Bacteriology of lightly baked scallop in material treatment process

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Bacteriology of lightly baked scallop in material treatment process
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Bacteria and chemical characteristics of lightly baked scallop during different material treatment process were studied.Bacteria species and colonies were qualitatively and quantitatively analyzed.The results indicated that the values of pH in samples steamed for 4min,6min and 8min were about 6.58 and not significantly different.The water content of samples descended 1% in turn.Total viable counts(TVC)of samples were 103 cfu/g.The heat-resistant bacteria counts were 102 cfu/g and presented reduction tendenc...

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陈舒,许钟,郭全友,杨宪时.软烤扇贝原料处理过程中的细菌学研究[J].上海海洋大学学报,2010,(3).
CHEN Shu, XU Zhong, GUO Quan-you, YANG Xian-shi(. East China Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Shanghai, China,. College of Food Science, Shanghai Ocean University, Shanghai, China). Bacteriology of lightly baked scallop in material treatment process[J]. Journal of Shanghai Ocean University,2010,(3).

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