栅栏技术优化即食调味珍珠贝肉工艺的研究

文章运用栅栏效应的理论，确定了高水分型即食调味珍珠贝肉食品的制作工艺，分析了各种常见栅栏因子对制品感官品质及微生物的影响，优化前处理、烘干工艺、杀菌工艺、pH、水分活度（activity water，Aw）和低温处理等多种栅栏因子，形成有效防止制品腐败变质的栅栏模式。试验结果表明，原料前处理需用3％的食盐进行了清洗；采用0．15％柠檬酸溶液调节pH为5．6～5．7；贝肉调味后需经烫煮；产品水分含量45％～50％，Aw为0．88～0．90；产品真空包装，低温处理24h，再采用巴氏杀菌（80～85℃、30min），能较好地保持产品的品质和风味，延长保存期，保持珍珠贝肉特有的鲜味和营养价值，促进珍珠贝肉的开发利用。

Optimization of seasoned dried Pinctada fucata meat by hurdle technology

The study aimed to develop high-Aw seasoned dried Pinctadafucata meat through the application of hurdle technology. The effects of different hurdles on the sensory quality and microbial stability of the product during storage were investigated. Several moderate strength hurdles that pretreatment, drying process, sterilization process, pH, Aw and low temperature treatment were designed. Because of the mutual effects between the hurdle effects, a model of guarantee quality hurdle was formed. The result showed that pretreatment condition was using 3% salt to clean the material, 0. 15% citric acid added to adjust pH 5.6 -5.7, boiling after seasoned, controlling the moisture content 45 % -50% , Aw 0. 88 -0. 90, vacuum packaging, 24 h of low temperature treatment before pasteurization at 80 -85℃ for 30 min. By this technique, the high moisture seasoned dried P.fucata product was developed, which can still be stored long time, hold special taste and nutrition and has such advantages as feeling soft, delicious and good quality. It will promote the development and utilization of P. fucata meat.