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食品与发酵工业  2017, Vol. 43 Issue (6): 72-    
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4℃、20℃贮藏下鲍鱼品质变化
郝若伊,张公亮,王佳莹,侯红漫
大连工业大学食品学院,辽宁省水产品质量安全与控制重点实验室,辽宁大连,116034
Quality change of abalone (Haliotis discus hannai) during 4 ℃ and 20 ℃
HAO Ruo-yi,ZHANG Gong-liang,WANG Jia-ying,HOU Hong-man
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摘要 以新鲜鲍鱼为原料,应用选择培养基、高效液相色谱技术等对贮藏期间的微生物、生物胺及相关理化指标(感官评价、挥发性盐基氮(Total volatile basic nitrogen,TVB-N)、pH值)进行测定,研究4 q℃、20℃贮藏下鲍鱼品质劣变的优势菌以及危害因子生物胺的产生情况.2种贮藏温度下,假单胞菌和腐败希瓦氏菌均为优势腐败菌,腐胺、尸胺含量和TVB-N值、总菌落数、假单胞菌、腐败希瓦氏菌数量有良好的相关性(R2 =0.983 ~0.914),尸胺、腐胺可以作为鲍鱼品质评价的参考指标,4℃可以有效抑制鲍鱼的腐败进程,延长鲍鱼保质期.
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Abstract: Abalone (Haliotis discus hannai) was used as material and stored under 20 ℃ and 4 ℃.Selective culture methods were used to characterize the changes in spoilage microorganisms during storage.Biogenic amines were analyzed by high performance liquid chromatography.Quality indicators (sensory attributes,total volatile basic nitrogen (TVB-N),pH) were also analyzed.The results showed that Pseudomonas,producing H2S bacteria were dominant microbe in abalone stored at 4 ℃ and 20 ℃.Both putrescine and cadaverine showed a well correlation with TVB-N value,total viable counts,Pseudomonas and bacteria producing H2S(R2 =0.983-0.914).Putrescine and cadaverine could be used as potential indicators of freshness evaluation in abalone.Storage at 4 ℃℃ could inhibit the spoilage of abalone and extend shelf life.
               出版日期:  2017-06-25      发布日期:  2017-12-01      期的出版日期:  2017-06-25
基金资助: 辽宁省自然科学基金(201602049)
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