栅栏技术在带鱼制品生产及保鲜中的应用

Application of Hurdle Technology in the Processing and Preservation of Hairtail Products

为了得到风味良好,保鲜期长的带鱼制品,以菌落总数和感官品质为考察指标,研究了带鱼制品加工工艺中食盐、有机酸、防腐剂(Nisin)、包装方式、杀菌工艺等栅栏因子对制品感官品质及微生物的影响。根据单因素试验结果,筛选得到对带鱼制品保鲜效果好的食盐、柠檬酸、杀菌温度3个栅栏因子为因素,采用BoxBehnken响应曲面中心组合设计试验,建立栅栏因子对带鱼制品菌落总数和综合感官评价的响应模型,优化得到带鱼制品保藏的最佳条件。试验结果表明:最佳栅栏因子组合为食盐2.5%、柠檬酸0.15%和杀菌温度80℃。经过最佳栅栏因子组合处理保藏的带鱼制品在4℃冷藏1个月后,仍具有优良的感官品质和食用安全性。

In order to obtain better flavor with longer shelf life of hairtail products, total number of colonies and sensory quality was used as indicators, the effect of sensory quality and microorganism on hurdle factor of salt, organic acid, preservatives（Nisin）, packing, sterilization process in the processing of hairtail products were studied. Based on the results of the single factor experiments, the Box-Behnken response surface experiment center composite was designed with the response model of total colonies and comprehensive sensory evaluation of hurdle factors The best preservation condi- tion of hairtail products was also optimized as salt of 2.5%, citric acid of 0.15%, and the sterilization temperature of 80 ℃. Hairtail products processed with optimal combination hurdle factors were proved to have acceptable sensory quality and edible safety after preserved in 4 ℃ for one month in this study.