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本文以鲨鱼皮为原料,将栅栏防腐技术应用于冷藏调理即食鲨鱼皮的保鲜。单因素试验选择并确定冷藏调理即食鲨鱼皮的适宜前期减菌技术与抑菌保鲜剂及其浓度范围;采用L9(34)正交试验设计,以菌落总数和挥发性盐基氮(TVB-N)为衡量指标,优化抑菌保鲜液的配比。研究结果表明:臭氧杀菌技术能有效实现冷藏调理即食鲨鱼皮的前期减菌作用,在臭氧浓度固定为500mg/kp的条件下,作用25min时,前期减菌效果明显。优化后的冷藏调理即食鲨鱼皮抑菌保鲜液的配比为,山梨酸钾0.060g·kg-1,乳酸链球菌素(Nisin)0.4g·kg-1,保鲜液pH≤4.5;在此条件下,产品的保鲜效果最好,在0℃～4℃条件下,可防腐保鲜60d。
In this paper, shark skin as raw material, the fence anti-corrosion technology used in cold storage ready-to-eat shark skin preservation. Single-factor experiments were conducted to select and determine the suitable pre-sterilization technology and antibacterial preservative and the range of concentration of the cold shampoo ready-to-eat shark skin. Using the orthogonal design of L9 (34), the total number of colonies and the TVB- ) As a measure to optimize the ratio of antimicrobial preservation solution. The results showed that the ozone sterilization technology could effectively reduce the pre-strain-reducing effect of shampoo prepared by cold storage. When the ozone concentration was fixed at 500mg / kp for 25min, the pre-bacteria reducing effect was obvious. Optimized cold conditioning ready-to-eat shark skin antibacterial preservation solution ratio, potassium sorbate 0.060g · kg-1, nisin (Nisin) 0.4g · kg-1, preservation solution pH ≤ 4.5; under this condition Under the best preservation of the product, at 0 ℃ ~ 4 ℃ conditions, preservative preservation 60d.