牡蛎超高压脱壳效果的研究  

The effect of ultra high pressure treatment on the shucking of oysters

作　　者：李学鹏[1] 周凯[1] 王祺[1] 励建荣[1] 季广仁 李薇霞[3] 

机构地区：[1]渤海大学食品科学研究院化学化工与食品安全学院,辽宁锦州121013 [2]锦州笔架山食品有限公司,辽宁锦州121000 [3]国家知识产权局专利局专利审查协作江苏中心 [4]江苏苏州215011

出　　处：《食品工业科技》2014年第15期210-214,共5页Science and Technology of Food Industry

基　　金：“十二五”国家支撑计划项目课题(2012BAD29B06)

摘　　要：以脱壳效果和得肉率为评价指标研究了牡蛎超高压脱壳工艺参数,并以牡蛎肉的持水率、pH、质构特性、感官特性、菌落总数和大肠杆菌数为指标评价了超高压脱壳对牡蛎肉品质的影响。结果表明,牡蛎超高压脱壳的最佳条件为压力300MPa、保压时间1min。与手工脱壳、热烫脱壳相比,超高压脱壳处理能改善牡蛎肉的持水性,而对pH、感官品质无显著影响。此外,超高压脱壳同时能部分杀灭微生物,使牡蛎肉达到生食水产品卫生标准。牡蛎超高压脱壳总体效果优于手工脱壳和热烫脱壳,是一种较为理想的脱壳技术。The parameters of ultra high pressure processing（UHPP）in the shucking of oysters were optimized by the shelling performance and meat produce rate. The water holding capacities, pH, texture properties, sensory characteristic,total bacterial count and total Escherichia coil count were picked to evaluate the meat quality after ultra high pressure treatments at the same time. The results showed that the optimum UHPP parameter in the shucking of oysters was pressure at 300MPa with a holding time of 1min. Compared with traditional manual shucking and heat shucking, UHPP could improve the water holding capacities of oyster meat, and show no significant influence on pH value and sensory qualities of oyster meat.Furthermore, UHPP could reduce the counts of microorganisms in meat to make sure that the treated oyster meat can be eaten freshly according to the hygienic standard.UHPF＇ was an effective and optimum shucking method for oysters.

关 键 词：牡蛎 超高压 脱壳 品质 

分 类 号：TS254.1[轻工技术与工程—水产品加工及贮藏工程]