以栅栏技术理论为指导，采用神经网络模型优化不同栅栏模式对即食鲍鱼（Haliotis discus hannai Ino）产品的防腐保鲜效果。通过研究几个栅栏因子（烘干后产品的水分活度（aw）、乳酸链球菌素（Nisin）、乳酸钠的添加量以及杀菌温度）组合得到的不同栅栏模式的防腐保鲜效果以及对产品品质的影响，以菌落总数及感官评分作为响应值建立神经网络模型并进行优化。结果表明：产品最适栅栏模式为：aw为0.92，Nisin、乳酸钠添加量分别为0.39 g/kg、1.6%，杀菌温度89 ℃，此栅栏模式防腐保鲜效果好，且能较好地保持产品的质地和风味。

Based on the theory of hurdle effect, the effects of different hurdle pattern formed by different hurdle factor and factor intensity on the antibacterial action and quality of ready-to-eat abalone were studied. A neural network model was established and the hurdle pattern was optimized. The result showed that the best hurdle pattern was: aw 0.92, Nisin 0.39 g/kg, Sodium lactate1.6% and temperature 89 ℃, under which the longest storage time of ready-to-eat abalone was achieved and the products can maintain their special taste and texture during strorage.

国家现代农业产业项目，贝类产业技术体系科学家岗位专项经费（200908010）；广东省教育厅育苗工程(自然科学)项目