扇贝超高压保鲜包装实验.PDFVIP

第 38 卷 第 7 期 包 装 工 程 2017 年 4 月 PACKAGING ENGINEERING ·49 · 扇贝超高压保鲜包装实验 巩雪，常江，孙智慧，聂义然 （哈尔滨商业大学，哈尔滨 150028 ） 摘要： 目的 通过测定扇贝的持水率、pH 值、TVB-N 值和菌落总数等指标，检验超高压处理对扇贝保 鲜效果的影响。方法 以市售扇贝为研究对象，经预处理后分别施加100，200 ，300 ，400 ，500 MPa 的 高压并保持3 min ，然后在常温下进行储存，每隔2 d 对上述指标进行测定。结果 持水率经300 MPa 处 理后，在第6 天达到最大值39% ，在500 MPa 压力作用下经过8 d 存储，pH 值为6.2 ，TVB-N 值为5.9 4 mg/(100 g) ，菌落总数为39×10 cfu 。结论 扇贝经超高压处理，储存8 d 后，各指标均优于未处理的对 比试样，达到了保鲜效果。 关键词：扇贝；超高压；保鲜；品质 中图分类号：TS254.4 文献标识码：A 文章编号： 1001-3563(2017)07-0049-04 Experimental Study on the High-Pressure Fresh-Keeping Packaging of Scallop GONG Xue, CHANG Jiang, SUN Zhi-hui, NIE Yi-ran (Harbin University of Commerce, Harbin 150028, China) ABSTRACT: The work aims to test the influence of super high pressure processing on the fresh-preserving effects of scallop by measuring the indicators of scallop, such as water holdup, pH value, TVB-N value and total bacteria count. With the commercially available scallops as the research object, the high pressures, such as 100 MPa, 200 MPa, 300 MPa, 400 MPa and 500 MPa, were respectively applied and maintained for 3 min after the pretreatment, and then the scallops were stored at room temperature. The above-mentioned indexes were measured every 2 d. Water holdup reached the maximum value of 39 % on the sixth day after 300 MPa treatment; pH value was 6.2, TVB-N value was 5.9 mg/(100 g), and the total bacteria counts were 39×104 cfu after 8 d of storage under the effect of 500 MPa pressure. Based on the re- sults, all the indexes are superior to the untreated contras