几种栅栏因子在即食海蜇保鲜中的应用研究

Study on preservation of ready-to eat jellyfish with several hurdle factors

通过对即食海蜇样品感官评定以及测定样品中肉毒梭状芽孢杆菌、菌落总数、TVB-N值、汁液流失率作为评价指标,研究温度、pH、包装方式等物理栅栏因子对即食海蜇保鲜的影响。盐矾海蜇经前处理后,分别采用普通包装、真空包装以及各种不同气体比例的气调包装(A:60%CO2/40%N2、B:60%CO2/35%N2/5%O2、C:60%CO2/30%N2/10%O2、D:50%CO2/45%N2/5%O2、E:50%CO2/40%N2/10%O2、F:40%CO2/55%N2/5%O2、G:40%CO2/50%N2/10%O2)后,分别在3℃、室温贮藏。实验结果表明:所有样品在保藏期间均没有肉毒梭状芽孢杆菌的检出;低温结合气调包装D处理可以明显延长即食海蜇制品的保质期,其保质期是常温贮藏A处理样品的1.5倍;用不同浓度柠檬酸溶液(Ⅰ:1%、Ⅱ:0.5%、Ⅲ:0.1%)浸泡处理结合气调包装D处理的即食海蜇样品,其中0.5%、1%柠檬酸浸泡处理的样品,分别在3℃低温贮藏56d后,海蜇质构变软,感官不可接受。0.1%柠檬酸浸泡处理过的样品,在贮藏70d后,感官评分较高,TVB-N值3.6152mgN/100g,菌落总数为2.85×104cfu/g。

The effect of several physical hurdle factors,such as temperature,pH,modified atmosphere packaging on ready-to-eat jellyfish preservation were studied,using sensory evaluation and determination of Clostridium botulinum,total bacterial count,TVB-N value,drip loss.Salted jellyfish,after preliminary treatment,was stored at 3℃ and room temperature using different packaging：common packaging,vacuum packaging,modified atmosphere packaging（MAP）（A：60%CO2/40%N2,B：60%CO2/35%N2/5%O2,C：60%CO2/30%N2/10%O2,D：50%CO2/45%N2/5%O2,E：50%CO2/40%N2/10%O2,F：40%CO2/55%N2/5%O2,G：40%CO2/50%N2/10%O2）.The result showed that：Clostridium botulinum was not detected in all samples.The combination of low temperature and simple D can significantly prolong the shelf life of ready-to-eat jellyfish products,1.5 times than simple A stored at room temperature.The jellyfish,which was soaked in citric acid solutions of three different concentration（Ⅰ：1%,Ⅱ：0.5%,Ⅲ：0.1%）,using MAP D,was stored at 3℃.The texture of samples（Ⅰ：1% and Ⅱ：0.5%）softened after 56d,becoming unacceptable.The sensory score of sample Ⅲ：0.1% was 14.4,TVB-N value was3.6152mgN/100g,total bacterial count was 2.85×104cfu/g after 70d.