MAP协同生物保鲜剂对贻贝贮藏性能的影响  

The Effect of MAP Combination with Antimicrobial on Storage Properties of Mytilus Edulis Linne

作　　者：裘迪红[1] 黄晓春[1] 

机构地区：[1]宁波大学生命科学与生物工程学院,宁波315211

出　　处：《中国食品学报》2007年第6期102-107,共6页Journal of Chinese Institute Of Food Science and Technology

摘　　要：为了构建一个安全的贻贝保鲜体系,分析了贻贝在MAP贮藏过程中挥发性盐基氮(T-VBN)值、K值、失水率、总菌数(TVC)及菌相的变化规律。结果表明:MAP配以生物保鲜剂于0～4°C贮藏,其T-VBN值、K值、总菌数上升缓慢,13d时T-VBN值11.29、K值59%、总菌数2.22×105cfu/g,而普通贮藏的贻贝上述各指标已分别达18.59、68%、3.2×106cfu/g。贮藏过程的菌相分析表明,弧菌属(Vibrio.spp.)、腐败希瓦氏菌(Shewanellaputrefacien)是MAP贻贝的优势腐败菌。In order to construct a safe fresh-keeping system of Mytilus edulis linne, the effects of MAP on T-VBN value, K value, water loss rate, total count and microflora changes of Mytilus edulis linne during storage were investigated in this paper. Results showed that the T-VBN value, K value, total count Mytilus edulis linne stored under MAP in combination with biological agent of fresh-keeping stored at 0-4℃ were increased slowly as compared with in common storage, T-VBN value, K value, TVC were 11.29, 59%, 2.22×10^5 cfu/g respectively at the 13^th day; whereas 18.59, 68% and 3.2×10^6cfu/g in common storage. Microflora assay showed that the predominant bacteria were Vibrio.spp. and Shewanella putrefacien throughout the storage of MAP.

关 键 词：气调包装 贻贝 菌相 T—VBN值 K值 失水率 总菌数 

分 类 号：TS254.4[轻工技术与工程—水产品加工及贮藏工程]