羟基水和超高压对炝虾杀菌效果及货架期品质的影响

Sterilization Efficiency of Hydroxyl Water and Ultra-high Pressure on Salted Shrimp and Their Effect on Shelf Life Quality

以炝虾为试验原料,采用羟基水、超高压以及联合处理,研究不同处理条件下,杀菌效果及货架期品质变化。选择感官评分、菌落总数、挥发性盐基氮(total volatile base nitrogen,TVB-N)含量等作为评价指标。结果表明:炝虾带菌量高,货架期易腐败变质,表现为腐臭并胀瓶(袋)。羟基水、超高压以及联合处理可明显杀灭微生物,杀菌率分别达86.9%、99.0%和99.4%。羟基水处理还可明显降低炝虾TVB-N含量和汤汁浊度,表现出净化作用,且对色泽、质构和风味影响不明显。超高压处理对炝虾色泽和质构产生一定的影响,会加重汤汁浊度,但对风味的影响较小,仍表现为生鲜风味。3种处理皆可延缓炝虾货架期菌落总数,TVB-N含量和汤汁浊度的上升,作用效果从小到大依次为羟基水,超高压和联合处理。以菌落总数作为评价标准,羟基水处理可延长炝虾货架期约1 d,超高压处理可延长约7.5 d,联合处理可延长约9 d。

Using salted shrimp as the test raw material,hydroxyl water,ultra-high pressure,and combined treatments were assessed for their sterilization and shelf-life quality effects. The sensory score,total number of colonies,total volatile base nitrogen(TVB-N)content,and other indicators were measured. The results showed that the shrimp had a high bacterial content and were prone to spoilage during storage,showing rancidity and swollen bottles(bags). Hydroxy water,ultra-high pressure,and combined treatment significantly killed microorganisms,with sterilization rates of 86.9%,99.0%,and 99.4%,respectively. Hydroxy water treatment also significantly reduced the TVB-N content and soup turbidity of salted shrimp,showing a purifying effect,with no obvious effects on color,texture,or flavor. Ultra-high pressure treatment had a certain impact on the color and texture of salted shrimp,which increased the turbidity of the soup,but had little effect on the flavor,as it still had a fresh flavor. All three treatments delayed the increase in the total number of colonies,the TVB-N content,and soup turbidity during the shelf-life of salted shrimp. The order of the magnitude of the effect from smallest to largest was hydroxyl water,ultra-high pressure,and combined treatment. Taking the total number of colonies as the evaluation standard,the shelf life of salted shrimp can be extended by approximately 1 d after hydroxyl water treatment,approximately 7.5 d after ultra-high pressure treatment,and approximately 9 d after combined treatment.