用响应面法分析栅栏因子对组织化鱼蛋白模拟食品贮藏稳定性的影响  

Effects of hurdle factors on storage stability of textured fish protein-based imitation foods

作　　者：李艳芹[1] 刘俊荣[1] 李震[1] 赵前程[1] 俞微微[1] 谢智芬[1] 

机构地区：[1]大连水产学院食品工程学院,辽宁大连116023

出　　处：《大连水产学院学报》2009年第5期406-411,共6页Journal of Dalian Fisheries University

基　　金：国家科技支撑计划项目(2008BAD94B00);辽宁省海洋与渔业厅科研计划项目(200913)

摘　　要：分别以食盐、蔗糖和柠檬酸的添加量作为渗透压、水分活度以及pH等主要栅栏因子的调节参数,采用响应面分析法设计探索各个栅栏因子对模拟食品贮藏稳定性的影响,以细菌、大肠杆菌以及霉菌和酵母为贮藏稳定性指标,分别对短期保温以及长期常温条件下的各项指标进行跟踪监测,并建立栅栏因子对产品中微生物生长影响的数学模型。结果表明:添加食盐和柠檬酸后导致物料体系中渗透压增加,pH下降,因而有效抑制了产品中霉菌、酵母和细菌的生长;添加蔗糖对产品的稳定性也有一定影响,当蔗糖添加量较少时,蔗糖提供了细菌生长所需的营养,因而会促进细菌的生长,而当蔗糖添加量较大时,增大了产品中的渗透压,起到了阻碍细菌生长的作用。此外,无论蔗糖添加量多少均会促进霉菌和酵母的生长。Effects of hurdle factors including supplementation of various levels of salt, saccharose and citric acid on storage stability of textured fish protein - based imitation foods by thermoplastic twin extrusion cooking were investigated based on the microorganism population including bacterial count, coliforms and mold count by Second -order regression Central Composite Design and regression analysis including t - test. In the microorganism heat insulation test, mold and bacterial growth was found to be restrained by the salt and citric acid. There were different effects of the saccharose on the mold and bacterial growth.

关 键 词：栅栏因子 贮藏稳定性 组织化鱼蛋白 响应面分析法 

分 类 号：TS201.1[轻工技术与工程—食品科学]