马氏珍珠贝肉风味食品开发研究

Studies on the Processing of Flavor Food of Pinctada martensii Meat

研究了马氏珍珠贝肉制作五香、蒜香、姜汁三种风味即食制品的加工工艺技术。采用幅照保鲜技术对风味制品进行灭菌防霉处理，产品的保质期达到 １８０ ｄ 以上。对风味制品进行营养成分分析，结果表明：马氏珍珠贝肉风味制品是一种高蛋白、低脂肪、营养价值丰富的海产品，并富含牛磺酸（３．９ ｍ ｇ／ｇ）、多不饱和脂肪酸（ＥＰＡ＋ ＤＨＡ 占脂肪总量 ３４．７％ ）和多种无机质。

In this paper, the processing technology of three kinds of flavor food of Pinctada martensii meat with gralic, ginger and five incenses (aniseed, Chinese prickly ask, cloves, cassia bark and anisum) was studied. The nutrition compositions of the flavor food were analyzed. We prevented flavor food from being infected by bacteria, moulds and so on by irradiation. The results showed that the flavor food was of higher protein and lower fat. It was also rich in taurine, inorganic salt, polyunsaturated fatty acid (EPA+DHA contents 34.7%),trace element, vitamin. Its color, fragrance and taste were kept as the original meat food at room temperature after six months. By irradiation technology, the microbiology target is far lower than the same food hygienical standard.