食品科学 ›› 2013, Vol. 34 ›› Issue (13): 218-223.doi: 10.7506/spkx1002-6630-201313046

• 生物工程 • 上一篇    下一篇

超高压处理对海参污染副溶血弧菌及细菌的影响

郝梦甄,胡志和*   

  1. 天津市食品生物技术重点实验室,天津商业大学生物技术与食品科学学院,天津 300134
  • 收稿日期:2012-04-26 修回日期:2013-05-18 出版日期:2013-07-15 发布日期:2013-06-28
  • 通讯作者: 胡志和 E-mail:shixian864L@163.com

Effect of Ultra-high Pressure Treatment on Vibrio parahaemolyticus and Total Bacteria of Sea Cucumber

HAO Meng-zhen,HU Zhi-he*   

  1. Tianjin Key Laboratory of Food and Biotechnology, College of Biotechnology and Food Science,Tianjin University of Commerce, Tianjin 300134, China
  • Received:2012-04-26 Revised:2013-05-18 Online:2013-07-15 Published:2013-06-28
  • Contact: HU Zhi-he E-mail:shixian864L@163.com

摘要:

研究超高压处理对海参中主要致病菌——副溶血弧菌及细菌总数的杀灭作用。以压力、时间及温度为主 要因素,分别利用正交试验设计和响应面试验设计优化超高压杀灭副溶血弧菌及海参超高压灭菌的最佳工艺条 件。结果表明:50℃条件下,150MPa、3min及45℃条件下,150MPa、5min能将细菌浓度为104、105、106、107、 108CFU/mL的副溶血弧菌全部杀灭;利用Design-Expert软件分析超高压处理使海参无菌的最优条件为300.72MPa、 30.7min、55.16℃,灭活率预测值为98.111%,经实验验证细菌总数灭活率为100%。

关键词: 超高压, 副溶血弧菌, 海参, 细菌总数

Abstract:

The effect of ultra-high pressure (UHP) on Vibrio parahaemolyticus (main pathogenic bacteria of sea cucumber)
and total bacteria of sea cucumber were studied. Three main UHP parameters including pressure, time and temperature
were investigated. An orthogonal array design was applied to establish the optimal UHP conditions for killing Vibrio
parahaemolyticus in sea cucumber. Meanwhile, response surface methodology was employed to optimize the studied UHP
parameters for total inactivation of bacteria. Complete inactivation of 104, 105, 106, 107 CFU/mL and 108 CFU/mL of Vibrio
parahaemolyticus was achieved by UHP treatment under the conditions of 150 MPa for 3 min at 50 ℃ or 150 MPa
for 5 min at 45 ℃. Response surface analysis with Design-Expert illustrated that the optimal UHP conditions for total
inactivation of bacteria were 300.72 MPa, 30.7 min and 55.16 ℃. The predicted inactivation rate of Vibrio parahaemolyticus
under the optimized conditions was 98.111%, while the observed value was 100%.

Key words: ultra-high pressure, Vibrio parahaemolyticus, sea cucumber, total bacterial count

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