接种发酵糟鱼的杀菌工艺  

Sterilization process of inoculated rice mash fish

作　　者：高沛 曹雪[1,2] 姜启兴 于沛沛[1,2] 夏文水 GAO Pei;CAO Xue;JIANG Qixing;YU Peipei;XIA Wenshui(School of Food Science and Technology,Jiangnan University,Wuxi 214122,China;Jiangsu Collaborative Innovation Center of Food Safety and Quality Control,Jiangnan University,Wuxi 214122,China)

机构地区：[1]江南大学食品学院,江苏无锡214122 [2]江南大学,江苏省食品安全与质量控制协同创新中心,江苏无锡214122

出　　处：《水产学报》2021年第7期1132-1139,共8页Journal of Fisheries of China

基　　金：国家自然科学基金(31801575);中央高校基本科研业务费专项(JUSRP121008);国家现代农业产业技术体系专项(CARS-45-27)。

摘　　要：为了探究接种发酵糟鱼的杀菌工艺,实验以草鱼作为原料,分析了干燥程度、杀菌条件等关键工艺参数对接种发酵糟鱼理化特性、感官特性等品质的影响,以及保藏期间产品食用安全品质的变化。结果显示,当糟制前鱼块干燥至水分含量分别为63.48%、55.37%和47.76%时,糟制后鱼块的水分活度值(Aw)分别为0.86、0.82和0.78。在杀菌强度F=5 min时,90和95℃杀菌处理后,产品出现胀袋现象;当F≥6.5 min时,产品均达到商业无菌状态,并且产品的a^(*)值随杀菌温度升高而显著增大,L^(*)值、b^(*)值和剪切力变化不显著,杀菌温度为95℃时具有最高的感官评分84.9。在120 d贮藏期内,4和25℃贮藏的产品均未检出肠杆菌,且pH值和Aw值变化不大,其中4℃下贮藏的即食糟鱼具有更佳的感官品质。因此,接种糟鱼的最佳杀菌工艺为安全杀菌强度F=6.5 min、温度95℃、杀菌时间17.4 min,产品贮藏期可达120 d。研究表明,合理的干燥程度、杀菌条件以及保藏温度等关键工艺能够有效提高糟鱼的保藏品质。本研究对于促进草鱼的加工利用,提高杀菌即食水产品的品质具有重要的实践意义。Rice mash fish is one of the traditional fermented fish products in China, with unique flavor, taste and bright color. However, shortcomings such as long fermentation time, low safety, short storage period and inconvenient consumption, limit its commercial development. Modern biological fermentation technology(inoculated fermentation) can effectively shorten the fermentation time and improve the safety, while thermal sterilization technology provides a way for prolonging the storage life and for being convenient ready-to-eat. In order to explore the sterilization process of inoculated rice mash grass carp, the influence of key technological parameters such as drying degree and sterilization condition on physicochemical property, sensory property and preservation quality was analyzed in this study. The results showed that the water activity(Aw) of the final product was 0.86,0.82 and 0.78, under the drying degree of 63.48%, 55.37% and 47.76%, respectively. At the F-value of 5 min, the bulgy product was observed after sterilization treatment at 90 ℃ and 95 ℃. When F-value was more than 6.5 min,the product was commercially sterile. At the same time, a^(*) value significantly increased(P < 0.05) with the increase of sterilization temperature, while no obvious changes were observed in L^(*) value, b^(*) value and shear force(P > 0.05). The highest sensory score was 84.9 at the sterilization temperature of 95 ℃ with 17.4 min. During the 120 d storage period, Enterobacteria was not detected in the products both stored at 4 ℃ and 25 ℃, and the product stored at 4 ℃ had a better sensory quality. Therefore, the optimal sterilization conditions for inoculated rice mash grass carp are as follows: F=6.5 min, T= 95 ℃, t=17.4 min, and the storing period under this treatment can reach 120 days. In conclusion, reasonable drying degree, sterilization conditions and storage temperature can effectively improve the quality of inoculated rice mash grass carp during the storage. This paper could practically promote the pro

关 键 词：糟鱼 干燥程度 杀菌 保藏温度 

分 类 号：TS254.4[轻工技术与工程—水产品加工及贮藏工程]