高水分扇贝调味干制品保质栅栏的模式及其强度

Amodel of quarante qualify hurdle and its strength designed for high moisture seasoned dried scallop

运用栅栏效应理论 ,通过设置多个强度缓和的保质栅栏的交互效应 ,阻止微生物的生长发育 ,避免了单一高强度防腐方法对产品感官质量等方面造成的不良影响 ,研究开发的高水分扇贝调味干制品在Aw >0 .90时仍非制冷可贮 ,口感柔软 ,能充分体现扇贝的鲜美风味 ,较好地保持了鲜品的色泽和外观 ,卫生安全性得到进一步保证 ,经济效益提高。本文探讨了高水分扇贝调味干制品的保质栅栏模式 ,着重对各栅栏因子的强度进行了选择。

Based on the theory of Hurdle Effect, our research shaved that because of the mutual effects between the several moderate strength hurdles designed for quality, the growth of microbe was prohibited and the harmful effect of single high strength antiseptic method on sensory evaluation was avoided. By this technique, the product, high moisture seasoned dried scallop, was developed which can still be stored without refrigeration when Aw>0.90 and has such advantages as feeling soft when eating. Comparatively well keeping the color and the flavor of fresh scallop, more health guarantee as well as more economic benefit. This paper dealt with we dealt with the Hurdle Model needed for the quality of the product and put emphasis on the process to select the strength of each Hurdle factor.