养殖尼罗罗非鱼鲜度特征及动力学模型构建  

Quality Kinetic Model and Quality Characteristics of Cultivated Oreochromis niloticus

作　　者：郭全友[1,2] 王锡昌[2] 姜朝军[1] 张书萍[3] 江航[1] 赵克俭[3] 

机构地区：[1]中国水产科学研究院东海水产研究所,上海200090 [2]上海海洋大学食品学院,上海201306 [3]上海理工大学理学院,上海200090

出　　处：《食品科学》2013年第4期245-249,共5页Food Science

基　　金：国家自然科学基金项目面上项目(30771675);中央级公益性科研院所基本科研业务费专项(2011M04);上海市教委重点学科建设项目(J50704)

摘　　要：通过感官、化学、微生物学方法对低温(0～10℃)和室温(25℃)贮藏尼罗罗非鱼鲜度特征进行评价,确定产品货架期及货架期终点细菌种群,运用平方根相对腐败速率方程构建货架期预测模型。结果表明:鲜鱼感官品质良好,菌落总数、假单胞菌数、产H2S细菌数和挥发性盐基氮(TVBN)分别为(4.41±1.13)、(3.39±1.09)、(2.01±0.88)(lg(CFU/g))和(8.53±0.73)mg/100g。低温贮藏罗非鱼货架期终点时,菌落总数、假单胞菌、产H2S细菌数和TVBN分别为(7.79±0.35)、(7.24±0.45)、(6.35±0.23)(lg(CFU/g))和(19.90±2.10)mg/100g,确定货架期为5.5～20.1d,优势菌是假单胞菌属,而室温贮藏的罗非鱼货架期为1.3d,优势菌为气单胞菌。0～25℃范围贮藏的罗非鱼品质动力学模型参数Tmin为-8.9℃,并用3、8℃恒温和变温等实际流通条件对货架期预测模型进行了验证,显示货架期预测模型能有效评价0～25℃范围内的罗非鱼品质。Sensory, chemical and microbiological characteristics of cultivated Oreochromis niloticus during the storage at low temperature of 0-10℃ and ambient temperature of 25 ℃ were analyzed. The shelf life time and flora compositions at the end of shelf life were also studied. Meanwhile, a prediction model of shelf life using square-root relative spoilage rate equation was developed. The results showed that the freshness of cultivated Oreochromis niloticus at the initial stage was excellent. Total viable bacterial count, Pseudomonas spp count, H2S-producing bacteria count and total volatile basic nitrogen were （4.41±1.13）, （3.39±1.09）, （2.01±0.88） （lg（CFU/g）） and （8.53±0.73） mg/100 g, respectively. The freshness index including total viable bacterial count, Pseudomonas spp count, H2S-producing bacteria count and total volatile basic nitrogen of cultivated Oreochromis niloticus stored at low temperature were （7.79±0.35）, （7.24±0.45）, （6.35±0.23） （1g（CFU/g）） and （19.90±2.10） mg/100 g, which revealed that the shelf life of fish stored at low temperature was 5.5--20.1 days. The dominant bacteria were Pseudomonas spp. In contrast, the shelf life was only 1.1 days at ambient temperature, and the dominant bacteria were Aeromonas spp. The parameter （minimum temperature） of quality kinetic model for cultivated Oreochromis niloticus stored at 0-25 ℃ was --8.9 ℃. The shelf life model for the spoilage rate was validated under isothermal （3 ℃ and 8 ℃） and non-isothermal conditions, indicating the prediction model of shelf life can efficiently evaluate the quality of cultivated Oreochromis niloticus stored at 0-25℃.

关 键 词：罗非鱼 货架期 动力学模型 优势菌 

分 类 号：S983[农业科学—捕捞与储运]