超高压处理对冷藏牡蛎保鲜效果及品质变化的影响  

Effect of High Pressure Processing( HPP)on the preservation and quality of oyster

作　　者：刘远平[1,2] 史田[2,3] 王富龙[3] 杜亚楠[3] 孟祥红[2,3] 毛相朝[2,3] 李钰金 

机构地区：[1]泰祥集团山东省海洋食品营养研究院,山东威海264300 [2]中国海洋大学-泰祥集团国家级工程实践教育中心,山东威海264300 [3]中国海洋大学食品科学与工程学院,山东青岛266003

出　　处：《食品工业科技》2016年第15期325-328,共4页Science and Technology of Food Industry

基　　金：国家科技支撑计划项目(2012BAD28B05-03);2012年"高等学校本科教学质量与教学改革工程"建设项目;山东省教学的改革项目(2012130)

摘　　要：本文以牡蛎为原料,研究了不同超高压处理对牡蛎体内微生物、p H、挥发性盐基氮、K值、基本成分的变化情况。实验结果显示,牡蛎经350 MPa超高压处理10 min,贮藏7 d其菌落总数符合生食标准,冷藏货架期延长至14 d;经450 MPa处理10 min的牡蛎贮藏14 d的菌落总数符合生食标准,其冷藏货架期延长至21 d。牡蛎经350 MPa超高压处理10 min贮藏14 d,或经450 MPa超高压处理10 min贮藏21 d后,TVB-N和K值仍然符合新鲜度标准。同时,超高压处理后牡蛎的营养成分基本保持不变,仍能保持其较高的营养价值。The changes of different high pressure （HPP） conditions on microbial inactivation, pH, total volatile basic nitrogen（TVB-N）, K value, the basic ingredients of oyster during chilled storage were investigated.The results showed that when the pressure conditions were 350 MPa for 10 min, the microbiological shelf - life of raw - eaten oyster could be extended to 7 days and the shelf -life of refrigeration could be extended to 14 days, when the pressure conditions reached to 450 MPa for 10 min,the microbiological shelf -life of raw -eaten oyster could be extended to 14 days and the shelf-life of refrigation could be extended to 21 days.When the pressure conditions reached 350 MPa for 10 min,and then storaged for fourteen days,or 450 MPa for i0 min then storage for twenty - one days,both of the TVB -N levels and K values met the standard of fresh oyster.The quality almost remained unchanged before and after HPP on oyster,and the nutritional value was maintained at the same time.

关 键 词：牡蛎 超高压处理 杀菌 品质 生食 

分 类 号：TS254.4[轻工技术与工程—水产品加工及贮藏工程]