湛江市腌制金线鱼的微生物及理化指标检测  

Determination of Microbe and Physical-Chemical Indexes for Cured Nemipterus virgatus from Zhanjiang Market

作　　者：李泗尧[1] 林诗敏[1] 林景发[1] 梁静琨[1] 王力卫[1] 雷晓凌[1] 

机构地区：[1]广东海洋大学食品科技学院,广东湛江524088

出　　处：《广东海洋大学学报》2012年第3期90-93,共4页Journal of Guangdong Ocean University

基　　金：广东海洋大学学生创新实验项目资助[校教务[2009]3号]

摘　　要：按照相关国家标准,分析湛江市腌制金线鱼(Nemipterus virgatus)中的微生物和理化指标。结果表明:腌制金线鱼的微生物安全指标中有3组样品菌落总数略超标,其他指标符合西班牙等国家腌渍鱼制品微生物标准;耐盐菌数为菌落总数20倍以上,优势耐盐菌全为革兰阴性杆菌,6株优势嗜盐菌中有2株为革兰阳性球菌;理化指标中挥发性盐基氮含量均低于300 mg/kg,符合水产品质量要求;甲醛及亚硝酸盐含量均低于5 mg/kg,相对较低。可见,湛江市腌制金线鱼安全质量状况较好。To find out the quality and safety of cured ocean fish in Zhanjiang City, the microbe and physical-chemical index of cured Nemipterus virgatus from Dongfeng market in Xiashan district of Zhanjiang were determined. The result showed that total plate count （TPC） of three groups were slightly above national standard of Spain, Israel, etc, and other microbe safety index in line with the standard. The number of halotolerant bacteria was 20 times more than that of TPC, and dominant halotolerant bacteria were gram-negative bacilli, and 2 stains among 6 stains halophilie bacteria were gram-positive cocci. The contents of total volatile basic nitrogen （TVB-N） were less than 300 mg/kg in physical-chemical index test, in accordance with quality requirement of aquatic products. The contents of nitrite and formaldehyde were less than 5 mg/kg, which is relatively low. The quality and safety conditions of the test samples were better.

关 键 词：金线鱼 腌制鱼 微生物 理化指标 

分 类 号：TS205.2[轻工技术与工程—食品科学] TS254.5[轻工技术与工程—食品科学与工程]