栅栏技术在即食南美白对虾食品制作中的应用

Application of Hurdle Technology in Ready-To-Eat Litopenaeus vannamei Product

为获得货架期在3个月以上的25℃保藏的高水分即食南美白对虾食品,文中利用栅栏技术南美白对虾即食食品的加工工艺,设置控制水分活度、浸泡乙醇、调节pH值、降低氧化还原值、热杀菌等保质栅栏因子。在整个常温保藏过程中,产品的菌落总数未超过相关标准,虽然感官评分出现下滑的趋势,但可被大多数人接受。

The study is to develop a ready-to-eat Litopenaeus vanname product which has high - Aw and can be stored at 25℃ for more than 3 months. The optimization process was chosen through the hurdle technology. The effect of several hurdle factors on quality and stability of the shrimp was studied, including water activity, alcohol soaking, pH, electrometric highness, sterilization. The total number of colony of the final product met the product＇ s standard and sensory evaluation was within an acceptable range during the storage.