毛蚶在微冻保鲜过程中菌落总数的变化  

Changes of Colony Count in Scapharca subcrenata in the Course of Fresh-keeping

作　　者：张辉[1] 张海莲[1] 李丽娜[1] 

机构地区：[1]河北农业大学海洋学院,河北秦皇岛066003

出　　处：《安徽农业科学》2012年第22期11423-11424,共2页Journal of Anhui Agricultural Sciences

基　　金：秦皇岛科学技术研究与发展项目专项经费(201101A193)

摘　　要：[目的]为毛蚶这类易腐败变质的食品研究出既能有效延长保鲜期,又能保持原有品质且相对安全的保鲜方法。[方法]以毛蚶为研究对象,在-3℃微冻条件下采用生物保鲜剂、涂膜保鲜、气调保鲜等不同保鲜方法对毛蚶进行保鲜处理,测定其在保鲜过程中的菌落总数变化。[结果]在微冻-3℃时毛蚶保鲜时间能达30 d,采用G(Nisin,溶菌酶,NaCl,甘氨酸等,充N2及CO2)、C组(Nisin,溶菌酶,NaCl,甘氨酸等)方法处理保鲜的毛蚶,其菌落总数上升较少,保鲜效果较佳。[结论]该研究可为今后毛蚶保鲜方法的研究提供数据基础。[Objective] To explore a safe fresh-keeping method to keep the freshness of S.subcrenata and maintain its original quality.[Method] S.subcrenata was treated respectively with bio-preservative,coating preservation and modified atmosphere preservation,the changes of total colony count in S.subcrenata were determined during the preservation process.[Result] The fresh-keeping period of S.subcrenata can be 30 d at-3 ℃,the S.subcrenata preserved with G（Nisin,lysozyme,NaCl,glycine,etc.,filled with N2 and CO2）,and C（Nisin,lysozyme,NaCl,glycine,etc.） is the best,its total colony count increases the least.[Conclusion] The study provides data for studying the preservation methods of S.subcrenata.

关 键 词：毛蚶 保鲜 菌落总数 

分 类 号：S944.44[农业科学—水产养殖]