不同保存条件对贝类体内微生物的影响  

Effects of Storage Conditions on Total Number of Bacteria and Coliform Group in Shellfish

作　　者：刘丽娟[1,2] 孟香丽 姜向阳[1] 任利华[1] 宋秀凯[1] 孙国华[1] 刘爱英[1] 何金霞[1] 孙伟[1] 

机构地区：[1]山东省海洋水产研究所,山东烟台264006 [2]山东师范大学,山东济250014 [3]烟台市喜旺食品有限公司,山东烟台264000

出　　处：《食品科学》2010年第1期84-86,共3页Food Science

基　　金：国家海洋局海洋公益性行业科研专项经费项目(200805031)

摘　　要：对在4、15、22、-18℃保存不同时间的菲律宾蛤仔、栉孔扇贝和长竹蛏体内细菌总数和大肠菌群的含量进行测定,研究不同保存条件下贝类体内微生物变化规律。发现-18℃保存超过24h导致贝类体内细菌含量的降低;其他各实验温度下保存的贝类,在12h内细菌总数没有明显变化;4℃保存24h内大肠菌群的含量没有明显变化。22℃保存的贝类活体体内的细菌总数和大肠菌群含量呈正相关。实验结果表明,4℃保存12h以内对贝类体内微生物无显著影响。结合其他研究结果可以推断,贝类在更接近于0℃的环境下,体内微生物的原始状态可以保持更长时间。In order to investigate the changing trend of microorganisms in shellfish,total number of bacteria and coliform in 3 species of shellfish such as Ruditapes philippinarum,Chlamys farreri and Solen gouldii Conrada stored at-18,4,15 ℃ and 22 ℃ for different periods were determined.Results indicated that an obvious decrease in total number of bacteria in shellfish stored at-18℃ for more than 24 h was observed;in contrast,no obvious change in shellfish stored at other temperature conditions for 12 h or at 4 ℃ for 24 h was observed.Moreover,a positive correlation between total number of bacteria and coliform group in shellfish stored at 22 ℃ was also observed.Taken together,the original status of microorganisms present in shellfish can be remained for a longer period of time at the environmental condition of 0 ℃.

关 键 词：贝类 细菌总数 大肠菌群 温度 时间 

分 类 号：TS254.4[轻工技术与工程—水产品加工及贮藏工程] TS207.4[轻工技术与工程—食品科学与工程]