摘要
研究了包装方式对脱盐海蜇失水率影响,醋酸溶液浸泡处理对脱盐海蜇丝的抑菌效果,及温度对酸处理后海蜇的质构影响。结果发现,包装袋的机械挤压可使脱盐海蜇部分脱水,包装时同时加入一定量水可以缓和这种机械作用导致海蜇脱水的程度;脱盐海蜇经0.1%浓度的醋酸浸泡5min后,在25℃及以下温度储藏,可有效地抑制微生物生长,也可较好地保持脱盐海蜇的质地。
Effect of different packaging on the water losing rate,acetum processing on the microorganism number and temperature on the texture of desalted jellyfish which was treated by acetum were studied.Results showed that pressure of the package resulted in loss of water from jellyfish and some water that put in the package with jellyfish can alleviate the loss.Immersing desalted jellyfish with 0.1% acetum for 5min before packaging could effectively reduce the number of microorganism.Desalted jellyfish which was processed in this way and stored up at the temperature less than or equal to 25℃ could maintain good quality during a long shelflife.
出处
《食品工业科技》
CAS
CSCD
北大核心
2011年第8期364-367,共4页
Science and Technology of Food Industry
关键词
包装方式
醋酸
脱盐海蜇
质构
packaging
acetum
desalted jellyfish
texture
