摘要
研究了炝蟹中大肠菌群的受各种因子(aw、T、Pres、pH、Eh、腌制时间)的影响情况。实验结果表明,渗透压的变化对大肠菌群的生长影响很大,当盐浓度为10%开始受到抑制并随着培养时间的延长效果增大;pH值为7时大肠杆菌的生长良好,强酸较强碱不利于其生长;保鲜剂具有较好的抑制效果;真空影响不大。使炝蟹盐度为3%和采用保鲜剂控制微生物的生长,能达到国家指定的腌制品的标准。
The effect of variety of factors （aw、T、Pres、pH、Eh、time） on the E.coli was investigated. The expenrimental results indicate that osmotic pressure have a great impact on the growth of E.coli when the concentration of salt is 10%. When the culturing time increasingly elapses, the amount of E.coli decreased. The strains grew well in the liquid media which pH is 7. Vacuum influence was not obvious. There was inhibitory when the concentration of meat salt was 3% and preservative had an preferable inhibitory effect, The product obey the standard of national salted-crab.
出处
《食品科技》
CAS
北大核心
2006年第5期45-47,共3页
Food Science and Technology
