摘要
以咸炝蟹为原料,应用ClO_2灭菌预处理与ClO_2缓释杀菌技术对咸炝蟹贮藏保鲜效果进行了研究,探讨ClO_2处理对咸炝蟹贮藏保鲜的可行性。结果表明:灭菌预处理结合缓释保鲜剂能有效地控制细菌总数的增长,延缓挥发性盐基氮的增高,较好地保持了咸炝蟹的品质,延长了货架期。在5℃低温贮藏效果明显好于15℃,并且ClO_2残留在0.6m g/kg左右。采用100m g/kg SO2处理,SO_2残留为2.907m g/kg,远远低于国家标准(≤50m g/kg)。
The technique of pretreatment and sustained-release sterilization of ClO2 was investigated in this experiment using pickled portunus trituberculatus as raw material to explore its feasibility of its feasibility of application for the storage and fresh-keeping of pickled portunus trituberculatus. Results showed that this technology could effectively reduce the total amounts of bacteria,delay the increment of volatile base nitrogen(VBN),retain its quality and lengthen its shelf life. It was also showed that its effects on storage of pickled portunus trituberculatus at 5 ℃ was better than at 15 ℃ and the residue of ClO2 was maintained under 0.6 mg/kg. When it was treated with 100 mg/kg of SO2,the residue of SO2 was 2.907 mg/kg,which is much lower than 50 mg/kg of national criteria.
出处
《中国食品学报》
EI
CAS
CSCD
2005年第2期80-84,共5页
Journal of Chinese Institute Of Food Science and Technology
基金
宁波市农业科技攻关项目(甬科技2003C10066)
