Effects of increasing safe moisture on quality of scallop product

The adductors were collected from the living Fairer' scallop and three levels of water activities aw were designed. By testing the relationship between moisture and aw in the scallop adductors and bacteria test, the results are that: 1) for the scallop product of Low-aw(0.60 aw 0.70), the safe moisture is below 17.3% ; with sugar and salt added, the safe moisture reaches 20.3 % , and then by using the mould inhibitor potassium sorbate, it reaches 24.1% ; 2) for the scallop product of M-aw(0. 70 aw 0. 90) which is vacuumized, the safe moisture reaches 38% ;3)for the scallop product of H-aw(0.90 aw 0.95)by decreasing aw and pH, vacuum package and pasteurization, the safe moisture may reaches 50%. So it' s possible to increase the safe moisture of scallop product by some scientific ways.