Response Surface Optimization of Ca<sup>2+</sup> Treatment for Texture Improvement on Kelp Products

WANG Hong-li; LIANG Zhang-cheng; HE Zhi-gang; LIN Xiao-zi; LIN Xiang-yang; CHEN Shen

doi:10.19303/j.issn.1008-0384.2018.06.016

Volume 33 Issue 6

Mar. 2019

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Article Navigation > Fujian Journal of Agricultural Sciences > 2018 > 33(6): 631-637

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

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

doi: 10.19303/j.issn.1008-0384.2018.06.016

WANG Hong-li^{1, 2
,},
LIANG Zhang-cheng^{1, 3},
HE Zhi-gang^{1, 3
,
,},
LIN Xiao-zi^{1, 3},
LIN Xiang-yang^{1, 3},
CHEN Shen²

1.
Institute of Agricultural Engineering Technology, Fujian Academy of Agricultural Sciences, Fuzhou, Fujian 350003, China
2.
Fuzhou University, College of Biological Sciences and Engineering, Fuzhou, Fujian 350108, China
3.
Fujian Key Laboratory of Agricultural Products(Food) Processing, Fuzhou, Fujian 350003, China

Received Date: 2018-04-25
Rev Recd Date: 2018-05-30
Publish Date: 2018-06-01

Abstract

Abstract

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.
- kelp,
- texture quality,
- Ca²⁺ treatment,
- blanching,
- response surface methodology

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References(27)

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