微波杀菌联合Nisin、乳酸钠对调味小龙虾虾尾微生物及常温贮运品质的影响  

Effects of microwave sterilization combined with Nisin and sodium lactate on microorganisms and qualities of seasoned crayfish tails stored at room temperature

作　　者：高燕 魏帮鸿 余进祥 傅雪军 郭全友 郑尧 胡火根 GAO Yan;WEI Banghong;YU Jinxiang;FU Xuejun;GUO Quanyou;ZHENG Yao;HU Huogen(College of Marine Food and Biological Engineering,Jiangsu Ocean University,Lianyungang 222005,China;Key Laboratory of Ocean and Polar Fishery Innovation,Ministry of East China Sea Fisheries Research,Ministry of Agriculture and Rural Affairs,Chinese Academy of Fishery Sciences,Shanghai 200090,China;Jiangxi Aquatic Biological Protection and Rescue Center,Nanchang 330029,China)

机构地区：[1]江苏海洋大学海洋食品与生物工程学院,江苏连云港222005 [2]中国水产科学研究院东海水产研究农业农村部远洋与极地渔业创新重点实验室,上海200090 [3]江西省水生生物保护救助中心,江西南昌330029

出　　处：《食品与发酵工业》2024年第18期177-185,共9页Food and Fermentation Industries

基　　金：中国水产科学研究院基本科研业务费资助(2020TD68);2022年度江西省农牧渔业科研指导性课题(44)。

摘　　要：该文以调味小龙虾虾尾为研究对象,通过微生物、理化指标、电子舌及气相色谱-离子迁移色谱(gas chromatography ion-mobility spectrometry,GC-IMS)等方法,采用主成分分析(principal components analysis,PCA)对微波杀菌联合生物保鲜剂的控菌效果及常温短期贮运品质特性进行研究。结果表明,微波杀菌联合4%(质量分数)乳酸钠+0.5 g/kg Nisin能抑制调味小龙虾虾尾常温贮运期间的菌落总数、总挥发性盐基氮(total volatile basic nitrogen,TVB-N)含量、pH值的增长,减缓常温贮运期间硬度、咀嚼性和胶黏性的劣变,将调味小龙虾虾尾常温贮运周期延长至3 d。GC-IMS结果表明,微波杀菌时间18 min组中醇类、酮类物质含量显著高于10 min和15 min组;电子舌结果表明,微波杀菌时间及贮藏时间的延长显著增加调味小龙虾尾的咸味;GC-IMS和电子舌PCA结果表明,微波杀菌时间18 min组与10 min、15 min组存在明显差异;综合感官评价结果发现,微波杀菌15 min联合4%乳酸钠+0.5 g/kg Nisin的生物保鲜剂可以显著抑制调味小龙虾尾常温贮运过程中微生物生长繁殖的同时减缓其常温贮运品质的劣变,实现了调味小龙虾虾尾常温贮运期3 d。Through the use of various methods including microbiological and physicochemical analysis,electronic tongue,and gas chromatography-ion mobility spectrometry(GC-IMS),the antibacterial effects and quality characteristics of microwave sterilization combined with biological preservatives on seasoned crayfish tail meat during short-term storage at room temperature were studied by principal component analysis.The results showed that microwave sterilization combined with 4%(mass fraction)sodium lactate and 0.5 g/kg Nisin could significantly inhibit the growth of bacteria,total volatile basic nitrogen contents,and pH value.It also mitigated the deterioration of hardness,chewiness,and viscosity during storage at room temperature,and extended the shelf life of seasoned crayfish tail meat to 3 days.GC-IMS results showed that the contents of alcohols and ketones in the group with an 18 min microwave sterilization time were significantly higher than those in the 10 min and 15 min groups.The results of the electronic tongue showed that the extension in microwave treatment time and storage time significantly increased the saltiness of seasoned crayfish tail meat.Both GC-IMS and electronic tongue principal component analysis results indicated that there were significant differences between the 18-min microwave treatment group and the 10-min and 15-min groups.Combined with sensory evaluation,it was found that microwave sterilization combined with 4%sodium lactate and 0.5 g/kg Nisin for 15 minutes could effectively inhibit microbial growth and reproduction of seasoned crayfish tail meat during storage at room temperature and at the same time reduced the deterioration of its quality,allowing it to be stored at room temperature for 3 days.

关 键 词：调味小龙虾虾尾 微波杀菌 NISIN 乳酸钠 质构 风味 

分 类 号：TS254.4[轻工技术与工程—水产品加工及贮藏工程]