超高压处理对调味加州扁鸟蛤贮藏品质的影响  

Effect of High-pressure Treatment on the Quality of Clinocardium californiense

作　　者：刘远平 王金梅 李丽迪 邵仁东 李钰金 

机构地区：[1]荣成泰祥食品股份有限公司,荣成264309 [2]山东省海洋食品营养研究院,荣成264309

出　　处：《食品工业》2017年第4期21-24,共4页The Food Industry

基　　金：国家科技支撑计划课题(2015BAD17B02);山东省重点研发计划(2016ZDJS06A01)

摘　　要：以预调味加州扁鸟蛤为原料,研究了不同超高压处理对预调味加州扁鸟蛤微生物、挥发性盐基氮、p H及粗蛋白的变化情况。测定结果显示,预调味加州扁鸟蛤经300 MPa处理10 min贮藏20 d后,菌落总数、TVB-N值均符合水产品生食标准;经400 MPa和500 MPa处理10 min贮藏到25 d,菌落总数、TVB-N值仍符合水产品生食标准,超高压处理能有效抑制加州扁鸟蛤挥发性盐基氮的产生;经超高压处理后的加州扁鸟蛤pH显著高于未加工样品,但经贮藏30 d后,超高压处理后的样品pH反而显著低于未加工鲍鱼;同时,超高压处理后预调味加州扁鸟蛤的营养成分基本保持不变,仍能保持较高的营养价值。The changes of different high-pressure （HPP） condition on microbial inactivation, total volatile basic nitrogen （TVB-N）, pH, crude protein of Clinocardium californiense during chilled storage were investigated. The result showed that when the pressure conditions reached to 300 MPa for 10 min, the microbiological shelf-life of raw-eaten Clinocardium californiense could be extended to 20 d; When the pressure conditions reached to 400 MPa and 500 MPa for 10 min, the microbiological shelf-life of raw-eaten Clinocardium californiense could be extended to 25 d and the change of TVB-N values by HPP was inhibited effectively. HPP had significantly （p〈0.05） higher pH in abalone, but it was lower than untreated abalone after 30 d-storage. The quality almost remained unchanged before and after HPP on Clinocardium californiense, and the nutritional value was maintained at the same time.

关 键 词：加州扁鸟蛤 超高压处理 保鲜 生食 

分 类 号：TS254.4[轻工技术与工程—水产品加工及贮藏工程]