摘要： 为开发基于小龙虾（学名克氏原螯虾，Procambarus clarkii）的深加工产品，以质构、菌落总数、挥发性盐基氮（TVB-N）、pH、色差为评价指标，探讨两种不同杀菌方式（巴氏杀菌80℃/15 min；超高压杀菌300 MPa/15 min）对4℃贮藏温度下真空包装即食小龙虾品质的影响。研究显示：巴氏杀菌组的菌落总数和TVB-N分别在第13天（5.5 log（CFU/g））和第14天（20.94 mg/100g）超过国家水产限量标准（分别为5.0 log（CFU/g）和20 mg/100g），而超高压杀菌组，分别在第15天（5.15 log（CFU/g））和第16天（21.26 mg/100g）超过国家水产限量标准；且超高压杀菌组即食小龙虾硬度（1358.33 g）、粘着性（987.66）、咀嚼性（840.84）均显著（P＜0.05）高于巴氏杀菌组（分别为1188.42 g、769.00和551.07）；两组即食小龙虾pH均呈先下降后上升趋势，且无显著性差异（P＞0.05）；此外，经超高压杀菌处理的即食小龙虾色泽也略优于巴氏杀菌组，但无显著性差异（P>0.05）。结果表明：在4℃的贮藏条件下，超高压杀菌处理的即食小龙虾货架期为14 d，相比80℃巴氏杀菌处理组，延长了约2 d的货架期，但两种杀菌方式处理的即食小龙虾产品的理化性质和菌落总数差距不大。

关键词: 即食小龙虾, 超高压杀菌, 巴氏杀菌, 菌落总数, 食品质构

Abstract: To develop deep-processed products based on Procambarus clarkii, the effect of two different sterilization methods (pasteurization 80℃/15 min; ultra-high pressure sterilization 300 MPa/15 min) on the quality of vacuum-packed ready-to-eat Procambarus clarkii at storage temperature of 4℃ was investigated by using texture, total number of colonies, total volatile basic nitrogen (TVB-N), pH and chromatic aberration as evaluation indicator. The results showed that the total number of colonies and TVB-N treated by pasteurization on the 13th day (5.5 log (CFU /g)) and 14th day (20.94 mg/100g) were beyond the national aquatic limit standard (5.0 log (CFU/g) and 20 mg/100g, respectively), while the total number of colonies and TVB-N treated by ultra-high pressure sterilization on the 15th day (5.15 log (CFU/g)) and the 16th day (21.26 mg/100g) were beyond the national aquatic limit standard; the hardness (1358.33 g), gumminess (987.66) and chewiness (840.84) of ready-to-eat Procambarus clarkii treated by ultra-high pressure sterilization were significantly (P < 0.05) higher than those of the pasteurization group (1188.42 g, 769.00 and 551.07, respectively); the pH of ready-to-eat Procambarus clarkii treated by the two sterilization methods decreased first and then increased with no significant difference (P > 0.05); additionally, the colour of ready-to-eat Procambarus clarkii treated by ultra-high pressure sterilization was slightly better than that of the pasteurization group, but there was no significant difference (P > 0.05). These results indicated that the ready-to-eat Procambarus clarkii treated by ultra-high pressure sterilization had a shelf life of 14 d at 4℃, extended by about 2 d as compared to the pasteurization group at 80℃. However, the physicochemical properties and the total number of colonies of the ready-to-eat Procambarus clarkii products treated by the two sterilization methods were not far from each other.

Key words: ready-to-eat Procambarus clarkii, ultra-high pressure sterilization, pasteurization, total number of colonies, texture