开发和质量特征的老年友好的Pulpo a La Gallega使用纹理修改的章鱼 (Octopus vulgaris) 武器准备使用
Sang-In Kang1, Jin-Soo Kim2, Sun-Young Park2
1Seafood Research Center, IACF, Silla University, 606, Advanced Seafood Processing Complex, Wontang-ro, Amanam-dong, Seo-gu, Busan 49277, Republic of Korea.
Foods (Basel, Switzerland)
|September 28, 2023
概括
这项研究通过优化浸泡和视频下处理开发了老年友好的章鱼肉. 由此产生的纹理修改的章鱼是老年人困难的理想选择.
科学领域:
- 食品科学与技术 食品科学与技术
- 老年学是指老年学的学科.
- 海鲜加工 海鲜加工
背景情况:
- 对于适合老年消费者的加工海鲜需求不断增长.
- 需要纹理修改的海鲜来解决老年人的困难.
- 类章鱼作为开发有味道的海鲜产品的潜在候选者.
研究的目的:
- 为老年人开发一种具有高优先级和高质量的章鱼肉原型.
- 为了优化浸泡和水下处理条件,使章鱼的手臂变软.
- 评估开发的产品的物理化学,营养,感官和安全方面.
主要方法:
- 响应表面方法 (RSM) 用于确定最佳的水下温度,时间和度.
- 沉浸在中和视频,以软化章鱼的手臂.
- 对原型进行物理化学,营养和感官分析.
- 对老年人消费的安全评估.
主要成果:
- 确定了最佳条件:0.48%的,84.3°C,139.8分钟在空中.
- 实现了显著降低章鱼硬度 (83.0%),通过电子显微镜证实了这一点.
- 果原型表现出高偏好 (8.4分),具有出色的物理化学和营养特性.
- 纹理修改的章鱼手臂适合障碍者.
结论:
- 研发的"章鱼肉" (Octopus pulpo a La Gallega) 原型适合老年人食用,特别是那些有障碍的人.
- 通过优化加工,修改章鱼的质地,提高了对老年人的口感和适合性.
- 这种创新可以通过可访问和愉快的海鲜选择,有助于改善老年人的生活质量.
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