生鲜毛蚶超高压杀菌工艺的研究

以生鲜毛蚶为研究对象,利用正交实验设计方法研究了不同压力、温度和保压时间对生鲜毛蚶中微生物(细菌、霉菌、酵母菌)存活率的影响,确定了生鲜毛蚶超高压杀菌工艺条件,为建立和推广海产品超高压杀菌工艺提供了实例。结果表明,当温度为20～40℃,保压时间为5～15min时,压力在300～500MPa范围内对生鲜毛蚶中各种微生物杀灭作用显著(P<0.01)。最终确定压力500MPa、温度40℃、保压时间5min为生鲜毛蚶超高压杀菌工艺。

The effect of different processing pressure, temperature and holding time on survivors of microorganisms of fresh raw Anadara subcrenata Lischke was investigated by using orthogonal test design. The microorganisms including natural microflora, mold and yeast, were demanded to check up by National Food Hygienic Standard of China （NFHSC）. And an optimum condition for sterilizing fresh raw Anodara subcrenata Lischke was determined, setting an example to establishing and generalizing seafood UHP sterilization technology. Results showed that the condition ,such as temperature（20-40℃）, pressure （300-500MPa） and pressure holding time （5- 15min）,to sterilize all kinds of microorganisms in fresh raw Anadara subcrenata Lischke, was remarkable （P〈0.01）. Through the orthogonal experiment, the optimum condition for sterilizing fresh raw Anodara subcrenata Lischke was determined to be 40℃. 500MPa and 5min.