超高压加工生鲜牡蛎的研究  

Study on the ultra high pressure processing of fresh oyster

作　　者：揭广川[1] 赵伟[2] 杨瑞金[3] 陶晶[2] 张文斌[2] 华霄[2] 

机构地区：[1]广东轻工职业技术学院食品生物工程系,广东广州510300 [2]江南大学食品科学与安全教育部重点实验室,江苏无锡214036 [3]江南大学食品学院,江苏无锡214036

出　　处：《食品工业科技》2011年第1期71-74,共4页Science and Technology of Food Industry

基　　金：国家科技支撑计划项目(2008BAD94B06);江南大学自主科研计划项目(JUSRP20910)

摘　　要：研究了超高压处理对牡蛎的杀菌效果及其对产品感官性质的影响。研究结果表明,当超高压达到500MPa后,牡蛎达到商业无菌。600MPa处理的牡蛎在4℃冷藏21d后,总菌落数小于6个对数,仍然符合生鲜牡蛎细菌总数的要求。超高压对牡蛎中不同蛋白酶具有不同的影响。超高压处理使牡蛎的硬度、弹性、咀嚼度、粘结性和恢复力均表现出不同程度的下降,而且超高压处理对牡蛎的色泽产生了一定影响。超高压处理可引起TBA值显著升高,表明超高压引起了牡蛎中脂肪的氧化。The effects of high pressure（HP） on the microbial inactivation and quality of oyster were investigated.The results showed that no microbe in oyster could be detected when the pressure reached 500MPa, and the microbiological shelf-life of oyster processed by 600MPa HP could be extended to 21d at 4℃.The HP processing also had different effects on the inactivation of different kinds of proteases in oyster.The effects of HP processing on the physical and chemical of oyster were also evaluated in this study.As the applied pressure increased,the hardness,springiness,chewiness,cohesiveness,gumminess and resilience decreased to different extents.The HP processing also changed the color of oyster when the pressure exceeded a value.The values of TBA of HP treated oyster increased demonstrated that the occur of oxidation of lipids in oyster induced by HP.

关 键 词：超高压 牡蛎 杀菌 品质 

分 类 号：TS254.1[轻工技术与工程—水产品加工及贮藏工程]