牡蛎冰温气调保鲜技术研究
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摘要
我国牡蛎(Crassostrea gigas)产量居世界首位,牡蛎保鲜技术滞后。这种状况极大地限制了鲜活牡蛎的销售和牡蛎产业的发展。本文建立了牡蛎(Crassostrea gigas)冰温贮藏品质变化动力学模型及货架期模型,分析了气调保鲜过程中品质变化和腐败菌的变化规律,确定了牡蛎冰温气调保鲜工艺参数,根据HACCP原理,建立了牡蛎贮藏过程的质量安全控制体系,并对冰温保活牡蛎进行了初步探索。主要研究结果如下：
1.研究了冰温贮藏牡蛎品质变化。与4℃贮藏相比,冰温能够较好的保持其感官品质下降,TVB-N(挥发性盐基氮)值及菌落总数增加。其中,菌落总数和TVB-N随贮藏时间延长的变化符合一级动力学模型。在非冻结状态下,贮藏温度越低,菌落总数、TVB-N值增长速率常数k越小,用Arrhenius方程能很好的描述菌落总数、TVB-N值增长速率常数k与贮藏温度的关系。根据菌落总数并结合感官评价、TVB-N值、TBA值、FAAN值判断,4℃和冰温下货架期分别为6.2d和11.3d；保鲜过程中菌相变化分析结果表明,Psuedomonas是优势腐败菌,(4℃和冰温贮藏条件下所占的比例分别为41.3%和47.2%)。
2.选用茶多酚和溶菌酶复合保鲜剂对牡蛎处理,通过二因子二次通用旋转组合设计实验,得出有效的回归方程y=0.0389+0.0053 x1+0.0119 x2+0.0008 x1x2—0.0013 x12—0.0018 x22。经过分析,优选出复合保鲜剂：茶多酚1.0%,溶菌酶0.025%。探讨了复合保鲜剂对牡蛎品质和货架期的影响,结果表明经过复合保鲜剂处理的样品,货架期可延长5-6d,菌相鉴定结果表明,Psuedomonas的比例为38.1%,优势腐败菌的种类没有改变,但是优势腐败菌的比例有所下降。此外,复合保鲜剂还可以减缓牡蛎中的多不饱和脂肪酸的氧化。
3.确定了牡蛎冰温贮藏的最优气体比例为4:4:2(CO2:O2:N2)。与空气包装相比,真空包装和40% CO2:40%O2:20%N2包装条件下细菌生长速率较低,保鲜期可延长至20d以上,但是真空包装在贮藏后期会致使汁液损失率较大。通过测定菌落总数及化学指标(TVB-N、失水率、pH值、TBA等),发现牡蛎冰温气调与保鲜剂的综合保鲜效果优于单一的保鲜方法,货架期可以延长到22.2d。并且冰温气调与保鲜剂相结合的保鲜方法改变了牡蛎优势腐败菌的种类,其优势腐败菌是Lactococcus,比例为55%。
4.探讨了牡蛎的预处理各环节微生物消长趋势及所用实验器材对牡蛎微生物数量影响的基础上,并根据HACCP原理,确定了牡蛎原料、取肉、减菌处理、包装、贮藏作为牡蛎冰温气调保鲜技术的关键控制点的HACCP控制体系,获得了较理想的效果,该技术为工厂化提供了依据。
5.初步探讨了冰温保活牡蛎,结果表明,冰温条件下,牡蛎可存活4d,存活率为92%以上,营养成分损失不大,保活效果较好。
The changes of quality and microflora of Pacific oysters stored under freezing-point and modified atmosphere package were studied in this paper.Based on the results of study on changes of qulities and microflora, the qulity change and shelf life prediction kinetics models of oysters under controlled freezing-point storage and modified atmosphere packaging were established, and the HACCP system was also established. The main results summarized as following:
1.Aerobic bacterial counts and total volatile basic nitrogen(TVB-N) value of oysters increased with storage time. Free amino acid nitrogen(FAAN) value decreased at initial period of storage, then increased. The storage temperatures had significant effects on qualities and shelf life of oysters. Changes of aerobic baeterial counts, total volatile basic nitrogen(TVB-N) value with storage time were fit for the first order kinetics model. Under non-frozen state, the growth rate constant of aerobic baeterial counts, TVB-N increased with storage temperature. The growth rate constant of those indicators was fixed Arrhenious equation significantly. According to aerobic baeterial counts, TVB-N value and sensory evaluation, the predictive shelf life of oyster under 4℃, controlled freezing-point was 6.2d,11.3d, respectively. The dominant ogranisms were found to be Pseudomonas regardless of the storage temperatures
2. Two factors quadratic general design is applied by the properties of the main bacteria causing the spoilage of oysters in the experiment. Regress equation (y=0.0389+0.0053x1+0.0119x2+0.0008x1x2-0.0013 x12-0.0018 x22)was obtained. The optimized composition of a sort of combined preservative was lysozyme 0.025% +tea polyphenols 1.0%. The preservatives extended the shelf life of oysters by 5-6 days at the same temperature. At the end of shelf life, the dominant organism was Psuedomonas(proportion of 38.1%), the preservatives did not alter the dominant organisms in the process of spoilage, but the proportion of Psuedomonas was declined.
3.The different package methods had obvious effects on qualities and microflora of oysters. Among the three different package methods(Atmosphere package、Vacuum package and 40% CO2:40% O2:20% N2 package),Vacuum package and 40% CO2:40% O2:20% N2 package controlled microbial growth and extended shelf life of oyster to 20d, however vacuum package increased the drop loss rate of oysters.With storage time increased, the proportion of Psuedomonas was declined, while the proportion of Lactococcus rised sharply and became the predominant spoilage organism gradually in 40% CO2:40%O2:20% N2 package.
