食品工业科技Issue(1)：71-74,4.
超高压加工生鲜牡蛎的研究
Study on the ultra high pressure processing of fresh oyster
摘要
Abstract
The effects of high pressure(HP) on the microbial inactivation and quality of oyster were investigated.The results showed that no microbe in oyster could be detected when the pressure reached 500MPa, and the microbiological shelf-life of oyster processed by 600MPa HP could be extended to 21 d at 4℃. The HP processing also had different effects on the inactivation of different kinds of proteases in oyster. The effects of HP processing on the physical and chemical of oyster were also evaluated in this study. As the applied pressure increased,the hardness,springiness,chewiness,cohesiveness,gumminess and resilience decreased to different extents. The HP processing also changed the color of oyster when the pressure exceeded a value. The values of TBA of HP treated oyster increased demonstrated that the occur of oxidation of lipids in oyster induced by HP.关键词
超高压/牡蛎/杀菌/品质分类
轻工纺织引用本文复制引用
揭广川,赵伟,杨瑞金,陶晶,张文斌,华霄..超高压加工生鲜牡蛎的研究[J].食品工业科技,2011,(1):71-74,4.基金项目
国家科技支撑计划项目(2008BAD94B06) （2008BAD94B06）
江南大学自主科研计划项目(JUSRP20910). （JUSRP20910）
