联系我们
Isaac Scientific Publishing
Advances in Food Science and Engineering
AFSE > Volume 3, Number 2, June 2019

Study on Technology of Shrimp Sauce Pickles

Download PDF  (938.7 KB)PP. 19-27,  Pub. Date:April 17, 2019
DOI: 10.22606/afse.2019.32002

Author(s)
Chaoshuang Jia, Fengmin Han, Liangqing Xi, Qiyue Zhang, Shikai Zhang, Guifen Dong, Xiaoyu Miao, Aonan Yan, Peng Wu, Xiangyang Li
Affiliation(s)
Key Laboratory of Food Processing Technology and Quality Control in Shandong Province, Grain Process Techno. Eng. Techno. Center in Shandong Province, College of Food Science and Engineering, Shandong Agricultural University, Taian 271018, Shandong Province, China
College of Mechanical and Electrical Engineering, Shandong Agricultural University, Taian 271018, Shandong
Key Laboratory of Food Processing Technology and Quality Control in Shandong Province, Grain Process Techno. Eng. Techno. Center in Shandong Province, College of Food Science and Engineering, Shandong Agricultural University, Taian 271018, Shandong Province, China
Key Laboratory of Food Processing Technology and Quality Control in Shandong Province, Grain Process Techno. Eng. Techno. Center in Shandong Province, College of Food Science and Engineering, Shandong Agricultural University, Taian 271018, Shandong Province, China
Key Laboratory of Food Processing Technology and Quality Control in Shandong Province, Grain Process Techno. Eng. Techno. Center in Shandong Province, College of Food Science and Engineering, Shandong Agricultural University, Taian 271018, Shandong Province, China
Key Laboratory of Food Processing Technology and Quality Control in Shandong Province, Grain Process Techno. Eng. Techno. Center in Shandong Province, College of Food Science and Engineering, Shandong Agricultural University, Taian 271018, Shandong Province, China
Key Laboratory of Food Processing Technology and Quality Control in Shandong Province, Grain Process Techno. Eng. Techno. Center in Shandong Province, College of Food Science and Engineering, Shandong Agricultural University, Taian 271018, Shandong Province, China
Key Laboratory of Food Processing Technology and Quality Control in Shandong Province, Grain Process Techno. Eng. Techno. Center in Shandong Province, College of Food Science and Engineering, Shandong Agricultural University, Taian 271018, Shandong Province, China
Key Laboratory of Food Processing Technology and Quality Control in Shandong Province, Grain Process Techno. Eng. Techno. Center in Shandong Province, College of Food Science and Engineering, Shandong Agricultural University, Taian 271018, Shandong Province, China
Key Laboratory of Food Processing Technology and Quality Control in Shandong Province, Grain Process Techno. Eng. Techno. Center in Shandong Province, College of Food Science and Engineering, Shandong Agricultural University, Taian 271018, Shandong Province, China
Abstract
The pickle process optimization of rutabaga is studied in this paper. Based on single factor experiment, ratio of soy sauce and shrimp oil, amount of brown sugar added, CaCl2 adding amount were selected to conduct 3 factors, 3 levels central combination experiment according to principle of Box-Behnken experiment. Results showed that: technological factors that influenced the quality of shrimp sauce pickles according to the primary and secondary order was volume ratio of soy sauce and shrimp oil, amount of brown sugar added, CaCl2 adding amount; the optimum processing technologies was that rutabaga 100 g, soy sauce and shrimp oil ratio of 3.318, brown sugar concentration 2.87 % and CaCl2 concentration 0.04 %. The comprehensive score of shrimp sauce pickles under the condition of optimum process was 91.80 points, compared to the theoretical prediction value of 91.90. These revealed that the regression equation optimized by response surface analysis had practical guiding significance.
