文章摘要
巩雪,常江,孙智慧,聂义然.扇贝超高压保鲜包装实验[J].包装工程,2017,38(7):49-52.
GONG Xue,CHANG Jiang,SUN Zhi-hui,NIE Yi-ran.Experimental Study on the High-Pressure Fresh-Keeping Packaging of Scallop[J].Packaging Engineering,2017,38(7):49-52.
扇贝超高压保鲜包装实验
Experimental Study on the High-Pressure Fresh-Keeping Packaging of Scallop
投稿时间:2016-08-15  修订日期:2017-04-10
DOI:
中文关键词: 扇贝  超高压  保鲜  品质
英文关键词: scallop  super high pressure  preservation  quality
基金项目:国家科技支撑计划(2016YFD0400301);黑龙江省教育厅科学技术研究项目(12531168);哈尔滨市青年科技创新人才项目(2013RFQXJ139);哈尔滨商业大学科研团队支持项目(2016TD005)
作者单位
巩雪 哈尔滨商业大学哈尔滨 150028 
常江 哈尔滨商业大学哈尔滨 150028 
孙智慧 哈尔滨商业大学哈尔滨 150028 
聂义然 哈尔滨商业大学哈尔滨 150028 
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中文摘要:
      目的 通过测定扇贝的持水率、pH值、TVB-N值和菌落总数等指标,检验超高压处理对扇贝保鲜效果的影响。方法 以市售扇贝为研究对象,经预处理后分别施加100,200,300,400,500 MPa的高压并保持3 min,然后在常温下进行储存,每隔2 d对上述指标进行测定。结果 持水率经300 MPa处理后,在第6天达到最大值39%,在500 MPa压力作用下经过8 d存储,pH值为6.2,TVB-N值为5.9 mg/(100 g),菌落总数为39×104 cfu。结论 扇贝经超高压处理,储存8 d后,各指标均优于未处理的对比试样,达到了保鲜效果。
英文摘要:
      The work aims to test the influence of super high pressure processing on the fresh-preserving effects of scallop by measuring the indicators of scallop, such as water holdup, pH value, TVB-N value and total bacteria count. With the commercially available scallops as the research object, the high pressures, such as 100 MPa, 200 MPa, 300 MPa, 400 MPa and 500 MPa, were respectively applied and maintained for 3 min after the pretreatment, and then the scallops were stored at room temperature. The above-mentioned indexes were measured every 2 d. Water holdup reached the maximum value of 39 % on the sixth day after 300 MPa treatment; pH value was 6.2, TVB-N value was 5.9 mg/(100 g), and the total bacteria counts were 39×104 cfu after 8 d of storage under the effect of 500 MPa pressure. Based on the results, all the indexes are superior to the untreated contrast samples after super high pressure processing and 8 days of storage, and the preservation effect is achieved.
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