活品虾夷扇贝在净化过程中菌相及营养成分的变化  

Changes of Patinopecten yessoensis microbial ecology and nutrition components during the process of depuration

作　　者：樊文[1,2] 傅润泽[1,2] 沈建[1] 李国威[3] 徐文其[1] 

机构地区：[1]中国水产科学研究院渔业机械仪器研究所,上海200092 [2]上海海洋大学食品学院,上海201306 [3]广东海洋大学食品科技学院,广东湛江524088

出　　处：《食品工业科技》2015年第19期78-82,共5页Science and Technology of Food Industry

基　　金：国家现代农业产业技术体系-贝类体系建设专项(CARS-48-08B)

摘　　要：在实验室条件下模拟虾夷扇贝的工厂化净化工艺流程,检测分析现有工艺条件下虾夷扇贝细菌总数、大肠菌群、菌相特征、白度及营养成分随净化时间的变化规律。结果表明:净化前虾夷扇贝全组织匀浆液中共鉴定出17种不同属细菌,革兰氏阴性菌占明显优势,净化后共鉴定出9种不同属细菌,其中假单胞菌、肠杆菌、动性球菌、盐球菌、希瓦氏菌、黄杆菌、埃希氏菌芽孢乳杆菌等细菌在净化后期不再检出;细菌总数和大肠菌群随着净化时间延长而逐渐下降;白度、水分含量随着净化时间的延长而逐渐增加;而糖原、粗脂肪随净化时间的延长而逐渐减少;粗蛋白含量随净化时间有少量的上升。通过无菌海水净化,虾夷扇贝的菌相种类趋于简单且营养品质有所降低。Simulating the process of Patinopecten yessoensis depuration under laboratory condition,the changes of total count of bacteria colonies,coli forms level,microbial ecology,whiteness and nutrition components was detected with the extension of depuration time. The results indicated that 17 kinds of different genera of bacteria were identified before the depuration process and gram negative bacteria accounted for obvious advantages,after the depuration process,9 kinds of different genera of bacteria were identified,and Pseudomonas,Enterobacteriaceae,Planococcus,Halococcus,Shewanella,Flavobacterium,Escherichia,Sporolactobacillus in the late of depurating were not checked out.Total bacterial count and coliform bacteria with depuration extending were gradually decreased. The Whiteness and water content were increased with extension of depuration,while the glycogen and crude fat with the extension of depuration time were gradually decreased. The content of crude protein were increased in a small amount during the depuration process.Through the sterile seawater depuration,the bacteria phase of Patinopecten yessoensis tended to be simpler and nutritional quality got worse.

关 键 词：虾夷扇贝 净化 菌相 营养成分 

分 类 号：TS254.1[轻工技术与工程—水产品加工及贮藏工程]