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利用低温等离子体对生食蟹糊灭菌效果及品质的影响进行了研究。实验研究了不同电压(30,45,60 k V)及不同处理时间(30,60,90s,120s)下低温等离子体对生食蟹糊的杀菌率及优化杀菌条件下生食蟹糊不同储存时间(30,60,90,180d)时微生物含量、感官品质、p H值、挥发性盐基总氮TVB-N(total volatile basic nitrogen)及脂肪酸变化。结果表明低温等离子体在60 k V处理90 s时灭菌效果最好,杀菌率达97.3%;低温等离子体可以有效地延长生食蟹糊的货架期,经低温等离子体处理的蟹糊菌落浓度虽然也逐渐上升,但增长速度明显小于对照样组;对照组蟹糊60d时感官评定已降至一般,90d时已不可接受,但实验组感官评定180d仍为较好;对照组TVB-N值180 d时已达28.66 mg/100g,而处理组仅为21.28 mg/100g;低温等离子体对生食蟹糊的营养影响不明显,说明等离子可以在有效杀灭菌类、延长生食蟹糊货架期的同时保持其原有的营养及理化性质不受影响。
The effects of low temperature plasma on sterilization and quality of raw crab paste were studied. The sterilization rate of raw crab paste by low temperature plasma at different voltage (30,45,60 kV) and different processing time (30,60,90s, 120s) was studied experimentally and the storage time of raw crab paste 30,60,90,180 d), sensory quality, p H value, total volatile basic nitrogen (TVB-N), and fatty acid change. The results showed that the sterilization effect of low temperature plasma at 90 kS for 90 s was the best, and the sterilization rate was 97.3%. Low temperature plasma could effectively prolong the shelf life of raw crab paste. The plasma concentration of crab paste at low temperature But also gradually increased, but the growth rate was significantly less than the control group; sensory evaluation of the control group crab paste 60d when the sensory evaluation has dropped to general, 90d has been unacceptable, but the sensory evaluation of the experimental group is still 180d; control group TVB-N 180 d reached 28.66 mg / 100g, while the treatment group was only 21.28 mg / 100g. The effect of low temperature plasma on the nutrition of raw crab paste was not obvious, indicating that the plasma can effectively kill fungi and extend the shelf life of raw crabs Maintain its original nutrition and physical and chemical properties are not affected.