【作者】 殷允旭；

【导师】 曾庆梅；

【作者基本信息】 合肥工业大学 ， 农产品加工及贮藏工程， 2007， 硕士

【摘要】 虾仁是一种常见的水产品，本文以小龙虾仁为研究对象，研究虾仁的超高压杀菌工艺以及超高压对虾仁的质构影响。(1)利用国标的检测方法，初步分析了小龙虾仁中所感染的微生物种类。并采用Vitek-32自动化微生物分析仪对小龙虾加压前后所残留菌种进行鉴定，证明了在超高压杀菌中革兰氏阳性细菌耐压性强于革兰氏阴性细菌。(2)超高压杀菌工艺条件优化证明，在对超高压杀菌效果影响的三个因素中，主次顺序为：压力＞协同温度＞保压时间。重点考察菌落总数和金黄色葡萄球菌两个指标，最适的工艺条件为压力320MPa，温度38℃，保压时间9min。此工艺条件下的菌落总数870cfu／g，金黄色葡萄球菌30cfu／g，大肠菌群数＜3MPN／100g，霉菌和酵母菌未检出，符合冷冻小虾仁出口卫生标准。(3)质构实验结果表明，高压处理后小龙虾仁的韧度随压力增大而降低，剪切力在0-100MPa时随压力增大而降低，而后在100-400MPa之间随压力增大而降低。透射电镜观察结果表明，小龙虾仁肌肉中的肌肉纤维和髓鞘组织遭到破坏，这是引起其质构变化的主要原因。更多还原

【Abstract】 Shelled fresh shrimp is a familiar aquatic product. In this paper, shelled fresh crayfish was chose and studied the sterilization technology by UHP and the changes of the texture.The bacteria of shelled fresh crayfish were identified by Vitek-32 before and after processed by UHP. The results validated that Gram-Positive Bacteria was better baroduric than Gram-Negative Bacteria. The microorganism categories of shelled fresh crayfish were analysed.Study on the optimum sterilization technology of UHP showed the different sterilization effect of three factors on the shelled fresh crayfish: pressure > synergetic temperature > dwell time. Based on the microflora and Staphylococcus aureus, the best economical parameter of sterilization technology was that: 320MPa of pressure, 38°C of synergetic temperature, 9min of dwell time.The result of TA-XTplus detection showed that the UHP had the effect on the texture of shelled fresh crayfish such as firmness and shear force. The of muscle fibre by TEM showed that damage of the muscle fibre by UHP lead to the change of shelled fresh crayfish’s texture. And microstructure of myelinated nerve fiber was breached by UHP.更多还原