Optimization of Carrot Color Preserving Technology in Industrial Production of Fish Flavored Shredded Pork

In order to prevent the browning of carrots in fish flavored shredded pork and try to maintain the bright color of carrots as much as possible, the color difference value (ΔE) and sensory score were used as test indexes. The color-preserving effects of ethylene diamine tetraacetic acid disodium (EDTA-2Na), L-ascorbic acid (V_C), sodium ascorbate and citric acid on carrots in fish flavored shredded pork were compared. Moreover, the effects of its concentrations, soaking time and temperature on carrot color protection were studied. The formula of the most suitable color protecting agent for carrots was determined by combining single factor and orthogonal experiment: Citric acid 0.3%, disodium ethylenediamine tetraacetate (EDTA-2Na) 0.4%, L-ascorbic acid (V_C) 0.3%, sodium erythorbate 0.2%, among which the concentration of citric acid had the greatest effect on the color protection effect, sodium isoascorbate had the least effect. The color protection condition was 25 ℃ for 30 min. The color difference of carrots treated under this condition was the least (ΔE value was 4.19). The carrot and color protection solution were soaked at 25 ℃ for 30 min at a weight ratio of 1:4. After blanching, cooling and dehydration to made fish flavored shredded pork. The color and qualities of the carrot were well maintained. The research results would provide a theoretical basis for the industrialized production of fish flavored shredded pork.