Please wait a minute...
 
 
食品与发酵工业  2017, Vol. 43 Issue (6): 140-    
  本期目录 | 过刊浏览 | 高级检索 |
冷藏鲢鱼优势腐败菌致腐能力的初步分析
李婷婷,陈思,李欢,赵前程,马堃,励建荣
大连民族大学生命科学学院,辽宁大连,116600;西南大学食品学院,重庆,400715
渤海大学食品科学与工程学院,生鲜农产品贮藏加工及安全控制技术国家地方联合工程研究中心,辽宁锦州,121013
大连海洋大学食品科学与工程学院,辽宁大连,116600
大连民族大学生命科学学院,辽宁大连,116600
Analysis of spoilage ability of specific spoilage organism in refrigerated silver carp
LI Ting-ting,CHEN Si,LI Huan,ZHAO Qiancheng,MA Kun,LI Jianrong
下载:  PDF (1635KB) 
输出:  BibTeX | EndNote (RIS)      
摘要 为探究鲢鱼腐败菌(荧光假单胞菌、腐败希瓦氏菌和温和气单胞菌)对冷藏鲢鱼的致腐能力,以接种鲢鱼腐败菌(荧光假单胞菌、腐败希瓦氏菌和温和气单胞菌)的无菌鲢鱼块为研究对象,通过定期测定其在4℃贮藏过程中的感官、TVB-N值、TMA值、电导率等新鲜度指标以及腐败菌的变化情况,并以腐败菌生长动力学参数和腐败代谢产物产量因子(YTVB.N/CFU和YTMA/CFU)为指标,探讨冷藏过程中鲢鱼腐败菌的腐败能力.研究表明,接种3种腐败菌的无菌鱼块腐败速度明显优于无菌对照组;腐败希瓦氏菌的腐败能力最强,荧光假单胞菌的YTMA/CFU较低.3种腐败菌都有一定的腐败能力,但在较高数量时才会出现明显的致腐作用.
服务
把本文推荐给朋友
加入引用管理器
E-mail Alert
RSS
作者相关文章
Abstract: To explore the spoilage abilities of specific spoilage organism Pseudomonasfluorescens,Aeromonas sobira and Shewanella putrefaciens on refrigerated silver carp,freshness indexes including sensory evaluation,TVB-N,TMA,electric conductivity and total viable counts of sterile silver carp tissue respectively inoculated with these three kinds of spoilage bacteria were measured periodically.The yield factor for production of metabolite and the cell concentration at off-odour period were quantitatively measured.Results showed the freshness of sterile silver carp tissue blocks inoculated with spoilage bacteria deteriorated obviously compared with the sterile control group.Shewanella putrefaciens had the strongest spoilage ability,and YTMA/CFU of Pseudomonas fluorescens was lower than that of Shewanella putrefaciens and Aeromonas sobira.Three kinds of spoilage bacteria had certain spoilage abilities.However,the spoilage effect was not significant until the bacteria reached high counts.
               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: 国家自然科学基金(31301572,31471639)
重庆市项目博士后资助(Xm2014041)
国家科技支撑计划课题(2015BAD16B08)
引用本文:    

链接本文:  
http://sf1970.cnif.cn/CN/  或          http://sf1970.cnif.cn/CN/Y2017/V43/I6/140
No related articles found!
No Suggested Reading articles found!
Viewed
Full text


Abstract

Cited

  Shared   
  Discussed   
版权所有 © 《食品与发酵工业》编辑部
地址:北京朝阳区酒仙桥中路24号院6号楼111室
本系统由北京玛格泰克科技发展有限公司设计开发  技术支持:support@magtech.com.cn