水分含量对软烤扇贝品质变化和菌相组成的影响.docVIP

1改动之处采用红色字体。 2对修改之处若无异议，请选择接受修订。 3删除文中批注及此段文字。 水分含量对软烤扇贝品质变化和菌相组成的影响 贾艳华1,2，许 钟2，杨宪时2,*，魏法山1，吴 昊1 （1.河南省产品质量监督检验院，河南郑州 450000； 2.中国水产科学研究院东海水产研究所，上海 200090) 摘 要：本文以感官、化学和微生物为指标，研究了水分含量为43%、46%、49%和52%的软烤扇贝30℃贮藏过程中的品质变化和货架期，并对菌相组成及其变化进行了分析。结果表明，随着水分含量的升高，样品货架期变短；相同时间内菌落总数上升明显，各组差异较大，样品菌相组成逐渐由单一变得复杂；水分含量对样品pH变化影响不大，组之间差异不。生产过程中降低产品水分含量以获得良好的货架期和口感为温和加工扇贝的产品品质和贮藏安全性提供理论依据。 关键词：软烤扇贝，水分含量，货架期，菌相 The effect of lightly baked scallop’s moisture content on quality and bacterial phase composition JIA Yan-hua1,2, XU Zhong2,YANG Xian-shi2,* , WEI Fa-shang1, WU Hao1 (1.Henan Province Product Quality Supervision and Inspection Center, Zhengzhou 450000, China; 2. East China Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Shanghai 200090, China) Abstract: Effect of different moisture contents (43%, 46%, 49%, 52%) on quality changes and shelf-life of lightly backed scallop stored at 30℃ were assessed by sensory, chemical and microbiological methods, and the bacteria phase changes and dominate spoilage were discussed. Results showed that the shelf lives became shorter when the moisture content was increased, the total number of colonies increased significantly as same time，quite different in each groupThe bacterial flora was much simple at the initial stage, but became complicated during the storage. Little changes were found in the values of pH, and no significant difference between the four groups. The production process could reduce product moisture content to obtain a good shelf life and taste.To provide a theoretical basis for product quality and storage safety of the mild processing scallop. Key words: lightly baked scallop; moisture content; shelf life; bacteria phase 中国分类号：TS254.4 文献标识码：A 软烤扇贝是一类新开发的高价值温和加工贝类制品，其味道鲜美不失原味且货架期长，其工艺技术建立在“栅栏效应”理论之上，通过对各栅栏因子调节，控制产品合适的水分含量，既保证货架期，又能充分发挥扇贝的鲜美风味[1]。但是，由微生物生态学看来，软烤扇贝属于高水分活度、无强烈热加工过程、常温流通、不经过加热烹调而直接食用的一类高风险食品。在加工过程中，热加工的温度不高，杀菌不彻底，会导致耐热微生物残存；且制品水分含量较高，有利于残存微生物生长和繁殖，若不加以全过程控制，不仅缩