Abstract: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.
