高水分扇贝调味干制品保质栅栏的模式及其强度-水产学报.PDF

24 1 V l. 24, N . 1 2000 2 Feb. , 2000 JOURNAL OF FISHERIES OF CHINA 杨宪时 许 钟 ( , 200090) , , , , Aw 0. 90 , , , , , , , , , , Amodel of quarante qualify hurdle and its strength designed for highmoisture seasoned dried scallop Yang Xianshi, Xu Zh ng ( East China Sea Fisheries R esearch I nstitute, CA FS, Shanghai 200090) ABSTRACT Based n the the ry f Hurdle Effect, ur research shaved that because f the mutual effects between the several m derate strength hurdles designed f r quality, the gr wth f micr be was pr hibited and the harmful effect f single highstrength antiseptic meth d n sens ry evaluati n was av ided. By this technique, the pr duct, highm isture seas ned dried scall p, was devel ped which can still be st red with ut refrigerati n when Aw 0. 90 and has such advantages as feeling s ft when eating. C mparatively well keeping the c l r and the flav r f fresh scall p, m re health guarantee as well as m re ec n mic benefit. This paper dealt w ith we dealt with the Hurdle M del needed f r the quality f the pr duct and put emphasis n the pr cess t select the strength f each Hurdle fact r. KEYWORDS scall p, highm isture dried pr duct, st red w ith ut refrigerati n, guarantee quality hurdle, strength , , , , , , , , , , , , ( ) , 0. 65 , , 20% , 4% ( 16%[ 1] ) , , , , ( ) , 37 : , , 1954 9 , Tel: 021-E- mail: yangxianshi@ 21cn. c n : 1999- 07- 05 68 24 [ 2] , , , , Leistner , ( Hurdle Effect), ( Hurdle Fact r) , , , , , [3] , , PH , (