【摘要】：本實(shí)驗(yàn)研究了低溫等離子體對(duì)即食魷魚絲的滅菌效果以及鋁塑包裝、真空包裝、氣調(diào)包裝對(duì)等離子體滅菌效果的影響,同時(shí)研究了等離子體滅菌對(duì)即食魷魚絲品質(zhì)的影響,測(cè)定低溫等離子體處理前后魷魚絲感官品質(zhì)、質(zhì)構(gòu)、風(fēng)味、pH值、持水性、蛋白質(zhì)含量、揮發(fā)性鹽基總氮、硫代巴比妥酸值、過(guò)氧化值、酸價(jià)及脂肪酸的變化,并通過(guò)使用Arrhenius方程建立了經(jīng)氣調(diào)包裝低溫等離子體處理后的魷魚絲貨架壽命期模型。研究結(jié)果如下:1.低溫等離子體在40-60 kV內(nèi)電壓強(qiáng)度越高,對(duì)魷魚絲的滅菌效果效果越好。在相同外界及參數(shù)條件下,10-90 s內(nèi)滅菌時(shí)間越長(zhǎng),則對(duì)魷魚絲滅菌效果越好。從企業(yè)加工角度,以節(jié)約能源,保證滅菌高效為目的來(lái)看,60 kV 60 s時(shí)對(duì)魷魚絲的處理效果最佳,使細(xì)菌和真菌同時(shí)降到0.01×103cfu/g以下。2.等離子體對(duì)鋁塑包裝后的魷魚絲殺菌效果不佳,應(yīng)該是鋁塑包裝的材質(zhì)能夠阻擋等離子體的穿透,因此不采用此包裝進(jìn)行等離子體滅菌。低溫等離子體對(duì)氣調(diào)包裝的魷魚絲具有明顯的殺菌效果,是一種高效的殺菌方法,并且75%CO2+25%N2的氣調(diào)包裝方式能夠有效保持即食魷魚絲的品質(zhì)。3.等離子體處理后魷魚絲的感官品質(zhì)及營(yíng)養(yǎng)品質(zhì)無(wú)明顯變化,但隨貯藏時(shí)間的延長(zhǎng),魷魚絲pH值、TVB-N值、POV以及酸價(jià)呈上升趨勢(shì),但上升速度明顯低于對(duì)照組,其水分含量、蛋白質(zhì)含量呈下降趨勢(shì),但下降速度明顯低于對(duì)照組,TBA相對(duì)較穩(wěn)定,呈略微上升趨勢(shì),兩組無(wú)明顯差別。魷魚絲中含大量不飽和脂肪酸,且經(jīng)過(guò)等離子體處理后,脂肪酸種類無(wú)變化,含量上僅降低2.54%。4.不同溫度下隨魷魚絲貯藏時(shí)間的延長(zhǎng),魷魚絲感官評(píng)分皆呈下降趨勢(shì),并且貯藏溫度越高,感官品質(zhì)降低的速率越快。貯藏期間魷魚絲過(guò)氧化值、TVB-N及菌落總數(shù)值均隨著魷魚絲貯藏時(shí)間的延長(zhǎng)不斷上升,并且溫度的高低決定著變化的速率。通過(guò)本研究建立的魷魚絲貨架期預(yù)測(cè)模型可得30℃貯藏條件下魷魚絲貨架期壽命為90天,35℃下貨架壽命期為59天,40℃下貨架壽命期為40天。
[Abstract]:The sterilizing effect of low temperature plasma on instant squid shredded and the effects of aluminum plastic packaging, vacuum packaging and atmosphere packaging on plasma sterilization were studied. The effect of plasma sterilization on the quality of instant squid shredded was also studied. The changes of sensory quality, texture, flavor, pH value, water holding capacity, protein content, volatile base total nitrogen, thiobarbituric acid value, peroxide value, acid value and fatty acid were measured before and after low temperature plasma treatment. The shelf life model of squid shredded by low temperature plasma treatment was established by using Arrhenius equation. The results are as follows: 1. The higher the voltage intensity of low temperature plasma in 40-60 kV, the better the sterilization effect of squid shredded. The longer sterilizing time within 10-90 s, the better the sterilization effect of shredded squid was under the same external and parameter conditions. From the point of view of enterprise processing, in order to save energy and ensure sterilizing efficiency, the treatment effect of 60 kV 60 s on squid shredded was the best, which reduced bacteria and fungi to less than 0. 01 脳 103cfu/g at the same time. Plasma can not sterilize the squids after aluminum and plastic packaging. It should be that the material of aluminum-plastic packaging can block the penetration of plasma, so it is not used to sterilize by plasma. Low temperature plasma has obvious bactericidal effect on squid shredded in modified atmosphere, and it is an efficient sterilization method. Moreover, 75%CO2 25%N2 can effectively keep the quality of ready-to-eat squid shredded by the modified atmosphere packaging method. After plasma treatment, the sensory and nutritional quality of shredded squid showed no significant change, but with the prolongation of storage time, the pH value, TVB-N value, POV value and acid value of squid silk showed an increasing trend, but the rising speed was obviously lower than that of the control group, and the water content of the shredded squid increased. The protein content showed a downward trend, but the decreasing rate was obviously lower than that of the control group. The TBA was relatively stable and slightly increased, and there was no significant difference between the two groups. There are a lot of unsaturated fatty acids in the squid shredded, and after plasma treatment, the kinds of fatty acids have no change, and the content of the fatty acids is only reduced by 2.54. 4. The sensory score of squid silk decreased with the prolongation of storage time at different temperatures, and the higher the storage temperature, the faster the sensory quality decreased. During storage, the peroxide value, TVB-N and total colony value of squid silk increased with the prolongation of storage time, and the rate of change was determined by the temperature. The shelf life prediction model of squid silk was established in this paper. The shelf life of squid silk was 90 days at 30 鈩，

本文編號(hào)：2378503