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1、现代食品科技ModernFoodScienceandTechnology2010,Vol.26,No.12www.grain17.com软包装即食海蜇丝的品质特征和细菌学安全分析谢主兰，梁丽简，黄和（广东海洋大学食品质量与安全系，广东湛江524088）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
2、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2.6×102cfu/g，大肠菌群数均<30MPN/100g，副溶血性弧菌均<3.0MPN/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。关键词：软包装
3、即食海蜇丝；品质特征；细菌学；主要菌群；安全性文章篇号：1673-9078(2010)12-1391-1394AnalysisofQualityCharacteristicsandBacteriologicalSafetyofSoftPackagingReady-to-eatJellyfishProductsXIEZhu-lan,LIANGLi-lian,HUANGHe(CollegeofFoodScience&Technology,GuangdongOceanUniversity,Zhanjiang524088,China)Abstract:Theor
4、ganolepticquality,physicochemicalpropertyandbacteriologyofsoftpackagingready-to-eatjellyfishproductssampledfromZhanjiangmarketwereanalyzed.Theresultshowedthatdifferencesofthesampleswereinthewatercontent,saltcontent,wateractivityandpHvalue,beingof93.56%~95.03%,2.36%~3.42%,2.36%~3.
5、42%and4.13~5.07,respectively.Andthesaltandmoistureshowedsignificantimpactonthecolorandtasteofproduct.Lowersodiumchloridecontentledtodarkercolorwhilehighermoisturecontentresultedinthelowerdeterioratedtaste,crispnessanddecreasedtoughness.Theaveragetotalbacterialcountoftheproductswa
6、s2.6×102cfu/g;Coliformbacteriacountwaslessthan30MPN/100g;andVibrioparahaemolyticuswaslessthan3.0MPN/g.Morepositivepotentialpathogens,suchastheSalmonella,Bacilluscereus,andcoagulase-positiveStaphylococcusaureuswerenotdetected.36strainsofthebacteriumwereisolated,88.9%ofwhichwasdete
7、rminedasGram-negativebacillusbymorphologicalobservation.And8.3%oftheisolatedstarainswereGram-positivenonsporecoccobacteriaandabout2.8%weredeterminedasGram-positivesporecoccobacteria.Consequently,intheappropriatestoragecondition,itwasconfirmedthatthequalityofSoftPackagingready-to-
8、eatjellyfishmeettheacceptancecriteriaofs
