加热灭菌与贮藏条件对远海梭子蟹卫生指标的影响

Effects of Storage Conditions and Hoting Sterilization on the Hygienic Index of Portunus pelagicus

以远海梭子蟹为研究对象,通过蒸汽蒸煮和水煮方法进行灭菌兼熟制,将灭菌后的熟制蟹分别在-18℃、-50℃的温度下冻藏,比较杀菌和冻藏后微生物的变化情况。结果表明,采用蒸汽杀菌的方法,蟹肉的营养成分变化较小;98℃,加热7~16 min,口感最佳。-50℃冻藏,微生物数量明显较-18℃低;真空包装微生物的数量明显低于普通包装。

Steam cooking and boiled methods were applied for the determination of sterilization of Portunus pelagicus,Then storaged at-18 ℃,-50 ℃.Compared with the result of the two different methods and storage temperatures and on microbial quantity of P.pelagicus.Results showed that the nutritional variation was small by pasteurizing methods,temperature is 98 ℃,heats 7 to 16 minutes keep good taste.At-50 ℃ microbial quantity is significantly lower than-18 ℃,vacuum packaging is significantly lower than common packing.In order to guarantee higher quality of pasteurized,vacuum packaging and lower storage temperature will be helpful.