论文部分内容阅读
评价生物保鲜剂(水溶性壳聚糖0.4%+食用级植酸0.04%)结合气调包装(75%CO2+25%N2)和冰温〔(-2±0.5)℃〕贮藏的复合保鲜技术对模拟蟹肉的保鲜效果。通过测定样品的菌落总数、理化指标和感官指标及其与贮藏时间的相关性,分析V_1(真空包装)、V_2(真空包装+保鲜剂)、M1(气调包装)和M_2(气调包装+保鲜剂)等处理方式对冰温贮藏条件下模拟蟹肉品质的影响。结果表明,模拟蟹肉冰点为(-3.4±0.5)℃,添加保鲜剂后冰点基本不变。冰温贮藏模拟蟹肉的合适温度为(-2±0.5)℃。模拟蟹肉贮藏至56d时,各组样品的菌落总数都小于1 logCFU/g,保持良好的感官品质。贮藏至70d时,V_1组样品菌落总数为3.32logCFU/g,其它3组样品的菌落总数均小于1logCFU/g。贮藏70d后V_2、M_1和M_2组样品细菌总数均呈明显的上升趋势。经综合评定,冰温贮藏条件下V_1样品的货架期为84d左右,M_1和M_2样品的货架期为98d左右,V_2样品的货架期最长,可达到100d以上。研究结果显示复合保鲜技术可明显抑制腐败菌的繁殖,延缓感官品质的下降,在模拟蟹肉产业化中显示了良好的实际应用前景。菌落总数、硬度、胶着性的变化与贮藏时间呈显著正相关,感官评分、凝聚性、回复性与贮藏时间呈显著负相关。将这些指标作为反映模拟蟹肉品质变化的指标。而pH、TVB-N、白度在贮藏期变化不大,不适合作为反映模拟蟹肉品质变化的指标。
Evaluation of biocide (water-soluble chitosan 0.4% + edible phytic acid 0.04%) combined with modified atmosphere packaging (75% CO2 + 25% N2) and ice temperature 〔(-2 ± 0.5) ℃〕 Storage of composite preservation technology The simulation of fresh crab preservation effect. V_1 (vacuum packaging), V_2 (vacuum packaging + preservative), M1 (modified atmosphere packaging) and M_2 (modified atmosphere packaging) were analyzed by measuring the total number of colonies, physical and chemical indicators and sensory indexes of the samples and their correlation with the storage time. Preservative) and other treatments on the quality of simulated crab meat under the condition of ice-cold storage. The results showed that the freezing point of simulated crab meat was (-3.4 ± 0.5) ℃, and the freezing point was almost unchanged after adding preservative. The optimum temperature for storing simulated crab meat at ice temperature is (-2 ± 0.5) ℃. When the simulated crab meat was stored for 56 days, the total number of colonies in each group of samples was less than 1 logCFU / g, which maintained a good sensory quality. When stored for 70 days, the total number of colonies in V_1 group was 3.32 log CFU / g, while the other three groups all had less than 1 log CFU / g in total. After 70 days of storage, the total number of bacteria in V_2, M_1 and M_2 groups showed a clear upward trend. After a comprehensive evaluation, the shelf life of V_1 samples was about 84 days under the condition of ice temperature storage, the shelf life of M_1 and M_2 samples was about 98 days, and the V_2 samples had the longest shelf life of more than 100 days. The results showed that the composite preservation technology can significantly inhibit the propagation of spoilage bacteria, delaying the decline of sensory quality, which shows a good practical application prospect in the simulation of crab meat industrialization. There was a significant positive correlation between the changes of colony count, hardness and adhesiveness and the storage time. There was a significant negative correlation between sensory score, cohesion, recovery and storage time. These indicators as a reflection of changes in crab quality indicators. However, pH, TVB-N, whiteness did not change much during storage, which was not suitable as an index to reflect the change of quality of simulated crab meat.