G01N33/12
Inventor 谭明乾李岩董秀萍杜香琳
Owner DALIAN POLYTECHNIC UNIVERSITY
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