牡蛎净化技术的研究

使用1 mg/L、2 mg/L、3 mg/L三种不同浓度的臭氧水对新鲜牡蛎进行微生物净化处理,浸泡时间分别为3 min、6 min、9min.然后将牡蛎分装于无菌的保鲜袋内,封口后置于0～4℃冰箱中贮藏8 d,观察其对牡蛎的保鲜效果.结果表明：臭氧对牡蛎中的细菌有一定的杀菌效果,较高浓度和较长时间的处理杀菌效果较好.综合分析检测到的各个处理牡蛎的T-VBN值、细菌总数值、大肠菌群数卫生指标,使用浓度为3 mg/L的臭氧水浸泡处理牡蛎9min后对其保鲜效果较好,其在浸泡处理后对牡蛎中的细菌总数的杀菌效果达到了95.9%,可使牡蛎保质到6 d,比对照组延长了4 d保质期,并且对牡蛎的感官质量没有影响.因此,臭氧可以有效地应用于牡蛎的净化保鲜上.

Purification Technique of Fresh Ostrea plicatula

The fresh Ostrea plicatula is dipped in 1 mg/L,2 mg/L or 3 mg/L ozone solution for 3 to 9 min,then packed in individual sterile bags and stored in refrigerator(0~4oC) for 8 days.The fresh keeping effectiveness of ozone on the Ostrea plicatula is investigated.The results show that ozone could inactivate the bacteria in Ostrea plicatula.The higher concentration of ozone and longer treatment time,the more improved effectiveness.Through overall comparing the value of the T-VBN,the total amount of the aerobic colony,and the coliform value of the Ostrea plicatula at each observation day,it is found out that 3 mg/L ozone solution and 9 min dipping treatment had the best fresh keeping result.The amount of the inactivation aerobic bacteria in the Ostrea plicatula is 95.9%.And the shelf life of the Ostrea plicatula is found to be 6 days,which is 4 day longer than the control.Also,the ozone treatment had no impact on the sensory quality of the Ostrea plicatula.The ozone could be effectively applied to the fresh keeping for the Ostrea plicatula.