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[摘要]
本文研究了克氏原螯虾的三种清洗预处理方式(清洗剂清洗,CA;超声波清洗,UL;清洗剂结合超声清洗,CA+UL;对照组,CK)对克氏原螯虾虾肉的细菌群落以及理化性质的影响。测定了清洗前后小龙虾虾肉菌落总数、假单胞菌、霉菌酵母、嗜温菌、嗜冷菌、pH、质构特性和风味物质的变化。结果表明,CA+UL处理组减菌效果最好,清洗后菌落总数减少1.12 lg CFU/g,对霉菌酵母,产硫化菌,嗜冷菌也有较好的抑制效果,分别减少了0.66 lg CFU/g,0.9 lg CFU/g,0.82 lg CFU/g。而CA组与UL组对于霉菌、嗜温菌等细菌减少的效果不太明显,且清洗后虾肉pH有所上升;而CA+UL组pH变化不大;经过清洗后的虾肉品质整体有略微下降。不同清洗方式对挥发性物质也有较大的影响,产生了N-甲基异丙基胺等不良气味风味物质。因此,结合虾肉细菌群落结果与理化性质来看,超声波与清洗剂结合清洗的效果更优。
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[Abstract]
Three pretreatment methods for procambarus clarkii (cleaning agent, CA; Ultrasonic cleaning, UL; Cleaning agent with ultrasonic cleaning, CA+UL; Control group, CK) on the bacterial community and physicochemical properties of the flesh of procambarus clarkii. The total number of bacteria, pseudomonas, yeast, thermophilic bacteria, thermophilic bacteria, pH, texture characteristics and flavor substances of crayfish meat were measured before and after cleaning. The results showed that CA+UL treatment group had the best bacteriostatic effect, and the total number of bacteria decreased by 1.12 lg CFU/g after cleaning. It also had good bacteriostatic effect on mold yeast, vulcanizing bacteria and thermophilic bacteria, which decreased by 0.66 lg CFU/g, 0.9 lg CFU/g and 0.82 lg CFU/g. The effect of CA group and UL group on reducing bacteria such as mold and thermophilic bacteria was not obvious, and the pH of shrimp meat increased after cleaning. The pH of CA+UL group had little change. After cleaning, the overall quality of shrimp meat decreased slightly. Different cleaning methods also have a greater impact on volatile substances, n-methyl isopropyl amine and other bad odor flavor substances. Therefore, combined with the results of bacterial community and physicochemical properties of shrimp meat, the combined effect of ultrasonic and cleaning agent is better.
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