即食原汁四角蛤蜊的加工工艺及货架期研究  

Study on the processing of instant calm( Mactra quadrangularis) and its shelf-life

作　　者：陈桂芳[1] 李学鹏[1] 高郡焕 仪淑敏[1] 励建荣[1] 刘青莲 李薇霞[3] 

机构地区：[1]渤海大学食品科学研究院,辽宁省食品安全重点实验室,辽宁锦州121013 [2]凌海市达莲海珍品养殖有限公司,辽宁锦州121209 [3]国家知识产权局专利局专利审查协作江苏中心,江苏苏州215011

出　　处：《食品工业科技》2015年第11期207-209,213,共4页Science and Technology of Food Industry

基　　金：“十二五”国家支撑计划项目课题(2012BAD29B06);辽宁省海洋与渔业科研计划项目

摘　　要：本文将经过吐沙、真空包装的四角蛤蜊进行蒸煮制得一种原汁四角蛤蜊即食产品,研究了鲜活四角蛤蜊静水吐沙时间及即食原汁四角蛤蜊的加工工艺参数,并以菌落总数和感官评定值为指标,考察了即食原汁四角蛤蜊在4℃冷藏条件下的货架期。结果表明,四角蛤蜊的最佳吐沙时间为36h,即食原汁四角蛤蜊最佳蒸煮温度为100℃,最佳蒸煮时间为3min,在4℃冷藏条件下的货架期可达30d。The clams (Mo quadrangularis)were suffered sand- eliminating, vacuum package and cooking processing,to prepare instant juicy clams. The time of sand-eliminating for living clams and the processing parameters for instant clams were studied in this paper.The shelf-life of instant clams during refrigerated storage at 4℃ was also investigated based on the analysis of the total bacterial colonies number and sensory evaluation. The results showed that the suitable sand- eliminating time for living M. quadrangularis was 36h. The optimum cooking temperature and time was 100℃ and 3min for instant clams, respectively.The shelf-life of instant juicy clams stored at 4℃ was 30days.

关 键 词：即食四角蛤蜊 菌落总数 感官评定 货架期 

分 类 号：TS254.1[轻工技术与工程—水产品加工及贮藏工程]