过氧化氢耦合超声对扇贝减菌工艺的优化  

Optimization of Hydrogen Peroxide Coupled Ultrasound for Reducing Bacteria in Scallops

作　　者：罗联钰 吴清朋 徐清清 魏维鑫 朱金燕 刘家光 LUO Lianyu;WU Qingpeng;XU Qingqing;WEI Weixin;ZHU Jinyan;LIU Jiaguang(Fujian Zhengwei Biotechnology Co.,Ltd.,Fuzhou 350015)

机构地区：[1]福建正味生物科技有限公司,福州350015

出　　处：《食品工业》2024年第5期43-48,共6页The Food Industry

基　　金：福州市科技计划项目(2020-N-18);福州市科技重大项目(2022-ZD-025)。

摘　　要：优化扇贝减菌工艺,在单因素和正交试验基础上选取试验因素和水平,以减菌率为评价指标,运用PlackettBurman筛选出氧化氢浓度、固液比、减菌时间、超声波功率4个关键因素,并根据Box-Behnken响应面设计,对4个关键因子采用响应面分析法进行减菌工艺优化研究。得出最佳减菌工艺,即减菌时间10.6 min、料液质量比1︰5.3、过氧化氢浓度1.35%、超声功率170 W、pH 6.2、超声频率60 kHz。在该工艺条件下,减菌率(99.7%)与模型理论值(99.39%)的相对误差在±1%内。结合生产实际情况优选的扇贝减菌工艺稳定,为扇贝加工提供一定参考。Optimize the process of reducing bacteria in scallops. Selecting experimental factors and levels based on single factor and orthogonal experiments, and using the reduction rate as the evaluation index, Plackett Burman was used to screen out four key factors of hydrogen oxide concentration, solid-liquid ratio, reduction time, and ultrasonic power. Based on Box-Behnken response surface design, response surface analysis was used to optimize the reduction process for these four key factors. The optimal bacterial reduction process was obtained as follows: bacterial reduction time of 10.6 min, material to liquid mass ratio of 1︰5.3, hydrogen peroxide concentration of 1.35%, ultrasound power of 170 W, pH of 6.2, and ultrasound frequency of 60 kHz, under which bacterial reduction rate was 99.7%, and relative error with model theoretical value of 99.39% was within ±1%. The optimized process for reducing bacteria in scallops based on actual production condition is stable, providing a certain reference for the processing of scallops.

关 键 词：扇贝 减菌 过氧化氢 超声 

分 类 号：TS254.4[轻工技术与工程—水产品加工及贮藏工程]