【作者】 李红霞；

【导师】 熊善柏；

【作者基本信息】 华中农业大学 ， 微生物学， 2003， 硕士

【摘要】 鱼糜制品是我国发展最快的水产制品之一，鱼丸等是深受消费者欢迎、消费量较大的传统食品，但因缺乏适宜的保鲜技术及科学的质量安全控制体系而难以实现工业化生产。本文以鱼丸为研究对象，通过检测鱼丸生产各工序中微生物的污染状况、研究不同贮藏温度下鱼丸品质变化规律以及气体组成和比例对冰温保鲜效果的影响，建立了鱼丸品质变化动力学模型及质量卫生评价体系，得出了鱼丸冰温气调保鲜的最佳技术参数，并根据HACCP原理，建立了鱼丸工业化生产过程的质量安全控制体系。主要研究结果如下： 1．在不同贮藏温度下，随着贮藏时间的延长，样品的鲜度和感官品质下降，细菌总数增加，TVB-N（挥发性盐基氮）值、TBA（硫代巴比妥酸）值也相应上升，且上升速度随贮藏温度的升高而加快。细菌总数、TBA值、TVB-N值的变化规律符合一级化学反应动力学模型，贮藏温度越高，速率常数k值越大。温度对速率常数k的影响可用Arrhenius方程描述，具有很高的拟和精度。 细菌总数、TVB-N值、TBA值与贮藏时间呈显著性相关，TVB-N值、TBA值与细菌总数之间也具有明显的相关性，细菌总数越大，TVB-N值和TBA值越大。可将细菌总数与TVB-N值、TBA值、总酸度相结合，作为鱼丸等鱼糜制品的质量卫生评价指标。 2．冷藏条件下，CO₂气调包装对鱼丸中的微生物生长、蛋白质腐败、脂肪氧化有明显的抑制作用，且CO₂浓度越高，抑制作用越强。其中75％CO₂+25％N₂包装保鲜效果最佳，保鲜期达12天，与对照组（常规包装）相比，保鲜期延长了1.5倍，且不会引起样品pH值的明显下降及发酸、发黄、发粘等感官劣化现象。 3．冰温贮藏可显著延长样品的保鲜期，常规包装样品保鲜期达40天，是5℃下保鲜期（8天）的5倍。气调包装的配合使用在样品贮藏后期具有明显的辅助保鲜效果，且CO₂浓度越高，保鲜效果越好。75％CO₂+25％N₂包装和100％CO₂包装可使样品的保鲜期延长至50天以上，且同样不会引起样品pH值的明显下降及发酸、发黄、发粘等感官劣化现象。冰温气调保鲜的最佳技术参数为：贮藏温度-1±0.5℃；包装气体组成75％CO₂+25％N₂或100％CO₂。 4．CO₂气调包装对鱼丸中主要微生物种类有显著影响。初始样品中以耐热的芽孢杆菌为主，经冷藏和冰温贮藏后，常规包装样品中仍以革兰氏阳性细菌居多，而气调包装样品中革兰氏阴性细菌成为优势菌群。 5．鱼糜制品的冰点与水分含量呈线性正相关，且随蔗糖用量的增加而降低，同时还受到淀粉种类和用量的影响。水分含量在80％-85％之间，蔗糖用量为2％-5％，添加10％的木薯酯化淀粉或马铃薯酯化淀粉，可使样品冰点明显降低，从而扩大了冰温20仍届颐士学左级戈气调保鲜的温度范围。 6.在研究鱼丸加工各环节微生物消长趋势及加工条件对鱼丸中微生物数量影响的基础上，根据队CCP原理，建立了以水煮加热、冷却、贮藏作为关键控制点的HACCP控制体系，获得了较理想的效果。更多还原

【Abstract】 Surimi-based products such as fish-ball are far popular and traditional consumed in China. But they are difficult to be industrialized for lack of all-round quality control and suitable preservation technology. In present research, microbial contamination during process of fish-ball was detected, quality changes of fish-ball were shown, and modified atmosphere packaging was studied. The main object of this study was to search for effective indicators of decomposition and technical parameters of Controlled Freezing-point Storage combined with Modified Atmosphere Packaging, and also establish HACCP system on the base of SSOP. Results summarized as following:1. Aerobic bacterial counts, total volatile basic nitrogen (TVB-N) value and 2-thiobarbituric acid (TBA) value of fish-ball stored at different temperatures increased with storage time. All of them changed more quickly as the storage temperature increased. Changes of aerobic bacterial counts, TVB-N value and TBA value with storage time and storage temperature fixed the first order chemical reaction model and Arrhenious equation significantly. TVB-N value, TBA value and total acid could be used as chemical indicators of decomposition with aerobic bacterial counts together.2. Modified Atmosphere Packaging inhibited bacteria growth, protein decomposition and fat acid oxidation to a large degree. The inhibition was strengthened with increasing concentration of CO2 in the package, and 75%CO2+25%N2 was shown the best of all the CO2 concentration studied. It extended shelf-life by 1.5 times more than air packaging and had no negative effect on the quality.3. Controlled Freezing-point Storage extended shelf-life of fish-ball to 40 days, which was 5 times more than refrigerate storage. And also Controlled Freezing-point Storage combined with Modified Atmosphere Packaging extended shelf-life to more than 50 days, while had no negative effect on the quality, either. Stored at -1?癈 with 75%CO2+25%N2 or 100%CO2 packaging was shown the best.4. The composition of the microflora of fish-ball changed much in modified atmosphere package. Only bacillus spp. and few other genera were obtained from the original products. During storage at 5℃ and -1℃, most of them were still the gram-positive groups in products with air packaging, whereas the gram-negative groups became dominant in which with CO2 packaging.5. The freezing-point of fish-ball decreased with the moisture content falling, and was also affected by different sort and quantity of sugar and starch used. It was proved that with 80-85% moisture content, 2-5% sucrose and 10% modified starch, the freezing point could be lowered to some degree, which was favorable to the storage temperature control.6. Of all the processes, heat, cooling and storage were found to be the critical control points, and thereby the HACCP system was established.更多还原