模拟蟹肉复合保鲜技术研究

Study on the Technology of Compound Preservation in Simulated Crab Meat

评价生物保鲜剂(水溶性壳聚糖0.4%+食用级植酸0.04%)结合气调包装(75%CO2+25%N2)和冰温〔(-2±0.5)℃〕贮藏的复合保鲜技术对模拟蟹肉的保鲜效果。通过测定样品的菌落总数、理化指标和感官指标及其与贮藏时间的相关性,分析V_1(真空包装)、V_2(真空包装+保鲜剂)、M1(气调包装)和M_2(气调包装+保鲜剂)等处理方式对冰温贮藏条件下模拟蟹肉品质的影响。结果表明,模拟蟹肉冰点为(-3.4±0.5)℃,添加保鲜剂后冰点基本不变。冰温贮藏模拟蟹肉的合适温度为(-2±0.5)℃。模拟蟹肉贮藏至56d时,各组样品的菌落总数都小于1 logCFU/g,保持良好的感官品质。贮藏至70d时,V_1组样品菌落总数为3.32logCFU/g,其它3组样品的菌落总数均小于1logCFU/g。贮藏70d后V_2、M_1和M_2组样品细菌总数均呈明显的上升趋势。经综合评定,冰温贮藏条件下V_1样品的货架期为84d左右,M_1和M_2样品的货架期为98d左右,V_2样品的货架期最长,可达到100d以上。研究结果显示复合保鲜技术可明显抑制腐败菌的繁殖,延缓感官品质的下降,在模拟蟹肉产业化中显示了良好的实际应用前景。菌落总数、硬度、胶着性的变化与贮藏时间呈显著正相关,感官评分、凝聚性、回复性与贮藏时间呈显著负相关。将这些指标作为反映模拟蟹肉品质变化的指标。而pH、TVB-N、白度在贮藏期变化不大,不适合作为反映模拟蟹肉品质变化的指标。

The study evaluated the combined effect of biological preservative（water-soluble Chitosan 0.4% ＋ 0.04% phytic acid）, modified atmosphere packaging（75% CO2 ＋ 25% N2） and ice-temperature storage （-2 ± 0.5）℃ on the simulated crab meat. The effects of different treatments V1（vacuum packaging）, V2（vacuum packaging ＋ preservative）, M1 （MAP） and M2（MAP ＋ preservative） combined ice temperature storage on the quality of the simulated crab meat were assessed by microbiological, physicochemical and sensory methods. The results show that the freezing point of simulated crab meat was（-3.4 ± 0.5）℃, and there was no change on it after adding the preservative. The appropriate storage temperature of simulated crab meat was（-2 ± 0.5）℃. The TVC （total number of colonies） of each group were lower than 1 log10 CFU/g, and the simulated crab meat keep a good sensory quality on day 56. The TVC of V1 reached to 3.32 log10 CFU/g on day 70, while the other three groups were also lower than 1 log CFU/g. The TVC of group V2, M1, M2 increased significantly after 70 days storage. The shelf life of group V1 was 84 days, the group M1 and M2 98 days, and the group V2 up to 100 days. The results indicated that the compound preservation could inhibit the reproduction of spoilage organisms, slow down the decline of the quality. Thus, the compound preservation technology shows a good application prospect in the preservation of the simulated crab meat. In addition, TVC, hardness, and gumminess showed significant positive correlation with storage time, while sensory score, cohesiveness and resilience showed significant negative correlation with storage time. Thus those factors could be considered as the quality indicators of simulated crab meat. No significant differences were found in pH, TVB-N, and brightness during the storage, so they were not fit for indicating the quality changes of simulated crab meat.