栅栏效应理论在高水分波纹巴非蛤肉软罐头开发中的应用

The Application of the Theory for Hurdle Effect in the Development of the Soft Canned Food of Paphia undulata

运用栅栏效应理论 ,合理设置多个强度缓和的栅栏因子 ,即杀菌强度、酸度 (pH)、水分活度、氧化还原电势及防腐剂 ,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风味波纹巴非蛤肉软罐头。实验结果表明 ,各栅栏因子的强度为杀菌温度 95～ 10 0℃ ,时间 3 0min ,pH 5 .5、水分活度 0 .90 ,添加 0 .0 5 %的山梨酸和山梨酸钾 ,并且采用真空包装 ,研制出的高水分波纹巴非蛤肉软罐头 。

Based on the theory of hurdle effect,the hurdle for preventing corruption of product was formation because of the mutual effects between the several moderate strength hurdle factors such as the strength for sterilization,acidity(pH)and activity of water,electrometric highness and preservative.By this technique,the soft canned food of Paphia undulata was developed,which feels well in sensory perception.The experiment results indicate that the strength of hurdle factors are at temperature 95～100℃ lasting 30?minutes for sterilization,pH?5.5,A w 0.90 and added 0.05% preservative and vacuum packed.The texture and flavour of the product are as well as the flesh edible part of Paphia undulata.