Food and Fermentation Industries >

2010 , Vol. 36 >Issue 05: 45 - 51

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.2010.05.022

Food and Fermentation Industries

Application of Hurdle Technology in Ready-To-Eat Litopenaeus vannamei Product

  • Lin Jin ,
  • Yang Rui-jin ,
  • Zhang Wen-bin ,
  • Hua Xiao
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Online published: 2010-05-25

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Abstract

The study is to develop a ready-to-eat Litopenaeus vanname product which has high-Aw and can be stored at 25℃ for more than 3 months.The optimization process was chosen through the hurdle technology.The effect of several hurdle factors on quality and stability of the shrimp was studied,including water activity,alcohol soaking,pH,electrometric highness,sterilization.The total number of colony of the final product met the product's standard and sensory evaluation was within an acceptable range during the storage.

Key words： Litopenaeus vannamei(Penaeus vannamei); ready-to-eat; processing technic; hurdle technology; preservation experiment

Cite this article

Lin Jin , Yang Rui-jin , Zhang Wen-bin , Hua Xiao . Application of Hurdle Technology in Ready-To-Eat Litopenaeus vannamei Product[J]. Food and Fermentation Industries, 2010 , 36(05) : 45 -51 . DOI: 10.13995/j.cnki.11-1802/ts.2010.05.022

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