两种灭菌方式对熟制小龙虾冷藏期间品质的影响  

Effect of Two Sterilization Treatment on the Quality of Cooked Crayfish(Procambarus clarkii)Product During Refrigerated Storage

作　　者：张泽伟 吉宏武[1,2,3,4] 段伟文 陈铭 邓楚津 刘书成[1,2,3,4] ZHANG Ze-wei;DUAN Wei-wen;CHEN Ming;DENG Chu-jin;LIU Shu-cheng;JI Hong-wu(College of Food Science and Technology,Guangdong Ocean University,Zhanjiang,524088,China;Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety,Zhanjiang 524088,China;Guangdong Provincial Engineering Technology Research Center of Marine Food,Zhanjiang,524088,China;Key Laboratory of Advanced Processing of Aquatic Product of Guangdong Higher Education Institution,Zhanjiang,524088,China)

机构地区：[1]广东海洋大学食品科技学院,广东湛江524088 [2]广东省水产品加工与安全重点实验室,广东湛江524088 [3]广东省海洋食品工程技术研究中心,广东湛江524088 [4]水产品深加工广东普通高等学校重点实验室,广东湛江524088

出　　处：《广东海洋大学学报》2019年第6期93-100,共8页Journal of Guangdong Ocean University

基　　金：国家虾蟹产业技术体系建设专项(编号:CARS-48)

摘　　要：【目的】研究过热蒸汽对熟制小龙虾冷藏期间品质变化的影响。【方法】采用过热蒸汽灭菌代替传统巴氏灭菌,对小龙虾进行灭菌处理,在4℃和10℃条件下冷藏,通过感官评价、菌落总数、挥发性盐基氮(TVB-N)含量、过氧化值(POV)和挥发性气味的分析,研究熟制小龙虾贮藏期间品质变化。【结果】过热蒸汽灭菌的熟制小龙虾初始菌落总数为(41.69±2.00)CFU/g,远小于巴氏灭菌(1.26±0.34)×103 CFU/g。在相同贮藏温度下,与巴氏灭菌相比较,过热蒸汽灭菌能有效减缓小龙虾感官评分的下降,菌落总数和TVB-N含量的上升,挥发性气味的变化。综合分析小龙虾的感官评分,菌落总数和TVB-N含量的变化,过热蒸汽灭菌的产品所对应的货架期为48 d(4℃)和27 d(10℃),比巴氏灭菌分别延长了24 d(4℃)和15 d(10℃)。【结论】过热蒸汽的处理能保障熟制小龙虾冷藏品质,延长货架期,在小龙虾加工中具有良好应用前景。【Objective】This aim of this work was to study the effects of superheated steam on the quality of cooked crayfish products during refrigerated storage.【Objective】The cooked crayfish products were sterilized by superheated steam and pasteurization respectively,and then stored at 4℃or 10℃.Sensory evaluation,total bacterial count,total volatile base nitrogen(TVB-N),peroxide value(POV)and volatile odor were measured.【Results and Conclusion】The results showed that the total initial colonies of crayfish products were 41.69±2.00 CFU/g after superheated steam treatment,which was much lower than that of pasteurization[(1.26±0.34)×103 CFU/g)].When it was compared with pasteurization at the same storage temperature,superheated steam sterilization could effectively slow down the decline of sensory score,the increase of total colonies and TVB-N content,and the change of volatile odor of crayfish products.According to changes of sensory evaluation,total bacterial count and TVB-N content,the shelf life of the steam group was up by 48 d at 4℃and 27 d at 10℃,which was extended by 24 d and 15 d respectively when it was compered with the pasteurized group.Superheated steam sterilization could guarantee the quality of cooked crayfish products,prolong the shelf life and could be a promising sterilization technology for crayfish products.

关 键 词：小龙虾 熟制品 过热蒸汽 冷藏 货架期 电子鼻 

分 类 号：TS254.4[轻工技术与工程—水产品加工及贮藏工程]