软包装即食海蜇丝的品质特征和细菌学安全分析

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。

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

文章篇号：1673-9078(2010)12-1391-1394

Analysis of Quality Characteristics and Bacteriological Safety of Soft

Packaging Ready-to-eat Jellyfish Products

XIE Zhu-lan, LIANG Li-lian, HUANG He

(College of Food Science & Technology, Guangdong Ocean University, Zhanjiang 524088, China) Abstract: 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.

Key words: soft packaging ready-to-eat jellyfish products; quality characteristics; bacteriology; main bacterial flora; safty

海蜇在我国沿海各地分布很广，尤其在广东省产量很高。即食海蜇丝具有口感爽脆、方便卫生、营养丰富、美味可口的特点，是深受人们喜爱的海洋食品[1-2]，随着人们生活节奏的提高和食品安全意识的加强，人们将越来越重视这种食用方便、卫生安全、风味鲜美的海洋食品。软包装即食海蜇丝的加工技术是在加热杀菌的基础上，控制水分活度、调节pH值和收稿日期：2010-08-22

作者简介：谢主兰(1966-)，女，硕士，副教授。主要从事食品微生物与水产品质量安全研究 真空包装，在调味过程中加入食盐、白醋及天然香辛料等抑菌物质，保证产品品质和安全流通，不经过加热烹调即可食用。

目前对于即食海蜇丝加工的研究比较多，杨贤庆、李来好、马志强等[1~3]研究了即食海蜇丝的加工工艺和调味配方，对其工艺要点进行了分析，确定了海蜇原料、热烫、杀菌、真空包装为产品质量控制的关键工序。崔静等[4]研究了温度对即食海蜇产品保藏品质的影响。谢主兰等[5]对凉拌海蜇的细菌污染情况进行了调查与分析。但是，对软包装即食海蜇丝产品的品质

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