摘要
研究超高压处理对鱿鱼品质和货架期的影响。在25℃下,对鱿鱼进行200,400,600 MPa,5,10,20min的超高压处理。在4℃条件下储藏10d后,分析超高压对储藏期间鱿鱼的水分、蛋白质、脂肪、pH和菌落总数的影响。结果表明:储藏前,超高压对鱿鱼基本组分基本没有影响,随压力增加和时间的延长,水分、脂肪、蛋白质含量及pH没有显著变化,但总菌落数显著下降,于600 MPa处理20 min后,总菌落数下降1.7lg CFU/g左右;储藏10d后,对照组的菌落总数上升至7.0lg CFU/g,而超高压处理各组仍保持较低水平。由此可见,超高压处理可以保留鱿鱼的营养品质、延长其货架期。
Effects of high hydrostatic pressure（HHP）treatments on the quality and shelf life of squid were studied.Squid muscles were high-pressure processed at pressure levels of 200,400,600 MPa for5,10,20minutes（25℃）.Then the treated samples were stored at4 ℃for 10 days.The effects of HHP on biochemical,pH and microbiological characteristics were analyzed.The results showed that HHP retained the moisture,protein and fat contents of fresh squid.And no significant changes were observed in pH after processing.HHP resulted in significant reductions（P〈0.05）in microorganisms.The total viable counts（TVC）decreased by 1.7lg CFU/g after treated with 600 MPa for 20 min.The treated samples maintained lower viable counts throughout the storage,while the TVC of untreated samples increased to 7.0lg CFU/g.Therefore,HHP is effective in preserving the quality and extending the shelf life of squid.
出处
《食品与机械》
CSCD
北大核心
2015年第3期135-139,共5页
Food and Machinery
基金
国家自然基金项目(编号:31271955)
关键词
超高压
鱿鱼
货架期
微生物
high hydrostatic pressure
squid
shelf life
microorganism
