Change in Selenium Content of Selenium-rich Salicornia bigelovii Torr. during Vacuum Frying

doi:10.7506/spkx1002-6630-200912013

FOOD SCIENCE ›› 2009, Vol. 30 ›› Issue (12): 82-85.doi: 10.7506/spkx1002-6630-200912013

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Change in Selenium Content of Selenium-rich Salicornia bigelovii Torr. during Vacuum Frying

FAN You-bing1,2，ZHANG Min1,2,*，ZHOU Xiang3，CAI Jin-long3，DING Zhan-sheng1,2

(1. State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China；
2. School of Food Science and Technology, Jiangnan University, Wuxi 214122, China；
3. Jiangsu Jinglong Marine Industry Development Co. Ltd., Dafeng 224145, China)

Received:2008-06-26 Revised:2009-01-12 Online:2009-06-15 Published:2010-12-29
Contact: ZHANG Min1,2,*， E-mail:minlichunli@163.com,min@jiangnan.edu.cn

Abstract

Abstract:

Effects of pretreatment (blanching, desalting and sugaring) and vacuum frying conditions (temperature, vacuum degree and duration) on the selenium content of selenium-rich Salicornia bigelovii Torr. were studied. The results showed that 30% of selenium was lost in blanching, while desalting had no significant effect on selenium content, and sugaring may reduce the loss of selenium. Moreover, all of vacuum frying temperature, vacuum degree and duration significantly affected the selenium content. Under the condition of vacuum frying at 100 ± 20 ℃ and 0.09 MPa for 15 min, the moisture of the product reached 2% and the selenium preservation was 32%.

Key words: vacuum frying, Salicornia bigelovii Torr., moisture, selenium preservation

CLC Number:

TS255.36

FAN You-bing1,2，ZHANG Min1,2,*，ZHOU Xiang3，CAI Jin-long3，DING Zhan-sheng1,2. Change in Selenium Content of Selenium-rich Salicornia bigelovii Torr. during Vacuum Frying[J]. FOOD SCIENCE, 2009, 30(12): 82-85.

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Change in Selenium Content of Selenium-rich Salicornia bigelovii Torr. during Vacuum Frying

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