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首页> 外文期刊>Fisheries and Aquatic Sciences >Shelf life of Bottled Sea Squirt Halocynthia roretzi Meat Packed in Vegetable Oil (BSMO)
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Shelf life of Bottled Sea Squirt Halocynthia roretzi Meat Packed in Vegetable Oil (BSMO)

机译：装在植物油中的瓶装海鞘海芋肉的保质期

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Fresh sea squirt meat requires a modified processing and preservation process because it has a short shelf life due to its high moisture content and strong proteolytic enzyme activity. In this study, bottled sea squirt meat prepared in vegetable oil (BSMO) to enhance the consumer acceptability was exposed to -ray (Co60, 10 kGy/h) irradiation to extend the shelf life without the use of a heating process. Response surface methodology was used to determine the optimal mixing ratio of BSMO containing 5% dehydrated fresh meat. Texture analysis and nutritional evaluation were also performed on a control and BSMO samples. The volatile basic nitrogen (VBN) content and total cell count were measured to determine the shelf life of irradiated BSMO products during chilled storage at for 60 days. According to a panel of 10 trained tasters (aged 20-29 years), the optimal mixing formulation was 80 g meat in 60 mL of mixed vegetable oil (30 mL of olive oil and 30 mL of sesame oil). The highest rated formulation, according to a panel of nine trained tasters (aged years), was 80 g meat in 60 mL of mixed vegetable oil (42 mL of olive oil and 18 mL of sesame oil). Moisture, ash, and protein contents in BSMO did not change significantly (P to ; P based on the VBN content (BSMO 1: mg/100 g, BSMO 2: mg/100 g) and total cell count (BSMO 1: log CFU/mL, BSMO 2: log CFU/mL) when compared with standard levels of VBN (25.00 mg/100 g) and total cell count (5 log CFU/mL), respectively. The results showed that irradiated BSMO products could help to expand the processed seafood market and increase the popularity of seafood among the younger generations.
机译：新鲜的海鞘肉由于其高水分含量和强大的蛋白水解酶活性而具有较短的保质期，因此需要经过改进的加工和保存过程。在这项研究中，将使用植物油（BSMO）制成的瓶装海鞘肉以增强消费者的接受性，将其暴露于X射线（Co60，10 kGy / h）辐射下，以延长保质期，而无需使用加热过程。使用响应面方法确定含有5％脱水鲜肉的BSMO的最佳混合比例。还对对照和BSMO样品进行了质构分析和营养评估。测量了挥发性碱性氮（VBN）含量和总细胞数，以确定在60℃的冷藏条件下辐照的BSMO产品的货架期。由10位受过训练的品酒师（年龄在20-29岁之间）组成的小组认为，最佳的混合配方是在60毫升混合植物油（30毫升橄榄油和30毫升芝麻油）中加入80克肉。根据由9位受过训练的品酒师（占年龄）的小组，最高评分的配方是60毫升混合植物油（42毫升橄榄油和18毫升芝麻油）中的80克肉。 BSMO中的水分，灰分和蛋白质含量没有明显变化（P至;基于VBN含量（BSMO 1：mg / 100 g，BSMO 2：mg / 100 g）和总细胞数（BSMO 1：log CFU），P / mL，BSMO 2：log CFU / mL），分别与标准水平的VBN（25.00 mg / 100 g）和总细胞数（5 log CFU / mL）进行比较，结果表明，辐照的BSMO产品可以帮助扩大加工海鲜市场，并增加了海鲜在年轻一代中的受欢迎程度。

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