Optimization of Antibacterial Conditions in Freshcut Grass Carp Belly and Comparison of Shelf Life  

鲜切草鱼鱼腩的减菌条件优化与货架期比较（英文）

作　　者：侯温甫[1] 何丽[1] 刘伟[1] 

机构地区：[1]武汉轻工大学食品科学与工程学院,湖北武汉430023

出　　处：《Agricultural Science & Technology》2016年第2期409-413,共5页农业科学与技术（英文版）

基　　金：Supported by Scientific Research Foundation of the Education Department of Hubei Province,China(Q20141701)~~

摘　　要：With fresh-cut grass carp belly as the test material, the antibacterial con- ditions of a disinfection agent sodium hypochlorite were optimized. In addition, the shelf lives of various grass carp products were compared after disinfection, so as to provide certain basis for the processing of fresh-cut grass carp products. The re- sults showed that the optimal disinfection conditions of sodium hypochlorite were as follows： concentration 300 mg/L, soak time 5 min and solid-liquid ratio 1 g ： 5 ml. Under the optimal disinfection conditions, the inhibition rates of total bacteria and Pseudomonas reached 83% and 81%, respectively. The shelf life of refrigerated fresh-cut grass carp belly disinfected by sodium hypochlorite and packed in bag filled with gases could be extended as long as 11 d, which was increased by 5 d （83%） compared with that in the control group. The disinfection by sodium hypochlorite could significantly reduce the initial bacterial colony number and improve the sensory quality of fresh-cut grass carp belly, as well as extend the shelf life of refrigerated and modified gas-packed grass carp belly.以鲜切草鱼鱼腩为原料,优化减菌剂次氯酸钠的减菌条件,并对减菌后产品的货架期进行研究,以期为鲜切草鱼产品的加工提供依据。结果表明,次氯酸钠最佳减菌处理条件为浓度300 mg/L、浸泡减菌5 min、料液比1 g∶5ml,菌落总数、假单胞菌数减菌率分别达83%、81%;经次氯酸钠减菌处理的鲜切鱼腩结合气调包装后置于4℃贮藏,货架期可达11 d,贮藏时间比对照延长5 d,货架期延长83%。次氯酸钠减菌处理可明显降低草鱼鱼腩的初始微生物数量,感官接受程度良好,并能明显延长冷藏气调保鲜草鱼鱼腩的货架期。

关 键 词：Fresh-cut grass carp Sodium hypochlorite BACTERIOSTASIS Shelf life 

分 类 号：TS254.4[轻工技术与工程—水产品加工及贮藏工程]