杀菌条件对即食醉制虾仁品质的影响

摘要

In order to acquire ready-to-eat shrimps with longer shelf life and higher moisture content, this paper investigated the effects of different heat treatments on the sterilization quality of the shrimps. The results showed that proper heat treatments reduced the total viable count of microbiological to less than 10cfu/g. Heat treatments changed the color and texture of the shrimps and both value a^＊and b^＊value of the shrimp surface significantly increased （P 〈 0.05） as well as L＊ value. The hardness and springiness also increased. Combined with the result of sensory evaluation, the optimum sterilization of ready-to-eat shrimps were 85 ℃ and 30min.%为了获得高水分含量常温即食虾仁产品，本文研究了不同热杀菌条件对醉制即食虾仁的杀菌效果和品质影响。研究表明，适宜的杀菌条件可以将虾仁产品茵落总数降至10cfu／g以内，同时未检出致病菌。杀菌后虾仁表观a^＊值和b^＊值均显著增加（P〈0．05），亮度L^＊值提高，虾仁内部a^＊值和b^＊值变化与表观一致，但是亮度降低；虾仁硬度和弹性呈上升趋势，结合感官评价结果得出即食醉制虾仁最佳杀菌工艺为85℃处理30min，在此条件下虾仁可以最大程度保持其原有品质。