真空低温加工对海参微生物安全性及胶原蛋白含量的影响  

Effect of Sous Vide cooking on the microbial safety and collagen content in sea cucumber

作　　者：申京宇[1] 于海艳[1] 王艳红[1] 施永娜 宋亚[1] 张漫[1] 

机构地区：[1]烟台大学生命科学学院,烟台264005

出　　处：《食品科技》2016年第1期48-52,共5页Food Science and Technology

摘　　要：目的:探究真空低温加工工艺对海参微生物安全性和胶原蛋白含量的影响。方法:以大肠杆菌和菌落总数为指标,在不同加工温度、时间和食盐浓度下,分别对空白培养基和鲜海参进行真空低温加工,并通过正交试验考察各因素对海参体壁胶原蛋白含量的影响,确定了真空低温加工海参的最佳工艺参数。结果:在80℃、60 min、5%食盐浓度条件下,大肠杆菌、菌落总数符合我国农业行业标准对即食海参微生物的要求,海参胶原蛋白含量为3.54 g/100 g,水溶性蛋白含量为0.43 g/100 g,总蛋白含量为4.56 g/100 g,比其传统水煮海参以上3种蛋白含量损失分别减少26.1%、9.7%、15.6%。结论:真空低温加工海参安全性良好,主要营养成分流失较少,为以鲜海参为生产原料的产品质量控制提供了依据。Objective： To explore the effect of Sous Vide cooking on the microbial safety and collagen content in sea cucumber. Methods： In this study, E. coli and total bacterial were used as measurement index. At same time, the culture medium and fresh cucumber were processed during different processing conditions such as the temperature, time and salt concentration. This paper evaluated the influence of Sous Vide cooking on the collagen content in sea cucumber by orthogonal experiment. Furthermore, the optimum parameters of Sous Vide cooking were determined. Results： The best process condition was that 80 ℃, 60 min, 5% salt concentration. On this condition, sea cucumber collagen content was 3.54 g/100 g, soluble protein content was 0.43 g/100 g, total protein content was 4.56 g/100 g. Compared with traditional processing method, the three protein contents were decreased by 26.1%, 9.7% and 15.6% respectively, at the same time, the E. coli and the total number of colonies conforms to China＇s agricultural industry standards. Conclusion： It＇s safety in the processing of sea cucumber under the Sous Vide cooking conditions, and has the advantage of nutrition. In addition, it provide a basis for sea cucumber product quality control.

关 键 词：真空低温加工 海参 胶原蛋白 大肠杆菌 菌落总数 

分 类 号：TS254[轻工技术与工程—水产品加工及贮藏工程]