摘要
研究牡蛎在3个不同温度海水里的吐沙时间以及二氧化氯的消毒效果。研究结果表明,吐沙速度与换水率和温度有关。当海水中二氧化氯浓度为18.75mg/g时,在30h内可使蛤体内的细菌总数降低2.61,消毒效果较好。经过净化处理的牡蛎,口感新鲜,无异味,并且余氯残留量低于国家标准,可以直接食用。
In this paper, the sand removing speed from oyster in sea water at three different temperatures and disinfection effect of chlorine dioxide were studied. We found that the sand removing speed was influenced bytemperature and change frequency of fresh sea water. Chlorine dioxide showed good effect on the purification of oysters, When the concentration of CIO2 reached 18.75 mg/g in the sea water, the bacterial amount in oyster body was reduced by 2.61 （log）. After purification, the oysters tasted fresh with no odor, the content of remaining chlorine dioxide in the meat is lower than the national standard, so they could be consumed directlv.
出处
《食品科技》
CAS
北大核心
2008年第7期108-112,共5页
Food Science and Technology
基金
江苏省科技计划项目
关键词
牡蛎
净化
二氧化氯
oyster
purification
chlorine dioxide
