摘要
为研究杀菌技术和保藏温度对河鲀发酵鱼酱保藏期品质的影响,观察不同杀菌技术和保藏温度处理下,河鲀发酵鱼酱保藏期间pH、水分活度(Aw)、总酸、氨基酸态氮(AAN)、挥发性盐基氮(TVB-N)、硫代巴比妥酸(TBA)和菌落总数的变化.结果表明,在两种保藏温度下,高压灭菌组和复合杀菌组的保藏效果均优于真空包装组、防腐剂组和辐照处理组,尤其复合杀菌组显示更好的保藏效果;在 4℃保藏温度下,复合杀菌组的氨基酸态氮、总酸、TVB-N分别为0.132 g/100 g、0.115 g/100 g、17.03 mg/100 g,均低于25℃保藏温度下的0.148 g/100 g、0.17 g/100 g、26.20 mg/100 g,可见 4℃下具有更好的保藏效果.本研究为河鲀发酵鱼酱商业化保藏提供了理论基础.
Abstract
The aim of this work was to explore the effects of sterilization technology and temperature on the quality of fermented puffer fish sauce during storage period.The changes of pH,water activity(Aw),total acid,amino acid nitrogen(AAN),volatile basic nitrogen(TVB-N),thio-barbituric acid(TBA)and total bacterial count were observed during storage of fermented puffer fish sauce,which processed by different sterilization techniques and stored at different temperatures.The results showed that the preservation effect of the high-pressure sterilization group and the compound sterilization group were both better than that of the vacuum packing group,the preservative group and the irradiation treatment group at two preservation temperatures.In particular,the compound sterilization group showed better preservation effect.The amino acid nitrogen,total acid,and TVB-N of the composite sterilization group were 0.132 g/100 g,0.115 g/100 g,and 17.03 mg/100 g respectively when stored at 4℃,which were all lower than that at 25℃,which were 0.148 g/100 g,0.17 g/100 g,and 26.20 mg/100 g respectively.The preservation effect was better when stored at 4℃.The research provides a theoretical basis for the commercial preservation of fermented puffer fish sauce.
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