The effect of lightly baked scallop’s moisture content on quality and bacterial phase composition
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摘要: 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,各组之间差异不显著。结果表明生产过程中应降低产品水分含量以获得良好的货架期和口感。本文为温和加工扇贝的产品品质和贮藏安全性提供了理论依据。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 group.The bacterial flora was much simple at the initial stage, but became complicated during the storage.Little changes were found in values of pH, and no significant difference existed 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.
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