栅栏因子对高水分即食牡蛎产品抑菌效果的影响

Effects of Hurdle Factors on Sterilization of High-moisture Ready-to-eat Oyster Products

以栅栏效应理论为指导,研究不同栅栏因子对高水分即食牡蛎产品的抑菌效果。通过合理设置多个强度缓和的栅栏因子,即杀菌温度、酸度(pH值)、水分活度、包装方式,通过它们之间的交互作用,形成有效防止制品腐败变质的栅栏,开发出感官品质良好的高水分半干牡蛎食品。结果表明,各栅栏因子在不同强度下的抑菌效果不同,产品最适抑菌模式和强度为:在60℃烘烤2h,采用10%醋酸加入量调节产品pH值在5.5左右,在调味时添加16%的白砂糖调节产品的水分活度在0.90左右,杀菌强度为100℃、30min,并且采用真空包装。研制出的高水分即食牡蛎产品,较好地保持了产品的质地和风味。

Based on the theory of hurdle effect,several hurdle factors with moderate strength including sterilization temperature,acidity （pH）,water activity and packaging way were selected and their interactions were used to form a hurdle that efficiently prevents food deterioration so that high-moisture semi-dry oyster products with excellent quality could be developed.The results showed that the sterilization effects of these hurdle factors at different strength were different.An optimal sterilization effect was obtained after roasting at 60 ℃ for 2 h,adjusting pH to about 5.5 by adding 10% acetic acid,adding 16% white sugar for adjusting water activity to about 0.90 during seasoning,sterilization for 30 min at 100 ℃ and vacuum packaging.The products obtained remained original texture and flavor well.