草鱼肉酸化条件优化及其对微生物生长的影响

栅栏技术是近年来成功应用于鲜肉防腐保鲜的新技术,其中酸化(pH)是一个重要的栅栏因子。在栅栏技术理论的基础上,通过单因素试验和正交试验研究缓冲液类型、pH值、浓度和浸泡时间等酸化处理条件对草鱼肉贮藏过程中微生物生长的影响。结果表明,草鱼肉最佳酸化条件:以浓度为0.4 mol/L,pH为3.0的乳酸/乳酸钠缓冲液浸泡6min,该条件下,鱼肉低温贮藏6d时微生物菌落平均总数为5.85×104 CFU/g,远低于草鱼二级品微生物指标要求。

Optimization on acidification conditions of grass carp meat and effects on microorganism growth during preservation

Hurdle technology is a new technology successfully applied in the preservation of fresh meat,and acidification(pH) is one of important hurdle factors.In this study,the acidification buffer type,concentration and soaking time were investigated by single factor experiment and orthogonal experiment.The results showed that the optimal acidification condition for grass carp meat was as follow: 0.4 mol/L,pH 3.0 lactic acid/lactic acid sodium buffer,soaked 6 minutes,on this conditi-on,the average of the total number of microbial colonies was 5.85×104 CFU/g when the fish meat was stored in the low temperature,which was far lower than the requirement of the microbiology indicator in the level 2 products of the grass carp.