文章摘要
杨宪时.高水分扇贝调味干制品保质栅栏的模式及其强度[J].水产学报,2000,24(1):
高水分扇贝调味干制品保质栅栏的模式及其强度
Amodel of quarante qualify hurdle and its strength designed for high..moisture seasoned dried scallop
投稿时间:2014-04-17  修订日期:2014-04-17
DOI:
中文关键词: 扇贝 高水分干制品 非制冷可贮 保质栅栏 强度
英文关键词: scallop, high..moisture dried product, stored w ithout refrigeration, guarantee quality hurdle, strength
基金项目:山东省烟台市科委资助!(小个体扇贝加工利用技术研究 ) ;3 7号
作者单位地址
杨宪时 中国水产科学研究院东海水产研究所 中国水产科学研究院东海水产研究所
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中文摘要:
      运用栅栏效应理论,设置多个强度缓和的保质栅栏的交互效应,阻止微生物的生长发育,避免了单一高强调防腐方法对产品感官质量等方面造成的不良影响,研究开发的高水分扇贝调味干制品在Aw〉0.90时,仍非制冷可贮,口感柔软,能充分体现扇贝的鲜美 风味,较好地保持了鲜品的色泽和外观,卫生安全性得到进一步保证,经济效益提高。本文探讨了高水分扇调味干制品的保质栅栏模式,着重对各栅栏因子的强度进行了选择。
英文摘要:
      Based on the theory of Hurdle Ef fect , our research shaved that because of the mutual ef fects between the several moderate strength hurdles designed for quality, the growth of microbe was prohibited and the harmful effect of single high..strength antiseptic method on sensory evaluation was avoided. By this technique, the product, high..moisture seasoned dried scallop, was developed which can still be stored without refrigeration when Aw > 0. 90 and has such advantages as feeling soft when eating. Comparat ively well keeping the color and the flavor of fresh scallop, more health guarantee as well as more economic benefit. This paper dealt w ith we dealt with the Hurdle Model needed for the quality of the product and put emphasis on the process to select the strength of each Hurdle factor.
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