| 软烤扇贝原料处理过程中的细菌学研究 |
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| 引用本文： | 陈舒,许钟,郭全友,杨宪时. 软烤扇贝原料处理过程中的细菌学研究[J]. 上海水产大学学报, 2010, 0(3) |
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| 作者姓名： | 陈舒 许钟 郭全友 杨宪时 |
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| 作者单位： | 中国水产科学研究院东海水产研究所;上海海洋大学食品学院; |
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| 基金项目： | 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) |
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| 摘 要： | 对软烤扇贝原料不同热处理的细菌特性和有关化学特性进行了研究,并对细菌类别和菌相进行了定性和定量分析。结果表明,鲜活扇贝经过蒸汽加热4min、6min和8min后,扇贝原料样品的pH值无明显差异,均为6.58左右,水分含量依次降低1%,菌落总数均为103cfu/g,耐热菌数均为102cfu/g,并呈依次降低的趋势,大肠菌群均未检出。不同热处理原料样品的细菌种类均为耐热的革兰氏阳性杆菌和球菌,菌相比较单一,主要包括芽孢杆菌、葡萄球菌、微球菌和少量棒状杆菌。市售和企业处理样品水分含量分别为77.67%和76.80%,pH偏高,接近中性,市售样品菌落总数偏高,为106cfu/g,耐热菌数为103cfu/g,企业处理样品菌落总数接近104cfu/g,耐热菌数为102cfu/g。市售和企业处理样品均检出大肠菌群,表明加热不足,处理过程不良,有待改进。
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| 关 键 词： | 扇贝 热处理 冷却 细菌群 球菌 |
Bacteriology of lightly baked scallop in material treatment process |
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| CHEN Shu,,XU Zhong,GUO Quan-you,YANG Xian-shi. Bacteriology of lightly baked scallop in material treatment process[J]. Journal of Shanghai Fisheries University, 2010, 0(3) |
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| Authors: | CHEN Shu XU Zhong GUO Quan-you YANG Xian-shi |
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| Affiliation: | CHEN Shu1,2,XU Zhong2,GUO Quan-you2,YANG Xian-shi2(1.East China Sea Fisheries Research Institute,Chinese Academy of Fishery Sciences,Shanghai 200090,China,2.College of Food Science,Shanghai Ocean University,Shanghai 201306,China) |
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| Abstract: | Bacteria and chemical characteristics of lightly baked scallop during different material treatment process were studied.Bacteria species and colonies were qualitatively and quantitatively analyzed.The results indicated that the values of pH in samples steamed for 4min,6min and 8min were about 6.58 and not significantly different.The water content of samples descended 1% in turn.Total viable counts(TVC)of samples were 103 cfu/g.The heat-resistant bacteria counts were 102 cfu/g and presented reduction tendenc... |
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| Keywords: | scallop heat treatment cooling bacteria colonies coccus |
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