冰温气调保鲜草鱼片加工过程中的减菌化处理  

Initial Bacteria Number Control of Fresh Grass Carp Fillets for Storage in Controlled Freezing-Point and Modified Atmosphere Packaging

作　　者：龚婷[1] 熊善柏[1] 陈加平[1] 张海燕[1] 

机构地区：[1]华中农业大学食品科技学院/湖北省水产品加工工程技术研究中心,武汉430070

出　　处：《华中农业大学学报》2009年第1期111-115,共5页Journal of Huazhong Agricultural University

基　　金：国家科技支撑计划项目(2006BAK02A22;2006BAD30B01);湖北省自然科学基金项目(2007ABA026)资助

摘　　要：以草鱼为原料,观察了加工过程和减菌化处理对生鲜草鱼片微生物的影响。结果表明,在鲜鱼片加工过程中,切片及后续的浸泡工序是减少二次污染的关键控制点。在柠檬酸、乳酸、二氧化氯、过氧乙酸等4种抑菌剂中,采用3%柠檬酸溶液于20℃浸泡鱼片10 min,是鲜鱼片最佳减菌处理方式,处理后鱼片所含菌数比对照减少96.9%。用柠檬酸处理后经普通包装、气调包装鱼片在冰温贮藏时的货架期分别为26 d和40 d,比对照组货架期分别延长16 d和30 d,减菌化处理可显著延长冰温气调草鱼片的货架期。Effects of processing and bacteria number reducing treatment on microorganisms of fresh grass carp fillets were studied. The results showed that the critical control points of reducing re-pollution were the slicing and immersing procedures during processing. We studied bacteria number reducing treatment of four solutions such as citric acid, latic acid, chlorine dioxide and peroxyacetic acid. The optimum treatment was immersing the fillets in 3% citric acid solution at 20 ℃ for 10 rain, and the aerobic bacterial counts reduced by 96. 9 % after the treatment. When the fillets treated with citric acid,the shelf life at controlled freezing-point were 40 days in modified atmosphere package （MAP） and 26 days in air package,which were 30 days and 16 days longer than that immersed in tap water respectively. Bacteria number reducing treatment significantly prolonged the shelf life of fillets stored in controlled freezingpoint and MAP.

关 键 词：草鱼片 减菌化 冰温贮藏 气调包装 

分 类 号：TS254.4[轻工技术与工程—水产品加工及贮藏工程]