基于初始微生物控制的冷鲜鲟鱼肉减菌工艺优化及品质控制  

Sterilization process of cold fresh sturgeon meat based on initial microbial control

作　　者：刘文 岳琪琪 李贝贝 周敏 侯温甫 王宏勋 LIU Wen;YUE Qiqi;LI Beibei;ZHOU Min;HOU Wenfu(College of Food Science and Engineering,Wuhan Polytechnic University,Wuhan430023;Fresh Food Engineering and Technology Research Center of Hubei Province,Wuhan 430023;School of Biological and Pharmaceutical Engineering,Wuhan PolytechnicUniversity,Wuhan 430023)

机构地区：[1]武汉轻工大学食品科学与工程学院,武汉430023 [2]湖北省生鲜食品工程技术研究中心,武汉430023 [3]武汉轻工大学生物与制药工程学院,武汉430023

出　　处：《食品科技》2019年第7期167-173,共7页Food Science and Technology

基　　金：“十三五”国家重点研发计划项目(2016YFD0401202);湖北省高等学校优秀中青年科技创新团队计划项目(T201809)

摘　　要：目的:筛选冷鲜鲟鱼肉的最佳减菌剂并建立最佳减菌工艺。方法:采用不同质量浓度二氧化氯、次氯酸钠、酸性氧化电解水、臭氧水溶液以料液比1:5浸泡鲟鱼块5min后,用自来水冲洗30s,沥干2min,测定菌落总数、感官和色差,确定最优减菌剂。利用正交试验和验证试验优化并确定冷鲜鲟鱼肉减菌剂作用最佳工艺条件,并进一步开展此条件下对鱼肉品质的影响研究。结果:结合减菌率、感官评价和色差综合分析,酸性氧化电解水为冷鲜鲟鱼肉最优减菌剂。当酸性氧化电解水有效氯浓度为70mg/L,以1:2的料液比浸泡鲟鱼块10min后冷鲜鲟鱼的初始菌落总数为1.731lgcfu/g,其减菌率可达96.59%。在此条件下,冷鲜鲟鱼4℃冷藏第7天菌落总数为4.64lgcfu/g,保持在二级鲜度水平;贮藏到第11天,才超过二级鲜度指标。结论:基于初始微生物控制的冷鲜鲟鱼最优减菌剂为酸性氧化电解水,在优化的工艺条件下对冷鲜鲟鱼肉的品质具有良好的维持效果,较对照组可将货架期延长4d。Objective:Screening the best microbicide for cold fresh sturgeon meat and establishing the best bacteriostatic process.Methods:Immerse the sturgeon pieces with different concentrations of chlorine dioxide,sodium hypochlorite,acid oxidized electrolyzed water and ozone aqueous solution at a ratio of 1:5,then rinse with tap water for 30 seconds,drain for 2 min,determine the total number of colonies,sensory and chromatic aberration,and determine optimal microbicide.The orthogonal experiment and verification test were used to optimize and determine the optimum technological conditions for the action of cold fresh sturgeon meat reduction agent,and further study on the effect of fish quality on this condition.Results:Combined with the reduction rate,sensory evaluation and color difference analysis,acidic oxidized electrolyzed water was the best microbicid for cold fresh sturgeon meat.When the effective chlorine concentration of the acidic oxidized electrolyzed water was 70 mg/L,the total number of initial colonies of the cold fresh sturgeon was 1.731 lg cfu/g after soaking the squid block for 10 minutes at a ratio of 1:2,and the reduction rate can reach 96.59%.Under these conditions,the total number of colonies of cold fresh sturgeon at 4℃for 4 days was 4.64 lg cfu/g,which was maintained at the second level of freshness;after storage on the 11th day,the second grade freshness index was exceeded.Conclusion:The optimal microbicides of cold fresh sturgeon meat based on initial microbial control was acidic oxidized electrolyzed water.Under the optimized process conditions,the quality of chilled sturgeon meat has good maintenance effect,and the shelf life can be extended by 4 days compared with the control group.

关 键 词：冷鲜鲟鱼 减菌剂 酸性氧化电解水 货架期 

分 类 号：TS254.4[轻工技术与工程—水产品加工及贮藏工程]