软烤扇贝原料处理过程中的细菌学研究

Bacteriology of lightly baked scallop in material treatment process

对软烤扇贝原料不同热处理的细菌特性和有关化学特性进行了研究,并对细菌类别和菌相进行了定性和定量分析。结果表明,鲜活扇贝经过蒸汽加热4min、6min和8min后,扇贝原料样品的pH值无明显差异,均为6.58左右,水分含量依次降低1%,菌落总数均为103cfu/g,耐热菌数均为102cfu/g,并呈依次降低的趋势,大肠菌群均未检出。不同热处理原料样品的细菌种类均为耐热的革兰氏阳性杆菌和球菌,菌相比较单一,主要包括芽孢杆菌、葡萄球菌、微球菌和少量棒状杆菌。市售和企业处理样品水分含量分别为77.67%和76.80%,pH偏高,接近中性,市售样品菌落总数偏高,为106cfu/g,耐热菌数为103cfu/g,企业处理样品菌落总数接近104cfu/g,耐热菌数为102cfu/g。市售和企业处理样品均检出大肠菌群,表明加热不足,处理过程不良,有待改进。

Bacteria and chemical characteristics of lightly baked scallop during different material treatment process were studied.Bacteria species and colonies were qualitatively and quantitatively analyzed.The results indicated that the values of pH in samples steamed for 4min,6min and 8min were about 6.58 and not significantly different.The water content of samples descended 1% in turn.Total viable counts（TVC）of samples were 103 cfu/g.The heat-resistant bacteria counts were 102 cfu/g and presented reduction tendency in turn.Coliforms were not detected.The bacteria species of samples that underwent different heat treatments were gram-positive coccus and bacillus.The bacterial flora were much simplex,mainly including Bacillus spp.,Staphylococcus spp.,Micrococcus spp.and Corynebacterium spp..The water contents in samples on sale and treated by plant were 77.67%,76.80% respectively.The values of pH in samples on sale and treated by plant were about 7.0 and higher than samples treated by lab.TVC in samples on sale was 106cfu/g and the heat-resistant bacteria counts was 103 cfu/g.TVC in samples treated by plant was about 104 cfu/g and the heat-resistant bacteria counts was 102 cfu/g.Coliforms were detected in samples on sale and treated by plant.The results revealed that heat treatment was not enough and treatment process was not under good control.Those needed to be improved.