冷藏调理即食鲨鱼皮保鲜技术研究
本文以鲨鱼皮为原料,将栅栏防腐技术应用于冷藏调理即食鲨鱼皮的保鲜。单因素试验选择并确定冷藏调理即食鲨鱼皮的适宜前期减菌技术与抑菌保鲜剂及其浓度范围;采用L9(34)正交试验设计,以菌落总数和挥发性盐基氮(TVB-N)为衡量指标,优化抑菌保鲜液的配比。研究结果表明:臭氧杀菌技术能有效实现冷藏调理即食鲨鱼皮的前期减菌作用,在臭氧浓度固定为500mg/kp的条件下,作用25min时,前期减菌效果明显。优化后的冷藏调理即食鲨鱼皮抑菌保鲜液的配比为,山梨酸钾0.060g·kg-1,乳酸链球菌素(Nisin)0.4g·kg-1,保鲜液pH≤4.5;在此条件下,产品的保鲜效果最好,在0℃～4℃条件下,可防腐保鲜60d。
In this study,the hurdle antiseptic technology was used to preserve the chilled instant sharkskin. The suitable pre-sterilization technique,the bacteriostat and the consistence of the bacteriostat were explored by the single-factor tests. The best proportion of the preservation solution was optimized according to the total number of bacterial colony and the total volatile basic nitrogen by orthogonal experimental design of L9(34) . The results showed that:the pre-sterilization of the chilled instant sharkskin was effectual by ozone treatment,the ozone treatment condition was setting the consistence of 500 mg/kg,treatment time was 25min. The best proportion of the preservation solution was 0.060 g·kg-1 potassium sorbate,0.4 g·kg-1 Nisin and the pH≤4.5. Under this condition,the chilled instant sharkskin has got the best preservation effect,which can be stored in the condition at 0℃～4℃ for 60 days.
标题：冷藏调理即食鲨鱼皮保鲜技术研究
英文标题：Study on the preservation technique of the chilled instant shark skin
作者：
王丽虹 福建农林大学食品科学学院
杨清清 福建农林大学食品科学学院
吕峰 福建农林大学食品科学学院
陈燕 福州宏东食品有限公司
中文关键词:冷藏调理即食鲨鱼皮,前期减菌,复合保鲜液,保鲜,,
英文关键词:the chilled instant sharkskin,pre-sterilization,composite preservation fluid,preservation,,
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