超高压与温度协同处理海鲈鱼鱼肠的工艺优化  

Optimization of Combined Processes of Ultrahigh Pressure and Heat sea Bass Sausages by Response Surface Method

作　　者：刘安军[1] 尚校兰[1] 郑捷[1] 王平[1] 尹诗[1] 高辰[1] 滕安国[1] 

机构地区：[1]天津科技大学食品工程与生物技术学院,天津300457

出　　处：《现代食品科技》2011年第9期1090-1095,共6页Modern Food Science and Technology

基　　金：天津市农业科技成果转化与推广项目(201002090);天津东丽科委科技成果转化项目(2010301);天津东丽科委科技成果转化项目(2010303);天津科技大学校基金(20090208)

摘　　要：本文研究了超高压与温度的协同作用对海鲈鱼鱼肠贮藏期间TPA、挥发性盐基氮、TBA值与微生物的变化,选择400 MPa处理10 min的海鲈鱼鱼肠,于30℃、45℃、60℃分别加热10 min,与未进行加热处理和只在80℃加热处理的香肠进行比较,在2个月的贮藏期内,得出具有良好质构、稳定性、安全性并且节能的产品为400 MPa处理10 min后30℃加热10 min的海鲈鱼鱼肠。在单因素水平基础上,对含盐量、加压压力和加热时间进行响应曲面法分析,得到最佳工艺条件为:含盐量为1.5%,加压压力为355.43 MPa,加热温度为60℃。The TPA,TVBN and microorganic changes of combined processes of ultrahigh pressure and heat sea bass sausage during storage were studied.The sea bass sausages treated with 400 Mpa for 10min,then heated 10min under 30 ℃,45 ℃ and 60 ℃ were selected to compare with the products un-heated or heated at 80 ℃.During the storage of 2 months,the product showed the best TPA,stability,security and saved most energy after being treated with 400 MPa for 10min,and then heated for 10 min at 30 ℃.Through response surface method based on single factor experiments to study the effect of salt concentration,pressure and heat temperature,the optimal extraction condition was 1.5% of salt,355.43 MPa of pressure and 60 ℃ of heat temperature.

关 键 词：超高压 海鲈鱼鱼肠 贮藏 理化性质 微生物 

分 类 号：TS254.4[轻工技术与工程—水产品加工及贮藏工程]