摘要
Abstract
The effect of several physical hurdle factors,such as temperature,pH,modified atmosphere packaging on ready-to-eat jellyfish preservation were studied,using sensory evaluation and determination of Clostridium botulinum,total bacterial count,TVB-N value,drip loss.Salted jellyfish,after preliminary treatment,was stored at 3℃ and room temperature using different packaging：common packaging,vacuum packaging,modified atmosphere packaging（MAP）（A：60%CO2/40%N2,B：60%CO2/35%N2/5%O2,C：60%CO2/30%N2/10%O2,D：50%CO2/45%N2/5%O2,E：50%CO2/40%N2/10%O2,F：40%CO2/55%N2/5%O2,G：40%CO2/50%N2/10%O2）.The result showed that：Clostridium botulinum was not detected in all samples.The combination of low temperature and simple D can significantly prolong the shelf life of ready-to-eat jellyfish products,1.5 times than simple A stored at room temperature.The jellyfish,which was soaked in citric acid solutions of three different concentration（Ⅰ：1%,Ⅱ：0.5%,Ⅲ：0.1%）,using MAP D,was stored at 3℃.The texture of samples（Ⅰ：1% and Ⅱ：0.5%）softened after 56d,becoming unacceptable.The sensory score of sample Ⅲ：0.1% was 14.4,TVB-N value was3.6152mgN/100g,total bacterial count was 2.85×104cfu/g after 70d.关键词
即食海蜇/气调包装/温度/pH/感官评定/菌落总数/TVB-N值Key words
ready-to-eat jellyfish/modified atmosphere packaging（MAP）/temperature/pH/sensory evaluation/total bacterial count/TVB-N value分类
轻工纺织
