响应曲面法优化草鱼肉冷杀菌工艺

摘要

One-factor-at-a-time method in combination with response surface analysis based on Box-Behnken experimental design was employed to understand the effect of ClO2 concentration,H2O2 concentration and soaking time on cold sterilization of grass carp meat in terms of total bacterial count and reduction rate.The optimal conditions for maximum bacterial reduction rate were soaking in 157 mg/L ClO2-1.1 g/L H2O2 mixed solution for 6.4 min.Under the optimal conditions,the total bacteria count was reduced from 1.36 × 105 CFU/g to 1.50 × 104 CFU/g and the bacteria reduction was up to 89.01%.%以微生物菌落总数和减菌率为评价指标,采用单因素试验结合Box-Behnken法,研究ClO2质量浓度、H2O2质量浓度及浸泡处理时间对草鱼肉冷杀菌效果的影响。通过响应曲面分析,草鱼肉减菌预处理工艺最优条件为ClO2质量浓度157mg/L、H2O2质量浓度1.1g/L、浸泡处理时间6.4min,在此条件下草鱼肉经处理后细菌总数由1.36×105CFU/g降为1.50×104CFU/g,减菌率高达89.01%。