摘要
研究了软烤扇贝不同工艺及条件对样品理化和细菌特性的影响,并定性和定量分析了其样品的细菌菌相,对加工辅料、加工用水和包装材料的化学、细菌特性进行了分析。结果表明:最佳工艺及条件为一次蒸处理6m in,其样品水分含量较高,为74.25%±2.36%,pH、菌落总数、耐热菌落总数较低,分别为6.58±0.05、(2.37±0.80)×103、(1.70±0.30)×102cfu/g。山梨糖醇及其他混合辅料的菌落总数分别为(1.48±1.11)×103、(3.03±1.46)×102cfu/g。加工用水和包装材料所带菌数低。经过不同工艺及条件处理后的样品细菌种类均为革兰氏阳性,菌相也比较单一,主要包括芽孢杆菌、葡萄球菌、微球菌。
Effect of cooking process and condition on chemical and bacteria characteristics of lightly baked scallop was carried out.Bacteria species and colonies were qualitatively and quantitatively analyzed.Chemical and bacteria characteristics of additives,water and wrapper were analyzed.The results indicated that steaming for 6min was the optimum treating method.The water content of samples steamed for 6min was 74.25 % ± 2.36%, but its value of pH, total viable counts（TVC） and the heat-resistant bacteria counts were 6.58 ± 0.05cfu/g, （2.37 ± 0.80） × 10^3cfu/g, （ 1.70 ± 0.30） × 10^2cfu/g respectively.TVC of D-sorbitol and other addictives were（ 1.48 ± 1.11 ） × 10^3 cfu/g, （3.03 ± 1.46） × 10^2cfu/g respectively. TVC of water and wrapper were low. The bacteria species of samples undergo different process were gram- positive. The bacterial flora were much simplex, mainly including Bacillus spp., Staphylococcus spp., Micrococcus spp.
出处
《食品工业科技》
CAS
CSCD
北大核心
2009年第1期85-87,90,共4页
Science and Technology of Food Industry
基金
中央级公益性科研院所基本科研业务费专项资金(中国水产科学研究院东海水产研究所)资助项目(2007M05)
关键词
扇贝
蒸煮
细菌数量
菌群组成
scallop
cooking
bacteria number
composing of bacteria colonies
