摘要
研究杀菌条件及不同保鲜剂对高水分南美白对虾产品品质及货架期的影响。研究表明,其适宜的杀菌优化条件为：90℃下杀菌30 min.;L9（34）正交试验表明其较优的保鲜剂组合为：山梨酸钾1%,乳酸链球菌素0.15%,乳酸钠0.75%,双乙酸钠1%。在常温下,水分含量45%~50%左右的对虾即食产品货架期可达90 d以上。
The effective of sterilization ways and preservative treatments on quality and stability of ready-to-eat high moisture content（45%~50%） penaeus vannamei product was studied.The resuits showed that the optimum condition was as follows： soaking into potassium sorbate 1%,Nisin 0.15%,Sodium Lactate 0.75% and SDA 1% for 4 h;heat temperature 90℃,time 30 min.The quality of the final products could be maintained well for 90 d at room-temperature.
出处
《食品工业》
CAS
北大核心
2011年第1期58-60,共3页
The Food Industry
关键词
南美白对虾
杀菌
保鲜剂
货架期
penaeus vannamei
sterilization
preservative
shelf-life
