即食原汁四角蛤蜊的加工工艺及货架期研究

Study on the processing of instant calm ( Mactra quadrangularis) and its shelf-life

摘要: 本文将经过吐沙、真空包装的四角蛤蜊进行蒸煮制得一种原汁四角蛤蜊即食产品,研究了鲜活四角蛤蜊静水吐沙时间及即食原汁四角蛤蜊的加工工艺参数,并以菌落总数和感官评定值为指标,考察了即食原汁四角蛤蜊在4℃冷藏条件下的货架期。结果表明,四角蛤蜊的最佳吐沙时间为36h,即食原汁四角蛤蜊最佳蒸煮温度为100℃,最佳蒸煮时间为3min,在4℃冷藏条件下的货架期可达30d。

Abstract: The clams ( M. quadrangularis) were suffered sand- eliminating, vacuum package and cooking processing, to prepare instant juicy clams. The time of sand- eliminating for living clams and the processing parameters for instant clams were studied in this paper.The shelf- life of instant clams during refrigerated storage at 4℃ was also investigated based on the analysis of the total bacterial colonies number and sensory evaluation.The results showed that the suitable sand- eliminating time for living M. quadrangularis was 36 h. The optimum cooking temperature and time was 100℃ and 3min for instant clams, respectively. The shelf- life of instant juicy clams stored at 4℃ was 30 days.