4.Of all the processing of postharvest storage, scrubbing and storage were found to be the critical control points, and thereby the HACCP system was established.
5. The keeping alive technology in ecological freezing temperature of oysters was investigated preliminary, the result showed that the survival rate of oyster was 92% after holding 4 days at ecological freezing temperature.
1.研究了冰温贮藏牡蛎品质变化。与4℃贮藏相比,冰温能够较好的保持其感官品质下降,TVB-N(挥发性盐基氮)值及菌落总数增加。其中,菌落总数和TVB-N随贮藏时间延长的变化符合一级动力学模型。在非冻结状态下,贮藏温度越低,菌落总数、TVB-N值增长速率常数k越小,用Arrhenius方程能很好的描述菌落总数、TVB-N值增长速率常数k与贮藏温度的关系。根据菌落总数并结合感官评价、TVB-N值、TBA值、FAAN值判断,4℃和冰温下货架期分别为6.2d和11.3d；保鲜过程中菌相变化分析结果表明,Psuedomonas是优势腐败菌,(4℃和冰温贮藏条件下所占的比例分别为41.3%和47.2%)。
2.选用茶多酚和溶菌酶复合保鲜剂对牡蛎处理,通过二因子二次通用旋转组合设计实验,得出有效的回归方程y=0.0389+0.0053 x1+0.0119 x2+0.0008 x1x2—0.0013 x12—0.0018 x22。经过分析,优选出复合保鲜剂：茶多酚1.0%,溶菌酶0.025%。探讨了复合保鲜剂对牡蛎品质和货架期的影响,结果表明经过复合保鲜剂处理的样品,货架期可延长5-6d,菌相鉴定结果表明,Psuedomonas的比例为38.1%,优势腐败菌的种类没有改变,但是优势腐败菌的比例有所下降。此外,复合保鲜剂还可以减缓牡蛎中的多不饱和脂肪酸的氧化。
3.确定了牡蛎冰温贮藏的最优气体比例为4:4:2(CO2:O2:N2)。与空气包装相比,真空包装和40% CO2:40%O2:20%N2包装条件下细菌生长速率较低,保鲜期可延长至20d以上,但是真空包装在贮藏后期会致使汁液损失率较大。通过测定菌落总数及化学指标(TVB-N、失水率、pH值、TBA等),发现牡蛎冰温气调与保鲜剂的综合保鲜效果优于单一的保鲜方法,货架期可以延长到22.2d。并且冰温气调与保鲜剂相结合的保鲜方法改变了牡蛎优势腐败菌的种类,其优势腐败菌是Lactococcus,比例为55%。
4.探讨了牡蛎的预处理各环节微生物消长趋势及所用实验器材对牡蛎微生物数量影响的基础上,并根据HACCP原理,确定了牡蛎原料、取肉、减菌处理、包装、贮藏作为牡蛎冰温气调保鲜技术的关键控制点的HACCP控制体系,获得了较理想的效果,该技术为工厂化提供了依据。
5.初步探讨了冰温保活牡蛎,结果表明,冰温条件下,牡蛎可存活4d,存活率为92%以上,营养成分损失不大,保活效果较好。
The changes of quality and microflora of Pacific oysters stored under freezing-point and modified atmosphere package were studied in this paper.Based on the results of study on changes of qulities and microflora, the qulity change and shelf life prediction kinetics models of oysters under controlled freezing-point storage and modified atmosphere packaging were established, and the HACCP system was also established. The main results summarized as following:
1.Aerobic bacterial counts and total volatile basic nitrogen(TVB-N) value of oysters increased with storage time. Free amino acid nitrogen(FAAN) value decreased at initial period of storage, then increased. The storage temperatures had significant effects on qualities and shelf life of oysters. Changes of aerobic baeterial counts, total volatile basic nitrogen(TVB-N) value with storage time were fit for the first order kinetics model. Under non-frozen state, the growth rate constant of aerobic baeterial counts, TVB-N increased with storage temperature. The growth rate constant of those indicators was fixed Arrhenious equation significantly. According to aerobic baeterial counts, TVB-N value and sensory evaluation, the predictive shelf life of oyster under 4℃, controlled freezing-point was 6.2d,11.3d, respectively. The dominant ogranisms were found to be Pseudomonas regardless of the storage temperatures
2. Two factors quadratic general design is applied by the properties of the main bacteria causing the spoilage of oysters in the experiment. Regress equation (y=0.0389+0.0053x1+0.0119x2+0.0008x1x2-0.0013 x12-0.0018 x22)was obtained. The optimized composition of a sort of combined preservative was lysozyme 0.025% +tea polyphenols 1.0%. The preservatives extended the shelf life of oysters by 5-6 days at the same temperature. At the end of shelf life, the dominant organism was Psuedomonas(proportion of 38.1%), the preservatives did not alter the dominant organisms in the process of spoilage, but the proportion of Psuedomonas was declined.
3.The different package methods had obvious effects on qualities and microflora of oysters. Among the three different package methods(Atmosphere package、Vacuum package and 40% CO2:40% O2:20% N2 package),Vacuum package and 40% CO2:40% O2:20% N2 package controlled microbial growth and extended shelf life of oyster to 20d, however vacuum package increased the drop loss rate of oysters.With storage time increased, the proportion of Psuedomonas was declined, while the proportion of Lactococcus rised sharply and became the predominant spoilage organism gradually in 40% CO2:40%O2:20% N2 package.
4.Of all the processing of postharvest storage, scrubbing and storage were found to be the critical control points, and thereby the HACCP system was established.
5. The keeping alive technology in ecological freezing temperature of oysters was investigated preliminary, the result showed that the survival rate of oyster was 92% after holding 4 days at ecological freezing temperature.
引文
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