栅栏技术对常温蟹酱的品质影响

Effect of hurdle technology on crab paste quality

蟹酱是将中华绒螯蟹可食性部分进行加工得到的常温即食性产品。通过选取不同抗氧化剂和防腐剂处理蟹酱,并分别结合热杀菌和超高压杀菌的处理方式对比,进而对蟹酱筛选最佳的栅栏工艺条件。通过检测不同处理条件下感官指标、微生物指标和理化指标,得到蟹酱最优工艺。结果表明,超高压处理组的感官评价结果优于热杀菌处理组。未杀菌组贮藏1周时已腐败(微生物超过5 000 CFU/g);超高压组2周时开始滋生微生物,随后微生物大量繁殖并在4周时完全超标,TVB-N在最初阶段较低,3周后快速增加至限值25 mg/100 g;热杀菌处理组各项指标变化平稳,均未超标。不同添加剂之间没有明显的差异。从而筛选出最佳处理组合为D2,即为添加0.05%茶多酚(TP)、0.03%抗坏血酸(Vc)和0.04%乳酸链球菌素(Nisin)且热杀菌处理的蟹酱,其常温贮藏天数可达到6周。

Crab paste in room temperature is the products of edible parts of Chinese mitten crab. Quality variation of crab paste was studied in this experiment by sterilization of ultra-high pressure （UHP） and high temperature （HT） with adding different antioxidants and preservative. The sensory evaluation, total plate counts, thiobarbituric acid reactive substance （TBA） and total volatile basic nitrogen （TVB-N） were tested during storage at room temperature. The results showed that the sensory evaluation of UHP treatment was better than that of HT treatment. Unsterilized samples decayed in one week. For the samples with sterilizing of UHP, the microorganism began to reproduce in the second week and grew rapidly to the standard in the 4th week. The TVB-N had lower initial value but increased quickly to the limit 25mg/100g. For the samples with sterilizing of HT, the variation of three indexes was stable without exceeding the limitation. No significant difference was found between different additives. The best treatment combination was D2 with treatment of HT and adding 0.05% TP, 0.03% VC, and 0.04% Nisin. Time of storage at room temperature could be six weeks.