| 超高压灭菌保存即食鲜虾的研究 |
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| 引用本文： | 欧仕益,梁敏仪,黄才欢,段翰英,周华,吴建中.超高压灭菌保存即食鲜虾的研究[J].食品科技,2012(7):150-152. |
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| 作者姓名： | 欧仕益 梁敏仪 黄才欢 段翰英 周华 吴建中 |
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| 作者单位： | 暨南大学食品科学与工程系 |
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| 基金项目： | 广东省教育部产学研专项项目(2009B090300422、2009B090200012);粤港关键领域重点突破招标项目佛山专项(2009Z026) |
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| 摘 要： | 以对虾为试验原料,采用不同压力和保压时间处理鲜虾仁,研究了超高压的杀菌效果以及对产品质构的影响;结果表明,压力是影响杀菌效果的主要因素。当压力为500MPa,连续加压2次,每次保压时间为15min时,具有最佳灭菌效果。与沸水中灭菌和高温灭菌相比,超高压灭菌对对虾质构的影响最小,能较好地保持虾仁的硬度、咀嚼性和弹性;真空包装能有效延长的货架期。因此,采用真空包装和超高压灭菌处理是即食虾产品的最佳保存工艺。
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| 关 键 词： | 即食对虾 超高压灭菌 包装 质构 |
Preparation of instant prawns using ultra high pressure |
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| OU Shi-yi,LIANG Min-yi,HUANG Cai-huan,DUAN Han-ying,ZHOU Hua,WU Jian-zhong.Preparation of instant prawns using ultra high pressure[J].Food Science and Technology,2012(7):150-152. |
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| Authors: | OU Shi-yi LIANG Min-yi HUANG Cai-huan DUAN Han-ying ZHOU Hua WU Jian-zhong |
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| Affiliation: | (Department of Food Science and Engineering,Jinan University,Guangzhou 510632) |
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| Abstract: | Ultra high pressure(UHP) technology was used to preserve fresh prawns.The results showed that pressure levels and holding time were the main effective factors for sterilization.The best sterilization effect was obtained when pressure was kept at 500 MPa for 15 minutes by two cycles.UHP treatment could keep better hardness,springiness and chewiness of prawns than sterilization by boiling and autoclaving.And vacuum packaging is better than salt soaking packaging for elongation of shelf life.Therefore,the UHP treatment combined with vacuum packaging is an optimal technology to preserve the instant prawns. |
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| Keywords: | instant prawns ultra-high pressure packaging texture |
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