| 加热灭菌与贮藏条件对远海梭子蟹卫生指标的影响 |
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| 引用本文： | 张薇英,杨金生,夏松养. 加热灭菌与贮藏条件对远海梭子蟹卫生指标的影响[J]. 浙江海洋学院学报(自然科学版), 2011, 30(2): 142-144 |
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| 作者姓名： | 张薇英 杨金生 夏松养 |
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| 作者单位： | 浙江海洋学院食品与药学学院,浙江舟山,316000 |
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| 摘 要： | 以远海梭子蟹为研究对象,通过蒸汽蒸煮和水煮方法进行灭菌兼熟制,将灭菌后的熟制蟹分别在-18℃、-50℃的温度下冻藏,比较杀菌和冻藏后微生物的变化情况。结果表明,采用蒸汽杀菌的方法,蟹肉的营养成分变化较小;98℃,加热7~16 min,口感最佳。-50℃冻藏,微生物数量明显较-18℃低;真空包装微生物的数量明显低于普通包装。
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| 关 键 词： | 梭子蟹 冻藏温度 真空包装 微生物 |
Effects of Storage Conditions and Hoting Sterilization on the Hygienic Index of Portunus pelagicus |
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| ZHANG Wei-ying,YANG Jin-sheng,XIA Song-yang. Effects of Storage Conditions and Hoting Sterilization on the Hygienic Index of Portunus pelagicus[J]. Journal of Zhejiang Ocean University(Natural Science Edition), 2011, 30(2): 142-144 |
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| Authors: | ZHANG Wei-ying YANG Jin-sheng XIA Song-yang |
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| Affiliation: | (School of Food and Pharmacy of Zhejiang Ocean University,Zhoushan 316000,China) |
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| Abstract: | Steam cooking and boiled methods were applied for the determination of sterilization of Portunus pelagicus,Then storaged at-18 ℃,-50 ℃.Compared with the result of the two different methods and storage temperatures and on microbial quantity of P.pelagicus.Results showed that the nutritional variation was small by pasteurizing methods,temperature is 98 ℃,heats 7 to 16 minutes keep good taste.At-50 ℃ microbial quantity is significantly lower than-18 ℃,vacuum packaging is significantly lower than common packing.In order to guarantee higher quality of pasteurized,vacuum packaging and lower storage temperature will be helpful. |
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| Keywords: | Portunus pelagicus storage temperature vacuum packing microorganism |
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