| 英文摘要 |
The clams processing field spits sand purification processing, each mean diurnal output approximately is the 800~1000 kg. The package fits out the small packing to deliver the supermarket or the dining room and other units. The present processing field is unable in accordance to the market date demand quantity 120 thousand kg above. Consumers about spit sand incomplete clam accept degree extremely poor. Because of that, the clam processes field need to increase the construction in order to the demand of cooperating with consumers. The high quality lives fresh clams after spits sand purification processing and to penetrate lives the fresh processing field safety and health operation only then to be possible to enter lives the fresh market, and the secondary quality clam deals with by processing the way, such as making clam's extract, cooked clam, salting clam and clam down to flavor products such as the gourmet powder.
The optimum condition to volmitting sand is 15-20℃, and 5 hr for 1.5-2.0% brine solution of fresh hard clam（Meretrix lusoria）. The mortality of hard clam with vacuum package was high, when the temperature was ＞25℃, and ＞10 hr during volmitting sand.
The mortality of hard clam with vacuum package was 5~23% after 21 days storage, but that without vacuum package was 18~67%. The shelf-life of hard clam without vacuum package was 7 days, and that with vacuum package was 14 days.
The APC, mortality, urea, glycogen and hypoxanthine could be as quality indicators of hard clam during storage.
By adjusting the preparation method of salting clams(Meretrix lusoria) , and heated them to 55℃ for 10 minutes, and all Vibrio parahaemolyticus could be totally killed. If treated them at 55℃ for 7 minutes, also kill all Vibrio and keep the clam's textural feel as great as fresh clam’s. After adding the flavouring liquid and heating the clams to 65℃ for 5 minutes, all coliforms and Listeria sp could be totally killed. When refrigerating the products of the salting clams with flavouring liquid at 4℃ for a month, the total plate count would maintain under1 x 104,and showed that could increase the preserve time by adding the flavouring liquid.
The pH value, VBN content, K value, aerobic plate count, muscle toughness and cooking loss of flesh could be the good indices of quality for raw round fishes . The quality of frozen fillet, after being processed with CO gas treatment for 30 ~ 90 min, changed scarcely except the CIE a* value of dark muscle increased greatly. It could be used as an index whether the fillet was treated with CO gas or not.
There are two primary tasks, one is to establish the quality and hygiene regulation for high-quality criteria, and the other is to certificate mark for high-quality products and standards for fresh shellfish. The conferences focusing on the promotion of high-quality fresh shellfish had held on October. |
