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- W2258971143 abstract "The organoleptic quality,physicochemical property and bacteriology of soft packaging ready-to-eat jellyfish products sampled from Zhanjiang market were analyzed.The result showed that differences of the samples were in the water content,salt content,water activity and pH value,being of 93.56%~95.03%,2.36%~3.42%,2.36%~3.42% and 4.13~5.07,respectively.And the salt and moisture showed significant impact on the color and taste of product.Lower sodium chloride content led to darker color while higher moisture content resulted in the lower deteriorated taste,crispness and decreased toughness.The average total bacterial count of the products was 2.6×102 cfu/g;Coliform bacteria count was less than 30 MPN/100g;and Vibrio parahaemolyticus was less than 3.0 MPN/g.More positive potential pathogens,such as the Salmonella,Bacillus cereus,and coagulase-positive Staphylococcus aureus were not detected.36 strains of the bacterium were isolated,88.9% of which was determined as Gram-negative bacillus by morphological observation.And 8.3% of the isolated starains were Gram-positive non spore coccobacteria and about 2.8% were determined as Gram-positive spore coccobacteria.Consequently,in the appropriate storage condition,it was confirmed that the quality of Soft Packaging ready-to-eat jellyfish meet the acceptance criteria of sensual quality,nutrition,identity shelf life and health and safety." @default.
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- W2258971143 date "2010-01-01" @default.
- W2258971143 modified "2023-09-24" @default.
- W2258971143 title "Analysis of quality characteristics and bacteriological safety of soft packaging ready-to-eat jellyfish products." @default.
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