Isaac Scientific Publishing

Advances in Food Science and Engineering

Study on Technology of Shrimp Sauce Pickles

Download PDF (938.7 KB) PP. 19 - 27 Pub. Date: June 1, 2019

DOI: 10.22606/afse.2019.32002

Author(s)

  • Chaoshuang Jia*
    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
  • Fengmin Han
    College of Mechanical and Electrical Engineering, Shandong Agricultural University, Taian 271018, Shandong
  • Liangqing Xi
    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
  • Qiyue Zhang
    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
  • Shikai Zhang
    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
  • Guifen Dong
    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
  • Xiaoyu Miao
    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
  • Aonan Yan
    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
  • Peng Wu*
    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
  • Xiangyang Li
    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

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