张泽伟,段伟文,陈铭,邓楚津,刘书成,吉宏武

• 1:广东海洋大学食品科技学院
• 2:广东省水产品加工与安全重点实验室
• 3:广东省海洋食品工程技术研究中心
• 4:水产品深加工广东普通高等学校重点实验室

摘要(Abstract)：

【目的】研究过热蒸汽杀菌对熟制小龙虾优势腐败菌的杀菌效果。【方法】从腐败熟制小龙虾中分离腐败菌,根据16S rDNA基因序列信息鉴定其种属,研究过热蒸汽温度、流量和杀菌时间等的处理参数对小龙虾优势腐败菌的杀菌效果,并利用Weibull模型拟合其杀菌动力学过程。通过研究过热蒸汽处理对优势腐败菌菌悬液的电导率和紫外吸收的影响,以及通过扫描电子显微镜对菌体的微观结构进行观察,初步探讨其杀菌机理。【结果】熟制小龙虾优势腐败菌为短小芽孢杆菌(Bacillus pumilus)、解淀粉芽孢杆菌(Bacillus amyloliquefaciens)、蜡样芽孢杆菌(Bacillus cereus)和赖氨酸芽孢杆菌(Lysinibacillus macroides)。在过热蒸汽杀菌初期阶段,优势腐败菌的残活率迅速下降,随着杀菌时间延长,残活率下降速率变得缓慢,最后趋于稳定,说明过热蒸汽能完全杀灭小龙虾优势腐败菌。Weibull模型能较好拟合过热蒸汽对4种优势腐败菌的杀菌动力学,其R2≥0.935。Weibull模型得到的预测值与实测值接近程度较高。通过对模型的分析,提高过热蒸汽温度和增大流量,更容易到达灭活腐败菌的效果。过热蒸汽杀菌后,菌悬液的电导率值和吸光度迅速上升,之后趋于平缓;通过对微观结构的观察,发现杀菌后腐败菌的细胞膜完整性遭到严重破坏。【结论】过热蒸汽杀菌技术应用于小龙虾产品加工具有一定的可行性。

关键词(KeyWords)： 过热蒸汽;杀菌动力学;小龙虾优势腐败菌;杀菌机理

Abstract:

Keywords:

基金项目(Foundation): 国家虾蟹产业技术体系建设专项(CARS-48)

作者(Author): 张泽伟,段伟文,陈铭,邓楚津,刘书成,吉宏武

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