Study on preservation effect of applying combined bio-inhibitor agent on Ready-to-Eat ( RTE) abalone product

In order to control the polution of residual bacteria, the combined bio-inhibitor agents ( 0.20 g /L ε-Poly-L-lysine + 0.05 g /L Nisin + 0.05 g /L Lysozyme) were applied on ready-to-eat ( RTE) abalone.The quality changes of RTE abalone which storing at low- temperature ( 4℃) and room- temperature ( 25℃) were analyzed. The results showed that rate of weight loss, water activity, TVB- N, total aerobic and anaerobic colony count of RTE abalone under 4℃ condition were lower than that of 25℃.Under 25℃, RTE abalone without inhibitor agents showed obvious symptoms of juice exudation, rancid flavor and malodor. RTE abalone with inhibitor agents also showed some spoilage symptoms.The shelf-life of RTE abalone without and with inhibitor agent under 25℃ condition were only 3and 6d respectively. But under 4℃ condition, RTE abalone with inhibitor agent didn't showed any spoilage symptoms, which shelf- life could be up to 90 d. RTE abalone without bio- inhibitor agent were only up to 30 d. It showed that the conditions of low temperature and bio- inhibitor agent were able to remain the quality of RTE abalone product and relieve their spoilage.In addition, in order to control microbial hazards from vacuum-packing food, the total anaerobic colony count should be as an importment evaluation index.