文献类型：期刊文献

中文题名：软包装即食海蜇丝的品质特征和细菌学安全分析

英文题名：Analysis of Quality Characteristics and Bacteriological Safety of Soft Packaging Ready-to-eat Jellyfish Products

作者：谢主兰[1];梁丽简[1];黄和[1]

机构：[1]广东海洋大学食品质量与安全系,广东湛江524088

年份：2010

卷号：26

期号：12

起止页码：1391

中文期刊名：现代食品科技

外文期刊名：Modern Food Science and Technology

收录：CSTPCD、、Scopus

语种：中文

中文关键词：软包装即食海蜇丝;品质特征;细菌学;主要菌群;安全性

外文关键词：soft packaging ready-to-eat jellyfish products; quality characteristics; bacteriology; main bacterial flora; safty

中文摘要：对湛江市场常见品牌的软包装即食海蜇丝制品的感官、理化、细菌学品质进行了分析,并对产品中残存细菌的安全性进行了评价。结果表明:产品水分含量、盐分含量、水分活度和pH值分别为93.56%～95.03%、2.36%～3.42%、0.973～0.988、4.13～5.07,差别较大。其中NaCl含量和水分含量分别对产品的色泽和口感有一定的影响,NaCl含量过低,产品色泽偏暗;水分含量过高,产品的脆度与韧性降低。产品的细菌总数平均为2.6×102 cfu/g,大肠菌群数均<30 MPN/100g,副溶血性弧菌均<3.0 MPN/g。未检出沙门氏菌、蜡样芽胞杆菌及凝固酶阳性的金黄色葡萄球菌等潜在病原菌。分离获得36株细菌,经形态学鉴定主要是革兰氏阴性杆菌(88.9%)、少量的革兰氏阳性无芽孢球菌(8.3%)、极少量的革兰氏阳性有芽孢杆菌(2.8%)。因此,在适宜的贮藏环境下,完全可以确保软包装即食海蜇丝制品的感官品质、营养特性、货架寿命和卫生安全的统一。

外文摘要：The organoleptic quality,physicochemical property and bacteriology of soft packaging ready-to-eat jellyfish products sampled from Zhanjiang market were analyzed.The result showed that differences of the samples were in the water content,salt content,water activity and pH value,being of 93.56%~95.03%,2.36%~3.42%,2.36%~3.42% and 4.13~5.07,respectively.And the salt and moisture showed significant impact on the color and taste of product.Lower sodium chloride content led to darker color while higher moisture content resulted in the lower deteriorated taste,crispness and decreased toughness.The average total bacterial count of the products was 2.6×102 cfu/g;Coliform bacteria count was less than 30 MPN/100g;and Vibrio parahaemolyticus was less than 3.0 MPN/g.More positive potential pathogens,such as the Salmonella,Bacillus cereus,and coagulase-positive Staphylococcus aureus were not detected.36 strains of the bacterium were isolated,88.9% of which was determined as Gram-negative bacillus by morphological observation.And 8.3% of the isolated starains were Gram-positive non spore coccobacteria and about 2.8% were determined as Gram-positive spore coccobacteria.Consequently,in the appropriate storage condition,it was confirmed that the quality of Soft Packaging ready-to-eat jellyfish meet the acceptance criteria of sensual quality,nutrition,identity shelf life and health and safety.