高水分烤虾制品保鲜技术优化

食品科学 ›› 2012, Vol. 33 ›› Issue (20): 352-356.

高水分烤虾制品保鲜技术优化

王焕庆1,2，李学英1，杨宪时1,*，郭全友1，赵前程3

1.中国水产科学研究院东海水产研究所 2.南京迪天环境技术有限公司 3.大连海洋大学食品科学与工程学院

收稿日期:2011-09-16 修回日期:2012-09-23 出版日期:2012-10-25 发布日期:2012-11-09
通讯作者: 杨宪时 E-mail:yangxianshi@21cn.com
基金资助:
农业部引进国际先进农业科学技术项目；中央级公益性科研院所基本科研业务费专项资金

Optimization of Blends of Three Preservatives Added to High-Moisture Roast Shrimp

Received:2011-09-16 Revised:2012-09-23 Online:2012-10-25 Published:2012-11-09

摘要/Abstract

摘要： 在高水分烤虾中添加双乙酸钠、乳酸钠、山梨酸钾，(36±1)℃贮藏10d后测量其菌落总数，以菌落总数的对数值为指标，按照三元二次正交旋转组合设计探讨3种防腐保鲜剂的交互作用及最佳配比。结果表明：3种防腐保鲜剂的抑菌效果依次为乳酸钠＞山梨酸钾＞双乙酸钠，而3者之间交互作用不显著，通过典型相关分析得出3种防腐保鲜剂双乙酸钠、乳酸钠、山梨酸钾在高水分烤虾中的最佳添加量分别为0.44、22.60、0.55g/kg，此时菌落总数对数值取得最小值为2.26，即菌落总数为180CFU/g。模型经验证实验误差为3.55%，表明回归模型回归效果较好。

关键词: 烤虾, 保鲜, 抑菌, 交互效应

Abstract: The respective amounts of sodium diacetate, sodium lactate and potassium sorbate added together to high-moisture roasted shrimp were optimized using a three-variable quadratic orthogonal rotation combination design. Aerobic plate count of high-moisture roasted shrimp with preservative treatments after 10 d of storage was used as response dependent variable. The results show that in decreasing order, the antimicrobial effects of the preservatives were sodium lactate, potassium sorbate and sodium diacetate. There were no significant interaction effects among them. The optimum amounts of sodium diacetate, sodium lactate and potassium sorbate added to high-moisture roasted shrimp were 0.44, 22.60 g/kg and 0.55 g/kg, respectively, resulting in minimum logarithmic aerobic plate count of 2.26 (lg(CFU/g)) as predicted by the developed regression model, that is, the aerobic plate count is 180 CFU/g. The relative error between the predicted logarithmic aerobic plate count and its actual counterpart was 3.55%, suggesting that this regression model was reliable.

Key words: roast shrimp, preservation, antibacterial effect, interaction

中图分类号:

TS254.4

王焕庆1,2，李学英1，杨宪时1,*，郭全友1，赵前程3. 高水分烤虾制品保鲜技术优化[J]. 食品科学, 2012, 33(20): 352-356.

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