酒、盐度及酸碱度对醉泥螺中副溶血性弧菌生长的影响  

Effects of alcohol,salinity and acidity on growth of Vibrio parahaemolyticus in liquor-soaked bullacta exarata

作　　者：王梦雪 孟菲 于劲松[1] 袁敏[1] 曹慧[1] 徐斐[1] 叶泰[1] WANG Mengxue;MENG Fei;YU Jinsong;YUAN Min;CAO Hui;XU Fei;YE Tai(School of Medical Instrument and Food Engineering,University of Shanghai for Science andTechnology,shanghai 200093)

机构地区：[1]上海理工大学医疗器械与食品学院

出　　处：《工业微生物》2019年第1期39-43,共5页Industrial Microbiology

基　　金：上海市卫生与计划生育委员会风险评估专项

摘　　要：醉泥螺中的副溶血性弧菌对人有较高的致病风险,为了提高醉泥螺的食用安全性,本文对其腌制工艺进行了优化,探讨了酒、盐度和酸碱度三个因素对醉泥螺中副溶血性弧菌生长状况的影响,并用描述性检验对盐度不同的醉泥螺进行了感官评价。研究结果表明,52%vol白酒,6. 6%盐度,酸碱度p H 5. 5的工艺条件能够最高效地降低醉泥螺腌制过程中副溶血性弧菌引起的食用安全风险,副溶血性弧菌的生长最受抑制。但兼顾不同盐度醉泥螺的感官评价,本研究认为52%vol白酒,4. 4%盐度,酸碱度pH 5. 5是最适合腌制醉泥螺的加工条件。Vibrio parahaemolyticus in liquor-soaked bullacta exarata has higher risk of causing disease in humans.In order to improve the edible safety of the liquor-soaked bullacta exarata,the curing process was optimized and the effects of alcohol,salinity and pH on the growth of Vibrio parahaemolyticus were discussed in this paper.Meanwhile,the sensory evaluation was carried out by descriptive examination of the liquor-soaked bullacta exarata with different salinity.The results proved that the conditions of 52%vol alcohol,6.6%salinity and pH 5.5 could effectively reduce the risk of food safety caused by Vibrio parahaemolyticus in the curing process,and the growth of Vibrio Parahaemolyticus was most inhibited.However,considering the sensory evaluation of different salinities,52%vol alcohol,4.4%salinity and pH 5.5 were identified as the most suitable processing conditions.

关 键 词：醉泥螺 副溶血性弧菌 风险评价 工艺优化 感官评价 

分 类 号：TS254.4[轻工技术与工程—水产品加工及贮藏工程]