| 栅栏技术在调味对虾制品中的应用 |
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| 引用本文： | 李莹,周剑忠,黄开红,黄自苏,王英,单成俊,张丽霞. 栅栏技术在调味对虾制品中的应用[J]. 江西农业学报, 2008, 20(9): 115-117 |
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| 作者姓名： | 李莹 周剑忠 黄开红 黄自苏 王英 单成俊 张丽霞 |
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| 作者单位： | 江苏省农业科学院,农产品加工研究所,江苏,南京,210014;江苏省农业科学院,农产品加工研究所,江苏,南京,210014;江苏省农业科学院,农产品加工研究所,江苏,南京,210014;江苏省农业科学院,农产品加工研究所,江苏,南京,210014;江苏省农业科学院,农产品加工研究所,江苏,南京,210014;江苏省农业科学院,农产品加工研究所,江苏,南京,210014;江苏省农业科学院,农产品加工研究所,江苏,南京,210014 |
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| 摘 要： | 研究了各种常见栅栏因子（水分活度、pH、防腐剂、杀菌方式）对制品感官品质及贮藏稳定性的影响，通过正交实验和感官评价等方法确定出最优的保质栅栏组合：Aw0．92、柠檬酸添加量0．2％，复合保鲜剂为0．02％Nisin和1％乳酸钠，95oC杀菌40min。4℃下即食调味对虾制品可保存9个月以上。
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| 关 键 词： | 对虾 贮藏稳定性 栅栏技术 对虾制品 |
Application of Hurdle Technology in Seasoned Penaeus Product |
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| LI Ying,ZHOU Jian-zhong,HUANG Kai-hong,HUANG Zi-su,WANG Ying,SHAN Cheng-jun,ZHANG Li-xia. Application of Hurdle Technology in Seasoned Penaeus Product[J]. Acta Agriculturae Jiangxi, 2008, 20(9): 115-117 |
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| Authors: | LI Ying ZHOU Jian-zhong HUANG Kai-hong HUANG Zi-su WANG Ying SHAN Cheng-jun ZHANG Li-xia |
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| Affiliation: | LI Ying, ZHOU Jian - zhong, HUANG Kai - hong, HUANG Zi - su, WANG Ying, SHAN Cheng - jun,ZHANG Li - xia (Institute of Agricultural Products Processing, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, China) |
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| Abstract: | The effect of several normal hurdle factors(water activity,pH,preservative and sterilization ways) on quality and stability of penaeus product was studied.Hurdle combinations were optimized by orthogonal experiments and organic assessment.The results showed that the optimum condition of four hurdle factors was as follows: Aw 0.92,citric acid 0.2%,nisin 0.02%,heat temperature 95℃,time 40min,sodium lactate 1%.The quality of the final products could be maintained well for 9 months at 4℃. |
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| Keywords: | Penaeus Storage stability Hurdle technology Penaeus products |
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