Food and Fermentation Industries >

2023 , Vol. 49 >Issue 20: 81 - 90

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.036349

Study on effect of steaming pre-treatment on quality of ready-to-eat edible bird′s nest

  • QIAN Nan ,
  • ZHANG Linjing ,
  • LI Qiushi ,
  • ZHANG Chenxi ,
  • ZHANG Lan ,
  • JIA Congcong ,
  • WANG Dongliang ,
  • CHENG Xiangrong
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  • 1(School of Food Science and Technology, Jiangnan University, Wuxi 214122, China)
    2(Beijing Rongshutang Biotechnology Co.Ltd., Beijing 100020, China)
    3(Innovation center of edible bird′s nest freshly stewing technology in Hebei Province, Langfang 065700, China)

Received date: 2023-06-05

  Revised date: 2023-06-30

  Online published: 2023-11-20

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Abstract

Using an edible bird′s nest (EBN) cup and processed clean EBN, the effect of steaming pre-treatment on the microbial safety, processing characteristics, and end products′ quality of EBN was investigated. The steaming time of 15 s, 30 s, 1 min, 4 min, 7 min, and 10 min was used to determine the total number of colonies, water-holding weighing multiple, percentage of stiff strips, solids content, and textural changes. The distribution of water was investigated by low-field nuclear magnetic resonance, and EBN normal and stiff strips were observed under the scanning electron microscope (SEM). Results showed that steaming pre-treatment could effectively reduce the number of microorganisms in the EBN raw material while leading to the decrease of the water-holding weighing multiple and an increase in the percentage of stiff strips. The solids content of the stewed EBN cup was maintained above 90% when the steaming time was controlled within 10 min, while that of processed clean EBN decreased significantly after more than 4 min (P<0.05). The hardness and gumminess of the EBN cup increased significantly (P<0.05) with longer steaming time, and the adhesiveness increased first and then decreased. The hardness and gumminess of processed clean EBN also increased, but the adhesiveness showed a decreasing trend. The results of SEM showed that long-term steaming treatment led to the destruction of the porous structure and the reduction of the integrity of the surface and interior of EBN strips, which might be responsible for the reduction in the water absorption, water holding capacity and sensory quality of EBN. In summary, appropriate steaming pre-treatment could improve the quality of ready-to-eat EBN, whereas it is necessary to control the steaming strength for different raw materials.

Key words： edible bird′s nest; steaming pre-treatment; processing characteristics; sensory quality; water

Cite this article

QIAN Nan , ZHANG Linjing , LI Qiushi , ZHANG Chenxi , ZHANG Lan , JIA Congcong , WANG Dongliang , CHENG Xiangrong . Study on effect of steaming pre-treatment on quality of ready-to-eat edible bird′s nest[J]. Food and Fermentation Industries, 2023 , 49(20) : 81 -90 . DOI: 10.13995/j.cnki.11-1802/ts.036349

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