脆口泥螺减菌技术的研究  

Study on Bacteria-Reducing Technology of Fresh Crisp Mud Snail

作　　者：郑皎皎 ZHENG Jiaojiao(Shanghai Tuanding Food Co.,Ltd.,Shanghai 200000,China)

机构地区：[1]上海团鼎食品有限公司,上海200000

出　　处：《现代食品》2023年第7期76-80,共5页Modern Food

摘　　要：目的:研究一种脆口泥螺减菌技术。方法:通过考察不同暂养条件和卤料腌制配方对菌落总数的影响,从而确定产品保质期。结果:经添加1%芝麻油暂养3 h的黄泥螺菌落总数水平较低,添加0.15%茶多酚的产品在0~4℃贮存的条件下,保质期为5 d。结论:该产品肉质脆爽有弹性,口味鲜美清爽,符合消费者喜欢新鲜产品的口味,具有较大的发展前景。Objective:A technique for bacteria-reducing in the fresh crisp of mud snail was studied.Method:The effect of different temporary culture conditions and marinade formula on the aerobic plate count was investigated to determine the shelf life of products.Result:aerobic plate count in mud snail reared with 1%sesame oil for 3 h was low,and the shelf life of the products with 0.15%tea polyphenols was 5 days when stored at 0~4℃.Conclusion:The meat quality of the product is crisp and elastic,the taste is fresh and refreshing,in line with the taste of consumers like fresh products,with greater prospects for development.

关 键 词：黄泥螺 减菌技术 芝麻油 茶多酚 

分 类 号：TS254.4[轻工技术与工程—水产品加工及贮藏工程]