低温等离子体对生食蟹糊微生物含量及品质的影响  

Effect of Atmospheric Cold Plasma on Microbial Content and Quality of Raw Crab Paste

作　　者：石芸洁 王霈菲 林慧敏 邓尚贵 

机构地区：[1]浙江海洋大学食品与医药学院,浙江舟山316022

出　　处：《食品科学技术学报》2017年第2期45-50,共6页Journal of Food Science and Technology

基　　金：海洋公益性行为科研专项经费资助项目(201305013);浙江省大学生科技创新活动计划暨新苗人才计划项目(2016R411035)

摘　　要：研究了低温等离子体对生食蟹糊灭菌效果及品质的影响。分析了不同电压(30,45,60k V)、不同处理时间(30,60,90,120 s)下低温等离子体对生食蟹糊杀菌率的影响及优化杀菌条件下生食蟹糊储存不同时间(30,60,90,180 d)时微生物含量、感官品质、p H值、挥发性盐基氮(TVB-N)和脂肪酸的变化。结果表明低温等离子体在60 k V处理90 s时灭菌效果最好,杀菌率达97.3%;低温等离子体可以有效地延长生食蟹糊的货架期,处理后蟹糊菌落浓度虽然也逐渐上升,但增长速度明显小于对照组;对照组蟹糊60 d时感官评定已降至一般,90 d时已不可接受,但实验组感官评定180 d仍为较好;对照组TVB-N值180 d时已达28.66 mg/100 g,而处理组仅为21.28 mg/100 g;低温等离子体对生食蟹糊的营养影响不明显,说明等离子可以在有效杀灭菌类、延长生食蟹糊货架期的同时,保持其原有的营养及理化性质。This study evaluated the microbial and physicochemical characteristics of raw crab paste trea-ted with atmospheric cold plasma （ACP）. The ACP was applied to raw crab paste samples for periods of 30,60,90 ,and 120 s under different voltage （30,4 5,60 kV）. The changes of bacterial growth rate, the sensory quality, pH,total volatile basic nitrogen （TVB-N） and fatty acids were tested. The results showed that the best sterilization effect of ACP was 90 s at 60 kV while the sterilization rate reached 97. 3%. The ACP could effectively prolong the shelf life of raw crab paste. The bacterial growth rate of experimental group was significantly slower than that of the control group. The sensory evaluation of con-trol group has been reduced to a general level on the 60 days and could not accept at 90 days, while the experimental group was still good on the 180 days. The TVB-N value of the control group was 28. 66 mg/100 g,while the experimental group was only 21. 28 mg/100 g. The ACP had little effect on the nutritional of raw crab paste. It can be concluded that the ACP could effectively reduce the micro organism and protect quality of raw crab paste and prolong the shelf life.

关 键 词：低温等离子体 生食蟹糊 微生物 品质 脂肪酸 

分 类 号：TS254.5[轻工技术与工程—水产品加工及贮藏工程]