摘要
目的:研究一种脆口泥螺减菌技术。方法:通过考察不同暂养条件和卤料腌制配方对菌落总数的影响,从而确定产品保质期。结果:经添加1%芝麻油暂养3 h的黄泥螺菌落总数水平较低,添加0.15%茶多酚的产品在0~4℃贮存的条件下,保质期为5 d。结论:该产品肉质脆爽有弹性,口味鲜美清爽,符合消费者喜欢新鲜产品的口味,具有较大的发展前景。
Objective:A technique for bacteria-reducing in the fresh crisp of mud snail was studied.Method:The effect of different temporary culture conditions and marinade formula on the aerobic plate count was investigated to determine the shelf life of products.Result:aerobic plate count in mud snail reared with 1%sesame oil for 3 h was low,and the shelf life of the products with 0.15%tea polyphenols was 5 days when stored at 0~4℃.Conclusion:The meat quality of the product is crisp and elastic,the taste is fresh and refreshing,in line with the taste of consumers like fresh products,with greater prospects for development.
作者
郑皎皎
ZHENG Jiaojiao(Shanghai Tuanding Food Co.,Ltd.,Shanghai 200000,China)
出处
《现代食品》
2023年第7期76-80,共5页
Modern Food
关键词
黄泥螺
减菌技术
芝麻油
茶多酚
mud snail
bacteria-reducing
sesame oil
tea polyphenols
