低温等离子体对即食鱿鱼丝品质的影响研究
发布时间：2018-12-14 11:00
【摘要】：本实验研究了低温等离子体对即食鱿鱼丝的灭菌效果以及铝塑包装、真空包装、气调包装对等离子体灭菌效果的影响,同时研究了等离子体灭菌对即食鱿鱼丝品质的影响,测定低温等离子体处理前后鱿鱼丝感官品质、质构、风味、pH值、持水性、蛋白质含量、挥发性盐基总氮、硫代巴比妥酸值、过氧化值、酸价及脂肪酸的变化,并通过使用Arrhenius方程建立了经气调包装低温等离子体处理后的鱿鱼丝货架寿命期模型。研究结果如下:1.低温等离子体在40-60 kV内电压强度越高,对鱿鱼丝的灭菌效果效果越好。在相同外界及参数条件下,10-90 s内灭菌时间越长,则对鱿鱼丝灭菌效果越好。从企业加工角度,以节约能源,保证灭菌高效为目的来看,60 kV 60 s时对鱿鱼丝的处理效果最佳,使细菌和真菌同时降到0.01×103cfu/g以下。2.等离子体对铝塑包装后的鱿鱼丝杀菌效果不佳,应该是铝塑包装的材质能够阻挡等离子体的穿透,因此不采用此包装进行等离子体灭菌。低温等离子体对气调包装的鱿鱼丝具有明显的杀菌效果,是一种高效的杀菌方法,并且75%CO2+25%N2的气调包装方式能够有效保持即食鱿鱼丝的品质。3.等离子体处理后鱿鱼丝的感官品质及营养品质无明显变化,但随贮藏时间的延长,鱿鱼丝pH值、TVB-N值、POV以及酸价呈上升趋势,但上升速度明显低于对照组,其水分含量、蛋白质含量呈下降趋势,但下降速度明显低于对照组,TBA相对较稳定,呈略微上升趋势,两组无明显差别。鱿鱼丝中含大量不饱和脂肪酸,且经过等离子体处理后,脂肪酸种类无变化,含量上仅降低2.54%。4.不同温度下随鱿鱼丝贮藏时间的延长,鱿鱼丝感官评分皆呈下降趋势,并且贮藏温度越高,感官品质降低的速率越快。贮藏期间鱿鱼丝过氧化值、TVB-N及菌落总数值均随着鱿鱼丝贮藏时间的延长不断上升,并且温度的高低决定着变化的速率。通过本研究建立的鱿鱼丝货架期预测模型可得30℃贮藏条件下鱿鱼丝货架期寿命为90天,35℃下货架寿命期为59天,40℃下货架寿命期为40天。
[Abstract]:The sterilizing effect of low temperature plasma on instant squid shredded and the effects of aluminum plastic packaging, vacuum packaging and atmosphere packaging on plasma sterilization were studied. The effect of plasma sterilization on the quality of instant squid shredded was also studied. The changes of sensory quality, texture, flavor, pH value, water holding capacity, protein content, volatile base total nitrogen, thiobarbituric acid value, peroxide value, acid value and fatty acid were measured before and after low temperature plasma treatment. The shelf life model of squid shredded by low temperature plasma treatment was established by using Arrhenius equation. The results are as follows: 1. The higher the voltage intensity of low temperature plasma in 40-60 kV, the better the sterilization effect of squid shredded. The longer sterilizing time within 10-90 s, the better the sterilization effect of shredded squid was under the same external and parameter conditions. From the point of view of enterprise processing, in order to save energy and ensure sterilizing efficiency, the treatment effect of 60 kV 60 s on squid shredded was the best, which reduced bacteria and fungi to less than 0. 01 脳 103cfu/g at the same time. Plasma can not sterilize the squids after aluminum and plastic packaging. It should be that the material of aluminum-plastic packaging can block the penetration of plasma, so it is not used to sterilize by plasma. Low temperature plasma has obvious bactericidal effect on squid shredded in modified atmosphere, and it is an efficient sterilization method. Moreover, 75%CO2 25%N2 can effectively keep the quality of ready-to-eat squid shredded by the modified atmosphere packaging method. After plasma treatment, the sensory and nutritional quality of shredded squid showed no significant change, but with the prolongation of storage time, the pH value, TVB-N value, POV value and acid value of squid silk showed an increasing trend, but the rising speed was obviously lower than that of the control group, and the water content of the shredded squid increased. The protein content showed a downward trend, but the decreasing rate was obviously lower than that of the control group. The TBA was relatively stable and slightly increased, and there was no significant difference between the two groups. There are a lot of unsaturated fatty acids in the squid shredded, and after plasma treatment, the kinds of fatty acids have no change, and the content of the fatty acids is only reduced by 2.54. 4. The sensory score of squid silk decreased with the prolongation of storage time at different temperatures, and the higher the storage temperature, the faster the sensory quality decreased. During storage, the peroxide value, TVB-N and total colony value of squid silk increased with the prolongation of storage time, and the rate of change was determined by the temperature. The shelf life prediction model of squid silk was established in this paper. The shelf life of squid silk was 90 days at 30 鈩，
本文编号：2378503
[Abstract]:The sterilizing effect of low temperature plasma on instant squid shredded and the effects of aluminum plastic packaging, vacuum packaging and atmosphere packaging on plasma sterilization were studied. The effect of plasma sterilization on the quality of instant squid shredded was also studied. The changes of sensory quality, texture, flavor, pH value, water holding capacity, protein content, volatile base total nitrogen, thiobarbituric acid value, peroxide value, acid value and fatty acid were measured before and after low temperature plasma treatment. The shelf life model of squid shredded by low temperature plasma treatment was established by using Arrhenius equation. The results are as follows: 1. The higher the voltage intensity of low temperature plasma in 40-60 kV, the better the sterilization effect of squid shredded. The longer sterilizing time within 10-90 s, the better the sterilization effect of shredded squid was under the same external and parameter conditions. From the point of view of enterprise processing, in order to save energy and ensure sterilizing efficiency, the treatment effect of 60 kV 60 s on squid shredded was the best, which reduced bacteria and fungi to less than 0. 01 脳 103cfu/g at the same time. Plasma can not sterilize the squids after aluminum and plastic packaging. It should be that the material of aluminum-plastic packaging can block the penetration of plasma, so it is not used to sterilize by plasma. Low temperature plasma has obvious bactericidal effect on squid shredded in modified atmosphere, and it is an efficient sterilization method. Moreover, 75%CO2 25%N2 can effectively keep the quality of ready-to-eat squid shredded by the modified atmosphere packaging method. After plasma treatment, the sensory and nutritional quality of shredded squid showed no significant change, but with the prolongation of storage time, the pH value, TVB-N value, POV value and acid value of squid silk showed an increasing trend, but the rising speed was obviously lower than that of the control group, and the water content of the shredded squid increased. The protein content showed a downward trend, but the decreasing rate was obviously lower than that of the control group. The TBA was relatively stable and slightly increased, and there was no significant difference between the two groups. There are a lot of unsaturated fatty acids in the squid shredded, and after plasma treatment, the kinds of fatty acids have no change, and the content of the fatty acids is only reduced by 2.54. 4. The sensory score of squid silk decreased with the prolongation of storage time at different temperatures, and the higher the storage temperature, the faster the sensory quality decreased. During storage, the peroxide value, TVB-N and total colony value of squid silk increased with the prolongation of storage time, and the rate of change was determined by the temperature. The shelf life prediction model of squid silk was established in this paper. The shelf life of squid silk was 90 days at 30 鈩，
本文编号：2378503
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