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QI Jianfei, ZENG Zhinan, NING Yue, WU Qisheng (Key Laboratory of Cultivation and High-value Utilization of Marine Organisms in Fujian Province,#br# Fujjian Collaborative Innovation Center for Exploitation and Utilization of Marine Biological Resources,#br# Fisheries Research Institute of Fujian, Xiamen 361013, China)
祁剑飞，曾志南，宁 岳，巫旗生
（福建省水产研究所，福建省海洋生物增养殖与高值化利用重点实验室，
福建省海洋生物资源开发利用协同创新中心，福建 厦门，361013）
Abstract: In order to guarantee the safety of Portuguese oyster (Crassostrea angulata) eaten raw, 13 healthy indexes were examined before and after depuration for 48 h in a non-cyclical flow-through depuration system using ultraviolet light at ratio of oysters to water 1:10, water exchange rate 3 times/h, temperature 28℃, and salinity 28. Then the total bacteria, coliform group and main nutritional components of depurated oysters stored respectively at 4℃ and -18℃ for more than 7 days were detected. The results showed that, after 48h of depuration, the total bacteria and coliform group sharply declined while other indexes changed little; during 4℃ and -18℃ storage, total bacteria and coliform group declined at the beginning and then rose up, but were within safety levels; protein, fat and glycogen decreased slowly whereas lactic acid increased rapidly. In summary, for Portuguese oyster that has been depurated for 48h in UV system, its safety could at least be guaranteed within 6 days of refrigerated or 11 days of frozen storage.
Key words: Crassostrea angulata, shellfish depuration, low-temperature storage, aquatic processing
摘要： 为保证生食葡萄牙牡蛎（Crassostrea angulata）的安全，在贝水比1:10、水交换率3次/h、水温28℃、盐度28的条件下，采用流水式紫外线杀菌方法净化48 h，检测净化前后13个卫生指标的变化；净化后的牡蛎在冷藏（4℃）和冷冻（-18℃）两种条件下贮藏7天以上；检测贮藏过程中菌落总数、大肠菌群和主要营养成分的变化。结果显示，经过48 h净化，菌落总数和大肠菌群含量均大幅下降，重金属、化学污染物等指标变化不大；两种贮藏条件下，菌落总数和大肠菌群都呈先下降再上升的变化，但始终处于安全水平内；蛋白质、脂肪、糖原含量缓慢下降，乳酸含量快速上升。研究表明，葡萄牙牡蛎在紫外线杀菌净化48 h后，至少在冷藏6 d或冷冻11 d 内可以保证食品安全。
