鲜切草鱼片的鲜度变化及微生物生长规律研究  

Freshness Changes and Microbial Growth in Fresh Grass Carp Fillets during Chilled Storage

作　　者：侯温甫[1] 文丽[1] 王亚楠[1] 王宏勋[1] 

机构地区：[1]武汉工业学院食品学院,湖北武汉430023

出　　处：《肉类研究》2013年第3期5-8,共4页Meat Research

基　　金：国家"863"计划项目(2011AA100702);武汉工业学院校立科研计划项目(2011Y012)

摘　　要：对鲜切草鱼片在4℃冷藏过程中的鲜度变化进行研究,并采用选择性培养基对鱼片中的微生物生长规律进行分析。实验表明4℃冷藏的鲜切草鱼片在冷藏3d内处于一级鲜度范围,冷藏8d后鱼肉严重腐败,其在4℃冷藏的贮藏期限为5～6d;在冷藏期间各种腐败微生物数量均呈现明显的上升趋势,初步确定腐败希瓦氏菌、假单胞菌和乳酸菌为鲜切鱼片中生长的优势菌群。Fresh grass carp fillets stored over a period of 8 days were analyzed for freshness changes and evaluated for microbial growth using selective culture media. During the first three days of chilled storage, grass carp fillets remained in the range of first-grade freshness. However, grass carp fillets began to seriously deteriorate when the storage period exceeded 8 days. The shelf-life of grass carp fillets during chilled storage was 5-6 d. The number of all tested microorganisms showed an apparent upward trend over the whole storage period, and Shewanella putrefaciens, Pseudomonas and Lactobacillus were preliminarily determined as dominant bacteria in grass carp fillets.

关 键 词：鲜切 草鱼片 鲜度 优势菌群 

分 类 号：TS254.1[轻工技术与工程—水产品加工及贮藏工程]