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投稿时间：2016-06-13
投稿时间：2016-06-13
中文摘要: 以金鲳鱼为原料，采用真空渗透腌制，再经油炸、微波快速脱水处理，并经真空包装后采用超高压灭菌处理，研 制半干即食金鲳鱼。本研究在超高压压力、保压时间及协同温度 3 个单因素实验基础上，采用 Box-Behnken 设计通过响 应面分析，对超高压的灭菌条件进行优化，并且，测定了经超高压处理后的半干即食金鲳鱼质构特性。结果表明：在压强 430 MPa、 保压时间 20 min、 处理温度 30 ℃的条件下， 样品的菌落总数对数由初始 4.176 lg CFU/g 降低至 2.263 7 lg CFU/g，杀菌效果显著，可达到水产制品的食品安全国标要求。此外，随着处理压力增大，样品的剪切力、硬度、回复性、弹 性和咀嚼性等各项质构指标均呈上升趋势，且显著高于传统热杀菌（高压蒸汽灭菌、巴氏灭菌）样品的各指标。
Abstract:Golden pompano used as raw material， semi-dry ready-to-eat product of golden pompano was pre－ pared by vacuum infiltration， rapid dehydration with frying and microwave， and vacuum packaging followed by sterilization with ultra high pressure processing （HPP）. In this study， response surface analysis with Box -Behnken design was used and the sterilization conditions were optimized on the basis of single factor experi－ ments， including pressure， treatment time and temperature. In addition， the texture properties of the product were measured. The results showed under the conditions of 430 MPa for 20 min at 30 ℃， the total plate count was significantly reduced from 4.176 lg CFU/g to 2.2637 lg CFU/g， and reached the safety standard for aquatic products. Moreover， the firmness， hardness， resilience， springiness and chewiness displayed the rising trend with the increasing of pressure and were significantly higher than those of the samples sterilized by high pressure steam sterilization and pasteurization.
文章编号：201705026 中图分类号： 文献标志码：A
基金项目:海南省产学研一体化专项项目（CXY20140008）
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