| 响应曲面法优化草鱼肉冷杀菌工艺 |
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| 引用本文： | 王满生,刘永乐,王发祥,李向红,王建辉,俞健.响应曲面法优化草鱼肉冷杀菌工艺[J].食品科学,2011,32(20):48-51. |
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| 作者姓名： | 王满生 刘永乐 王发祥 李向红 王建辉 俞健 |
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| 作者单位： | 长沙理工大学食品与生物工程系 |
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| 基金项目： | 科技部科技人员服务企业行动项目(2009GJD20003); 湖南省科技重大专项(2010FJ1007); 湖南省研究生科研创新项目(CX2011B365) |
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| 摘 要： | 以微生物菌落总数和减菌率为评价指标，采用单因素试验结合Box-Behnken法，研究ClO2质量浓度、H2O2质量浓度及浸泡处理时间对草鱼肉冷杀菌效果的影响。通过响应曲面分析，草鱼肉减菌预处理工艺最优条件为ClO2质量浓度157mg/L、H2O2质量浓度1.1g/L、浸泡处理时间6.4min，在此条件下草鱼肉经处理后细菌总数由1.36×105CFU/g降为1.50×104CFU/g，减菌率高达89.01%。
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| 关 键 词： | 草鱼 冷杀菌 减菌 响应曲面法 |
Optimization of Cold Sterilization Process of Grass Carp Meat by Response Surface Analysis |
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| WANG Man-sheng,LIU Yong-le,WANG Fa-xiang,LI Xiang-hong,WANG Jian-hui,YU Jian.Optimization of Cold Sterilization Process of Grass Carp Meat by Response Surface Analysis[J].Food Science,2011,32(20):48-51. |
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| Authors: | WANG Man-sheng LIU Yong-le WANG Fa-xiang LI Xiang-hong WANG Jian-hui YU Jian |
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| Affiliation: | (Department of Food and Biological Engineering, Changsha University of Science and Technology, Changsha 410114, China) |
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| Abstract: | One-factor-at-a-time method in combination with response surface analysis based on Box-Behnken experimental design was employed to understand the effect of ClO2 concentration, H2O2 concentration and soaking time on cold sterilization of grass carp meat in terms of total bacterial count and reduction rate. The optimal conditions for maximum bacterial reduction rate were soaking in 157 mg/L ClO2-1.1 g/L H2O2 mixed solution for 6.4 min. Under the optimal conditions, the total bacteria count was reduced from 1.36 × 105 CFU/g to 1.50 × 104 CFU/g and the bacteria reduction was up to 89.01%. |
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| Keywords: | grass carp cold sterilization bacterial reduction response surface analysis |
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