The effect of lightly baked scallop’s moisture content on quality and bacterial phase composition

Effect of different moisture contents (43%, 46%, 49%, 52%) on quality changes and shelf-life of lightly backed scallop stored at 30℃ were assessed by sensory, chemical and microbiological methods, and the bacteria phase changes and dominate spoilage were discussed.Results showed that the shelf lives became shorter when the moisture content was increased, the total number of colonies increased significantly as same time, quite different in each group.The bacterial flora was much simple at the initial stage, but became complicated during the storage.Little changes were found in values of pH, and no significant difference existed between the four groups.The production process could reduce product moisture content to obtain a good shelf life and taste, to provide a theoretical basis for product quality and storage safety of the mild processing scallop.