微波灭菌时间和功率对大口黑鲈鱼肉品质的影响  

Effect of Microwave Sterilization Time and Power on the Meat Quality of Micropterus salmoides

作　　者：鉏晓艳[1] 廖涛[1] 耿胜荣[1] 李新[1] 叶丽秀[1] 熊光权[1] 

机构地区：[1]湖北省农业科技创新中心,湖北省农业科学院农产品加工与核农技术研究所,武汉430064

出　　处：《食品工业》2016年第12期77-80,共4页The Food Industry

基　　金：湖北省重大科技创新计划(2015ABA038);十二五国家科技支撑计划(2014BAA03B05);湖北省科技支撑计划(2014BBA158);湖北省农业科技创新中心项目(2016-620-000-001-036)

摘　　要：为优化微波灭菌工艺,试验研究了微波灭菌不同时间及功率对鲈鱼半成品菌落总数、pH、水分损失及质构特性的影响。结果表明,随着微波灭菌时间和功率的增加,鱼肉的水分损失明显增加;鱼肉pH先上升后下降,最终稳定在6.6~6.7;鱼肉硬度、胶着度和咀嚼度先下降后上升。微波灭菌时间45 s、功率280 W时,鱼肉水分损失最少,菌落总数可〈10 CFU/g;保证灭菌效果的同时,鱼块外形、硬度及口感等也达到理想状态。To optimize the microwave sterilization process, the effects of different sterilization time and power on the colony count, pH, water loss, sensory and textural characteristics of the semi finished products were studied used meat of Micropterus salmoides as research material. The results showed that the fish water loss increased significantly; pH decreased after raise, eventually stabilized at 6.6--6.7, with the increase of microwave sterilization time and power. Moreover, textural characteristics of hardness, stalemate and chewiness increased after decline. The fish meat showed least water was loss and less than 10 CFU/g colonies, when microwave sterilization was at time 45 s and power 280 W. The condition could not only ensure the sterilization effect, but also realize the ideal fish meat state in block shape and texture.

关 键 词：大口黑鲈 微波灭菌 品质 

分 类 号：TS254.4[轻工技术与工程—水产品加工及贮藏工程]