Study On Ultra-High Pressure Processing Technology Of Shelled Fresh Shrimps

Shelled fresh shrimp is a familiar aquatic product. In this paper, shelled fresh crayfish was chose and studied the sterilization technology by UHP and the changes of the texture.The bacteria of shelled fresh crayfish were identified by Vitek-32 before and after processed by UHP. The results validated that Gram-Positive Bacteria was better baroduric than Gram-Negative Bacteria. The microorganism categories of shelled fresh crayfish were analysed.Study on the optimum sterilization technology of UHP showed the different sterilization effect of three factors on the shelled fresh crayfish: pressure > synergetic temperature > dwell time. Based on the microflora and Staphylococcus aureus, the best economical parameter of sterilization technology was that: 320MPa of pressure, 38°C of synergetic temperature, 9min of dwell time.The result of TA-XTplus detection showed that the UHP had the effect on the texture of shelled fresh crayfish such as firmness and shear force. The of muscle fibre by TEM showed that damage of the muscle fibre by UHP lead to the change of shelled fresh crayfish's texture. And microstructure of myelinated nerve fiber was breached by UHP.