南美白对虾温和加工即食制品栅栏因子的优化设置

Optimize hurdle technology factors for gentle processed instant penaeus vannamei product

研究并提高南美白对虾即食加工制品品质和贮藏性。采用正交实验和感官评价等方法研究制品中4个主要的栅栏因子(水分活度、pH、热杀菌和添加剂)和各因子间的相互作用,并优化各因子的强度,得出4个主要的栅栏因子的较佳强度为Aw0.94、杀菌温度85～90℃和时间40min、Nisin100mg/kg、乳酸钠2.4%、pH5.8～5.9。因此运用栅栏技术能试制出较好保存南美白虾鲜美风味的制品并提高其贮藏性,为栅栏技术在食品工业更广泛应用提供帮助。

The quality and stability of white shrimp （Penaeus vannamei） product was studied and refined. Four major hurdle factors （water activity, pH, heat and preservative） and their interaction in white shrimp product was studied and optimized by orthogonal experiments and organic assessment. The result shows that the optimum condition of four hurdle factors is as follows： Aw 0.94, Heat temperature 85-90℃, time 40min, Nisin 100mg/kg, Sodium Lactate 2.4% pH5.8-5.9. The intelligent application of hurdle technology is studied to improve the quality and stability of white shrimp （Penaeus vannamei） product The results have been beneficial to further application of hurdle technology in food industry.