作　　者： ; ; (席庆）;

机构地区： 广东省水产品加工与安全重点实验室广东湛江524088

出　　处： 《现代食品科技》 2013年第6期1311-1315,共5页

摘　　要： 以栅栏技术理论为指导,采用神经网络模型优化不同栅栏模式对即食鲍鱼(Haliotis discushannai Ino)产品的防腐保鲜效果。通过研究几个栅栏因子(烘干后产品的水分活度(aw)、乳酸链球菌素(Nisin)、乳酸钠的添加量以及杀菌温度)组合得到的不同栅栏模式的防腐保鲜效果以及对产品品质的影响,以菌落总数及感官评分作为响应值建立神经网络模型并进行优化。结果表明:产品最适栅栏模式为:aw为0.92,Nisin、乳酸钠添加量分别为0.39 g/kg、1.6%,杀菌温度89℃,此栅栏模式防腐保鲜效果好,且能较好地保持产品的质地和风味。 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.

关 键 词： 皱纹盘鲍 神经网络 栅栏模式

领　　域： [轻工技术与工程] [轻工技术与工程]