CAJ | 학술논문

目的：采用不同弱酸浸泡盐渍海蜇脱铝,探讨海蜇产品铝含量超标安全风险,研究降低海蜇产品铝含量的食用方法。方法采用高纯水、盐酸、冰醋酸、柠檬酸以及食用醋5种不同溶液分别浸泡不同铝含量的盐渍海蜇除去盐渍海蜇中的铝,分析实验前后铝含量及观察实验前后样品感官变化。结果水浸泡法对降低海蜇中残留铝的效果有限；盐酸与柠檬酸溶液有较好的脱铝效果,但脱铝后海蜇样品韧性变差,品质下降；冰醋酸与食用醋溶液有较好的脱铝效果,且脱铝后海蜇样品有光泽,柔软饱满、有弹性,冰醋酸浓度为0.1 mol/L浸泡4h时和食用醋浓度为体积比1/9浸泡4 h,是最佳的浸泡浓度及时间,脱铝后海蜇样品铝含量符合SC/T 3210-2001《盐渍海蜇皮和盐渍海蜇头》中明矾含量使用规定。结论建议生产者在生产即食海蜇时增加冰醋酸溶液浸泡工序,消费者在食用盐渍海蜇时进行食用醋溶液浸泡,以降低铝残留危害。
목적：채용불동약산침포염지해철탈려,탐토해철산품려함량초표안전풍험,연구강저해철산품려함량적식용방법。방법채용고순수、염산、빙작산、저몽산이급식용작5충불동용액분별침포불동려함량적염지해철제거염지해철중적려,분석실험전후려함량급관찰실험전후양품감관변화。결과수침포법대강저해철중잔류려적효과유한；염산여저몽산용액유교호적탈려효과,단탈려후해철양품인성변차,품질하강；빙작산여식용작용액유교호적탈려효과,차탈려후해철양품유광택,유연포만、유탄성,빙작산농도위0.1 mol/L침포4h시화식용작농도위체적비1/9침포4 h,시최가적침포농도급시간,탈려후해철양품려함량부합SC/T 3210-2001《염지해철피화염지해철두》중명반함량사용규정。결론건의생산자재생산즉식해철시증가빙작산용액침포공서,소비자재식용염지해철시진행식용작용액침포,이강저려잔류위해。
Objective To discuss the risk of aluminum exceeding content in jellyfish product and study the method to reduce aluminum content in salted jellyfish product.MethodsHighly purified water, hydrochloric acid, glacial acetic acid, citric acid and vinegar were used to soak salted jellyfish samples with different aluminum content in order to remove aluminum, then the aluminum content in the samples were determined and sensory changes after the experiment were observed.ResultsAluminum content in water soaked jellyfish was only slightly reduced. Although the effects of hydrochloric acid and citric acid soaking in aluminum content reduction were good, the toughness of those samples declined after soaking, which leaded to worse quality. Glacial acetic acid and vinegar solution had a better effect on dealumination and jellyfishs sample became shiny, soft and flexible after soaking. The optimal dealumination condition was soaking with 0.1 mol/L glacial acetic acid for 4 h with the vinegar/water concentration ratio of 1/9.ConclusionIt is recommended that the producers can add acetic acid soaking process in the process of jellyfish producing and consumers can soak salted jellyfish with acetic acid before eating.