缢蛏超高压保鲜工艺的研究

High hydrostatic pressure(HHP) preservation process of Sinonovacula constricta

以缢蛏为研究对象,采用超高压处理对缢蛏的保鲜工艺进行研究。主要研究了在不同压强、不同加压温度、不同保压时间下,超高压后缢蛏的菌落总数、挥发性盐基氮(TVB-N)2项指标的变化,继而确定缢蛏超高压保鲜的最佳工艺条件,并研究了超高压处理后缢蛏在4℃保藏过程中感官、营养成分等品质的变化影响。结果发现:500 MPa、20℃、15 min为缢蛏最优的超高压保鲜工艺条件,经此最优超高压条件处理后的缢蛏样品菌落总数明显下降,挥发性盐基氮维持在较低水平,缢蛏的营养成分及感官品质受到的影响较小。

Sinonovacula constricta preservation process was studied in this paper using high hydrostatic pressure （HHP） process. The total volatile basic nitrogen （I-VB-N） and the total number of bacteria were measured to determined the preservation effects in different HHP treatment pressure, temperature and holding time. And the optimal preservation process was determined. The sensory and nutritional components of Sinonovacula constricta changes was also studied after HHP treatment at 4 ~C. The results showed that： 500 MPa, 20 %＇, 15 min were the best optimal preservation technology. Under the optimal conditions of HHP treatment, the colony count of Sinonovacula constricta sample significantly decreased, total volatile basic nitrogen （TVB-N） remained at a low level, nutritional composition and sensory quality were changed a little.