南美白对虾温和加工即食制品栅栏因子的优化设置  

Optimize hurdle technology factors for gentle processed instant penaeus vannamei product

作　　者：古应龙[1] 杨宪时[2] 

机构地区：[1]上海水产大学食品学院,上海200090 [2]中国水产科学院东海水产研究所,上海200090

出　　处：《食品科技》2006年第6期68-72,共5页Food Science and Technology

基　　金：农业部引进国际先进农业科学技术项目(2001-478)

摘　　要：研究并提高南美白对虾即食加工制品品质和贮藏性。采用正交实验和感官评价等方法研究制品中4个主要的栅栏因子(水分活度、pH、热杀菌和添加剂)和各因子间的相互作用,并优化各因子的强度,得出4个主要的栅栏因子的较佳强度为Aw0.94、杀菌温度85～90℃和时间40min、Nisin100mg/kg、乳酸钠2.4%、pH5.8～5.9。因此运用栅栏技术能试制出较好保存南美白虾鲜美风味的制品并提高其贮藏性,为栅栏技术在食品工业更广泛应用提供帮助。The quality and stability of white shrimp （Penaeus vannamei） product was studied and refined. Four major hurdle factors （water activity, pH, heat and preservative） and their interaction in white shrimp product was studied and optimized by orthogonal experiments and organic assessment. The result shows that the optimum condition of four hurdle factors is as follows： Aw 0.94, Heat temperature 85-90℃, time 40min, Nisin 100mg/kg, Sodium Lactate 2.4% pH5.8-5.9. The intelligent application of hurdle technology is studied to improve the quality and stability of white shrimp （Penaeus vannamei） product The results have been beneficial to further application of hurdle technology in food industry.

关 键 词：栅栏技术 栅栏因子 南美白对虾 

分 类 号：TS254.4[轻工技术与工程—水产品加工及贮藏工程]