• 中文核心期刊
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WANG Hong-li, LIANG Zhang-cheng, HE Zhi-gang, LIN Xiao-zi, LIN Xiang-yang, CHEN Shen. Response Surface Optimization of Ca2+ Treatment for Texture Improvement on Kelp Products[J]. Fujian Journal of Agricultural Sciences, 2018, 33(6): 631-637. DOI: 10.19303/j.issn.1008-0384.2018.06.016
Citation: WANG Hong-li, LIANG Zhang-cheng, HE Zhi-gang, LIN Xiao-zi, LIN Xiang-yang, CHEN Shen. Response Surface Optimization of Ca2+ Treatment for Texture Improvement on Kelp Products[J]. Fujian Journal of Agricultural Sciences, 2018, 33(6): 631-637. DOI: 10.19303/j.issn.1008-0384.2018.06.016

Response Surface Optimization of Ca2+ Treatment for Texture Improvement on Kelp Products

  • To overcome the texture softening of thermally processed kelp products, salted kelp was treated with CaCl2 solution by a single factor test and further optimized by a response surface experiment. The conditions that affected the textual quality were found to be in the order of:blanching time>blanching temperature > CaCl2concentration. The temperature and time applied in blanching had significant effects on texture of the processed kelp (P < 0.05). Kelps blanched in a CaCl2 1.54 g·L-1 water solution at 88.0℃ for 4 min and 40 s could yield a crispy and yet tender product with a high composite texture index of 86.11±0.02.
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