青蛤原料微生态体系分析与加工过程中关键点的关系研究  

Quantitative Microflora Variation and CCP of Processing in Clam(Cyclina sinensis)

作　　者：施惠 田益玲[1] 王颉[1] 张伟[1] 

机构地区：[1]河北农业大学食品科技学院,河北保定071001

出　　处：《水产科学》2012年第3期152-155,共4页Fisheries Science

基　　金：国家海洋公益性项目(200805046)

摘　　要：连续3年4个季节调查了青蛤携带的微生物系。结果表明,青蛤体内以细菌为主,其中革兰氏阴性杆菌达到70%以上。经鉴定,微球菌属、葡萄球菌属、微杆菌属、肠杆菌属、假单胞菌属、气单胞菌属、莫拉氏菌属、弧菌属是青蛤四季占主体的微生物,在活体青蛤中基本未检出霉菌和酵母等真菌。在不同季节,原料青蛤带菌量存在一定差异,对成品卫生指标产生影响。当青蛤菌落总数超过欧盟标准时,高温杀菌为128℃、5min,可使青蛤达到商业无菌条件;青蛤带菌量低于国家卫生标准时,其杀菌条件为120℃、5min。The microflora was investigated in clam（Cyclina sinensis）in different seasons in 3 successive years.The bacteria were found to be the main colony in the clam,Gram-negative bacteria accounting for up to 70%,and few molds and yeasts in the viscera.Then,the bacteria were isolated and purified,and the bacteria,Micrococcus,Staphylococcus,Microbacterium genus,Enterobacter,Pseudomonas,Aeromonas,Moraxella,and Vibrio genera were identified in the four seasons.Finally,the study on relationship between total plate count in the clam and sterilization conditions revealed that the clam in commercial sterile conditions was sterilized at high-temperature of 128 ℃ for 5 min when the bacterial groups in the clam were more than European Union Standard.However,the sterilization was carried out at 120 ℃ for 5 min when the bacterial groups in the clam were more than Chinese Standard.

关 键 词：青蛤 微生态 杀菌条件 

分 类 号：TS254.1[轻工技术与工程—水产品加工及贮藏工程]