CAJ | 학술논문

分别以食盐、蔗糖和柠檬酸的添加量作为渗透压、水分活度以及pH等主要栅栏因子的调节参数,采用响应面分析法设计探索各个栅栏因子对模拟食品贮藏稳定性的影响,以细菌、大肠杆菌以及霉菌和酵母为贮藏稳定性指标,分别对短期保温以及长期常温条件下的各项指标进行跟踪监测,并建立栅栏因子对产品中微生物生长影响的数学模型.结果表明:添加食盐和柠檬酸后导致物料体系中渗透压增加,pH下降,因而有效抑制了产品中霉菌、酵母和细菌的生长;添加蔗糖对产品的稳定性也有一定影响,当蔗糖添加量较少时,蔗糖提供了细菌生长所需的营养,因而会促进细菌的生长,而当蔗糖添加量较大时,增大了产品中的渗透压,起到了阻碍细菌生长的作用.此外,无论蔗糖添加量多少均会促进霉菌和酵母的生长.
분별이식염、자당화저몽산적첨가량작위삼투압、수분활도이급pH등주요책란인자적조절삼수,채용향응면분석법설계탐색각개책란인자대모의식품저장은정성적영향,이세균、대장간균이급매균화효모위저장은정성지표,분별대단기보온이급장기상온조건하적각항지표진행근종감측,병건립책란인자대산품중미생물생장영향적수학모형.결과표명:첨가식염화저몽산후도치물료체계중삼투압증가,pH하강,인이유효억제료산품중매균、효모화세균적생장;첨가자당대산품적은정성야유일정영향,당자당첨가량교소시,자당제공료세균생장소수적영양,인이회촉진세균적생장,이당자당첨가량교대시,증대료산품중적삼투압,기도료조애세균생장적작용.차외,무론자당첨가량다소균회촉진매균화효모적생장.
Effects of hurdle factors including supplementation of various levels of salt, saccharose and citric acid on storage stability of textured fish protein - based imitation foods by thermoplastic twin extrusion cooking were investi-gated based on the microorganism population including bacterial count, coliforms and mold count by Second - order regression Central Composite Design and regression analysis including t - test. In the microorganism heat insulation test, mold and bacterial growth was found to be restrained by the salt and citric acid. There were different effects of the saccharose on the mold and bacterial growth.