牡蛎冰温气调保鲜技术分析

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1、StudyonOontroIedFreezing。-。pointStorageandModifiedAtmospherePackagingTechnoIogyForthePreservationofOystersAbstractThechangesofqualityandmicrofloraofPacificoystersstoredunderfreezing-pointandmodifiedatmospherepackagewerestudiedinthispaper．Basedontheresultsofstudyonchangesofqulitiesa

2、ndmicroflora，thequlitychangeandshelflifepredictionkineticsmodelsofoystersundercontrolledfreezing-pointstorageandmodifiedatmospherepackagingwereestablished，andtheHACCPsystemWasalsoestablished．Themainresultssummarizedasfollowing：1．Aerobicbacterialcountsandtotalvolatilebasicnitrogen(T

3、VB-N)valueofoystersincreasedwithstoragetime．Freeaminoacidnitrogen(FAAN)valuedecreasedatinitialperiodofstorage，thenincreased．Thestoragetemperatureshadsignificanteffectsonqualitiesandshelflifeofoysters．Changesofaerobicbaeterialcounts，totalvolatilebasicnitrogen(TVB-N)valuewithstoraget

4、imewere丘tforthefirstorderkineticsmodel．Undernon．frozenstate，thegrowthrateconstantofaerobicbaeterialcounts，TVB．Nincreasedwithstoragetemperature．ThegrowthrateconstantofthoseindicatorswasfixedArrheniousequationsignificantly．Accordingtoaerobicbaeterialcounts，TVB-Nvalueandsensoryevaluat

5、ion，thepredictiveshelflifeofoysterunder4"C，controlledfreezing-pointWas6．2d，11．3d，respectively．ThedominantogranismswerefoundtobePseudomonasregardlessofthestoragetemperatures2．Twofactorsquadraticgeneraldesignisappliedbythepropertiesofthemainbacteriacausingthespoilageofoystersintheexp

6、eriment．Regressequation(沪0．0389+0．0053x1+0．0119x2+0．0008X1X2--0．0013X12—0．0018x22)wasobtained．Theoptimizedcompositionofasortofcombinedpreservativewaslysozyme0．025％+teapolyphenols1．0％．Thepreservativesextendedtheshelflifeofoystersby5-6daysatthesametemperature．Attheendofshelflife，thed

7、ominantorganismwasPsuedomonas(proportionof38．1％)，thepreservativesdidnotalterthedominantIIIorganismsintheprocessofspoilage，buttheproportionofPsuedomonaswasdeclined．3．Thedifferentpackagemethodshadobviouseffectsonqualifiesandmicrofloraofoysters．Amongthethreedifferentpackagemethods(Atm

8、ospherepackage、Vacuumpacka