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《Journal of Chinese Institute of Food Science and Technology》 2009-02
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Research on Microoganism Control Methods in Crab Paste Processing

Liu Qingmei1 Yang Xingmin1 Ju Wenhua1,2 Liu Jing1(1Ningbo Key Lab of Agriculture Product Processing Technology,Zhejiang Wanli University,Ningbo 315101,Zhejiang 2College of Food Science,Shanghai Ocean University,Shanghai 200090)  
This experiment utilized three sterilization methods using ozone,liquor and radiation exposure respectively,to deal with crab paste raw material,semi-finished products and finished products.The results indicated that under ozone density of 6 mg/L,when the crab paste had been soaked for 12 min,the total number of microorganisms was reduced from 4.86×105 cfu/g to 3 500 cfu/g,achieving GB10136-2005 national standard.The liquor treatment experiment indicated that the effect of liquor could significantly inhibit microorganisms.The time of liquor soaking was the most prominent factor of total colony(FB=**21.16),liquor density was the second prominent factor(FA=5.35)and soaking temperature was the least prominent factor(FC=0.76).This resulted in an optimized approach for liquor sterilization as A3B3C1,in which the total microorganisms was reduced from 1.2×105 cfu/g to 864 cfu/g.Radiation experiment showed that with 2 kGy,4 kGy,6 kGy,8 kGy of nuclear radiation,the total microorganisms were reduced from 2.09×104 to 213 cfu/g、56 cfu/g、23 cfu/g、7 cfu/g respectively;the total microorganisms increased of crab paste was raise in high temperature,but low temperature could inhibited the rising of total count.
【Fund】: “十一五”国家科技支撑计划项目(2008BADAOB04);; 宁波科技局招标项目(甬科技2006C1001)
【CateGory Index】: TS254.1
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