Food and Fermentation Industries >

2024 , Vol. 50 >Issue 18: 177 - 185

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.037360

Effects of microwave sterilization combined with Nisin and sodium lactate on microorganisms and qualities of seasoned crayfish tails stored at room temperature

  • GAO Yan ,
  • WEI Banghong ,
  • YU Jinxiang ,
  • FU Xuejun ,
  • GUO Quanyou ,
  • ZHENG Yao ,
  • HU Huogen
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  • 1(College of Marine Food and Biological Engineering, Jiangsu Ocean University, Lianyungang 222005, China)
    2(Key Laboratory of Ocean and Polar Fishery Innovation, Ministry of East China Sea Fisheries Research, Ministry of Agriculture and Rural Affairs, Chinese Academy of Fishery Sciences, Shanghai 200090, China)
    3(Jiangxi Aquatic Biological Protection and Rescue Center, Nanchang 330029, China)

Received date: 2023-09-13

  Revised date: 2023-11-03

  Online published: 2024-10-14

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Abstract

Through the use of various methods including microbiological and physicochemical analysis, electronic tongue, and gas chromatography-ion mobility spectrometry (GC-IMS), the antibacterial effects and quality characteristics of microwave sterilization combined with biological preservatives on seasoned crayfish tail meat during short-term storage at room temperature were studied by principal component analysis.The results showed that microwave sterilization combined with 4% (mass fraction) sodium lactate and 0.5 g/kg Nisin could significantly inhibit the growth of bacteria, total volatile basic nitrogen contents, and pH value.It also mitigated the deterioration of hardness, chewiness, and viscosity during storage at room temperature, and extended the shelf life of seasoned crayfish tail meat to 3 days.GC-IMS results showed that the contents of alcohols and ketones in the group with an 18 min microwave sterilization time were significantly higher than those in the 10 min and 15 min groups.The results of the electronic tongue showed that the extension in microwave treatment time and storage time significantly increased the saltiness of seasoned crayfish tail meat.Both GC-IMS and electronic tongue principal component analysis results indicated that there were significant differences between the 18-min microwave treatment group and the 10-min and 15-min groups.Combined with sensory evaluation, it was found that microwave sterilization combined with 4% sodium lactate and 0.5 g/kg Nisin for 15 minutes could effectively inhibit microbial growth and reproduction of seasoned crayfish tail meat during storage at room temperature and at the same time reduced the deterioration of its quality, allowing it to be stored at room temperature for 3 days.

Key words： seasoned crayfish tails; microwave sterilization; Nisin; sodium lactate; texture; flavor

Cite this article

GAO Yan , WEI Banghong , YU Jinxiang , FU Xuejun , GUO Quanyou , ZHENG Yao , HU Huogen . Effects of microwave sterilization combined with Nisin and sodium lactate on microorganisms and qualities of seasoned crayfish tails stored at room temperature[J]. Food and Fermentation Industries, 2024 , 50(18) : 177 -185 . DOI: 10.13995/j.cnki.11-1802/ts.037360

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