摘要
[目的]研究不同因素对冷冻虾仁抑菌效果的影响。[方法]用微生物方法检测冷冻虾仁生产中常用添加剂的抑菌效果。并以BRIFISOL512NEW虾仁添加剂为主要研究对象,对添加剂浓度、虾仁规格以及浸泡时间分别做单因素实验。[结果]虾仁中主要产生抑菌效果的是含多聚磷酸盐添加剂。单因素实验表明,同一浸泡浓度,大规格虾仁抑菌效果明显高于小规格;浸泡时间越长,抑菌效果越好。当浸泡时间超过4h后,抑菌效果增强不明显;在添加剂浓度小于3%时,不会产生抑菌圈阳性(≤2mm),大于3%会产生抑菌圈阳性。[结论]添加剂浓度、虾仁规格、浸泡时间对抑菌效果均有影响。
[Objective] To study different factors affecting antibacterial activity of frozen shrimps.[Method] The antimicrobial activities of various additives were studied by microbiologic method,and effects of the concentration,shrimp spec and immersing time for BRIFISOL 512 NEW as additive in shrimps on antibacterial activity were studied.[Results] Polyphosphate in additives was the main contributor for antimicrobial effects in frozen shrimps.The results showed that the antimicrobial effects of additives in large spec shrimp were more remarkable than that in small spec shrimp;the antimicrobial activity increased as immersing time prolonged,while immersed after 4 hours,the antimicrobial activity increased little.There was no antimicrobial activity when concentration of additives under 3%,while the antimicrobial activity increased remarkably when the concentration increased above 3%.[Conclusion] In the frozen shrimps inhibitory processing,the additive concentration,immersing time and shrimp spec should be considered wholly.
出处
《食品工业科技》
CAS
CSCD
北大核心
2011年第5期339-341,共3页
Science and Technology of Food Industry
基金
浙江省重大科技专项(2008C12076)