Keywords
Shrimp sauce pickles, pickle technology, response surface analysis
References
  • [1]  Ouyang Z, Luo F. Analysis and Comparison of Nitrite Content in Pickled Vegetables[J]. Farm Products Processing, 2018.
  • [2]  Xiao L H, Tang H G, Meng-Di Y E, et al. Study on Optimization of Composite Enzyme Hydrolysis of Desalted Salt-pickled Egg White[J]. Storage & Process, 2018.
  • [3]  Cheng K K, Day N E, Duffy S W, et al. Pickled vegetables in the aetiology of oesophageal cancer in Hong Kong Chinese.[J]. Lancet, 1992, 339(8805):1314-1318.
  • [4]  Zhao Z T, Peng W U, Shan C S, et al. Analysis of Development Current Situation and Countermeasures of Shandong Pickled Vegetables[J]. China Condiment, 2017.
  • [5]  Li Y. Research of the Chinese pickled vegetable[J]. China Condiment, 2006.
  • [6]  Ding Z, Johanningsmeier S D, Price R, et al. Evaluation of nitrate and nitrite contents in pickled fruit and vegetable products[J]. Food Control, 2018, 90.
  • [7]  Jia F J, Wang Y M, Gong Z Q, et al. Development of Low Salt Pickled Vegetable[J]. Food & Nutrition in China, 2017.
  • [8]  Nan L I, Zhiwen L I, Shun L I, et al. Consumption of pickled vegetables and risk of hypertension in Chinese female population in parts of Shanxi Province[J]. Chinese Journal of Reproductive Health, 2017.
  • [9]  Budelli A. Probiotic compositions and methods[J]. 2017.
  • [10]  Guizani N, Sinha N K, Hui Y H. Vegetable fermentation and pickling.[J]. 2018.
  • [11]  Meidong R, Doolgindachbaporn S, Jamjan W, et al. A novel probiotic Bacillus siamensis B44v isolated from Thai pickled vegetables (Phak-dong) for potential use as a feed supplement in aquaculture.[J]. Journal of General & Applied Microbiology, 2017, 63.
  • [12]  Chiyuan M A, Guo P, Chen L, et al. Determination of Ethylenediamine Tetraacetic Acid Disodium Salt Content in Canned Pickled Vegetables by High Performance Liquid Chromatography[J]. Food Science, 2016.
  • [13]  Fang F, Feng T, Du G, et al. Evaluation of the impact on food safety of a Lactobacillus coryniformis strain from pickled vegetables with degradation activity against nitrite and other undesirable compounds[J]. Food Additives & Contaminants, 2016, 33(4):623-630.
  • [14]  Pang C, Yang L L, Zhao Y, et al. Optimization of fermentation process of Ladou with compound bacteria[J]. Science & Technology of Food Industry, 2018.
  • [15]  Jia-Hui L I, Wen-Ying X U, Luo W, et al. Evaluation of uncertainty in determination of moisture content in beef by direct drying method[J]. Occupation & Health, 2014.
  • [16]  Zhang Y, Zheng-Yong Y U, Geng F N, et al. Content Determination of Total Phenolic Acids in Extract of Taraxacum mongolicum[J]. Food Research & Development, 2018.
  • [17]  Standardization G I O F. Butter: determination of salt content (reference method)[J]. ISO/IDF International Standard (ISO/IDF). (2004). no. 15648, 2004, 68(1):79-85.
  • [18]  Dong Z, Li M Y, Zhang H L, et al. Uncertainty evaluation for determination of lead in pickled vegetables by atomic absorption spectrometry.[J]. Journal of Food Safety & Quality, 2016.
  • [19]  Liu G D, Hong-Liang L I, Shu J, et al. Study on the GB4789.3-2010 MPN Method Fitting in Coliform Bacteria Current Indicators of Pickled Vegetables[J]. China Condiment, 2016.
  • [20]  Wang L, Cheng L, Xu Y, et al. Extraction technology optimization and antioxidant activity of polysaccharides from pumpkin seeds[J]. Transactions of the Chinese Society of Agricultural Engineering, 2016.
  • [21]  Jabbari K, Pashaei F, Ay M R, et al. Evaluating the Impact of Various Parameters on the Gamma Index Values of 2D Diode Array in IMRT Verification[J]. Journal of Medical Signals & Sensors, 2018, 8(1):31-38. Advances in Food Science and Engineering, Vol. 3, No. 2, June 2019 27 Copyright
Copyright © 2019 Isaac Scientific Publishing Co. All rights reserved.