不同灭菌方式即食海参室温贮藏稳定性的比较

Comparison of Room-temperature Storage Stability of Instant Sea Cucumbers Sterilized Using Different Methods

摘要:

研究了4种灭菌方式对即食海参室温贮藏稳定性的影响。结果表明：110 ℃ 10 min和121 ℃ 5 min灭菌后体壁持水性更好，硬度分别为522.78 g和470.22 g，贮藏15 d质量损失率分别为7.64%和12.26%，水分含量在82.98%~86.63%之间，pH值相对稳定，菌落总数分别为505 CFU/g和0 CFU/g，贮藏过程中挥发性气味变化不大且主要以海参特征挥发性物质甲基类化合物为主，微观结构变化不大。90 ℃ 30 min灭菌后，硬度、咀嚼性和弹性分别为685.90 g、616.30 g和0.93，菌落总数在贮藏9 d时超标，贮藏15 d质量损失率为17.20%，体壁胶原纤维结构变得松散，pH值下降了3.62%。80 ℃和90 ℃加水30 min灭菌后，挥发性气味变淡，贮藏3 d时体壁开始变软，检测到粘性，6 d开始腐烂变质，贮藏后期硫化物增加，纤维结构呈片状和明胶状，15 d时硬度分别下降了81.57%和87.96%，粘性增加到-40 g•s左右。综上，90 ℃，30 min、110 ℃，10 min和121 ℃，5 min灭菌可分别延长即食海参室温贮藏时间至6 d、12 d和15 d。该研究可为即食海参室温贮藏保鲜技术提供一定理论依据。

Abstract:

The effects of four sterilization methods on the storage stability of instant sea cucumbers at room temperature were studied. The results show that, after sterilization at 110 ℃ for 10 min and 121 ℃ for 5 min, the body wall tissues of instant sea cucumbers exhibit better water-holding capacities, and the corresponding hardness values are 522.78 g and 470.22 g, respectively. After 15 days of storage, the mass-loss rates were 7.64% and 12.26%, respectively, while the moisture content was between 82.98% and 86.63%. Meanwhile, the pH is relatively stable, and the total viable counts were 505 CFU/g and 0 CFU/g, respectively. The volatile odor changed significantly during storage, and the characteristic volatile substances of instant sea cucumbers mainly consist of methyl compounds. In addition, no notable changes in microstructure were observed. After sterilization at 90 ℃ for 30 min, the hardness, chewiness, and elasticity of instant sea cucumbers were 685.90 g, 616.30 g and 0.93, respectively. The total viable count exceeded the acceptable limit on the 9th day of storage. After 15 days of storage, the mass-loss rate was 17.20%, while the collagen fiber structure of the body wall loosened. In addition, the pH decreases by 3.62%. After sterilization with water at 80 ℃ and 90 ℃ for 30 min, the volatile odor faded. On the 3rd day of storage, the body wall began to soften, and adhesiveness was detected. The instant sea cucumbers began to rot on the 6th day of storage. In the late stage of storage, the sulfide content increased, while the fiber structure was flakey and gelatin-like. After 15 days of storage, the hardness of the instant sea cucumbers sterilized with water at 80 ℃ and 90 ℃ decreased by 81.57% and 87.96%, respectively. At the same time, the adhesiveness increased to about -40 g.s. In conclusion, sterilization at 90 ℃ for 30 min, 110 ℃ for 10 min, and 121 ℃ for 5 min prolonged the room-temperature storage time of instant sea cucumbers to 6, 12, and 15 days, respectively. This study provides a theoretical basis for the storage and preservation technology of instant sea cucumbers at room temperature.