虾皮加工原料减菌处理工艺研究  

Study on Pretreatment on the Microbial in Aectes chinensis

作　　者：邹礼根[1] 李锋[1] 朱城冰 游协翔 ZOU Ligen;LI Feng;ZHU Chengbing;YOU Xiexiang(Hangzhou Academy of Agricultural Sciences,Hangzhou,Zhejiang 310024,China;Ruian Huasheng Aquatic Products Co.,Ltd.,Wenzhou,Zhejiang 325200,China)

机构地区：[1]杭州市农业科学研究院,浙江杭州310024 [2]瑞安市华盛水产有限公司,浙江温州325200

出　　处：《农产品加工》2021年第11期38-40,共3页Farm Products Processing

基　　金：浙江省重点研发计划项目(2018C03048)。

摘　　要：虾皮是以中国毛虾(Aectes chinensis)为原料,经干制加工而成的传统水产品。为了降低虾皮加工原料的微生物本底含量,研究并优化了新鲜中国毛虾二氧化氯消毒减菌处理工艺。结果表明,减菌处理工艺条件为新鲜中国毛虾用60 mg/L的稳态二氧化氯溶液消毒4~6 min。中国毛虾减菌处理后,菌落总数降低97.45%,减菌效果非常显著。原料减菌处理后加工成的虾皮,产品菌落总数含量下降58.68%,研究结果对降低虾皮产品微生物含量、提高质量品质具有良好的参考价值。Dried small shrimps is a traditional aquatic product which is made by Aectes chinensis.In order to reduce the mi-crobial initial content in Aectes chinensis before processing,the pretreatment on the microbial of fresh Aectes chinensis with stable chlorine dioxide solution was studied.The results showed that the process conditions of the pretreatment on the microbial were as follows:fresh Aectes chinensis was disinfected with 60 mg/L stable chlorine dioxide solution for 4~6 min.The microorganisms in Aectes chinensis were decreased by 97.45%after disinfecting.Compared with the control group,the microor-ganisms of dried small shrimps after disinfecting were decreased by 58.68%.Therefore,this results had a good reference value to reduce the microbial content of dried small shrimps and improve their quality.

关 键 词：中国毛虾 虾皮 二氧化氯 减菌处理 

分 类 号：TS254.4[轻工技术与工程—水产品加工及贮藏工程]