冰藏三文鱼品质变化及菌相分析  

Quality and bacterial phase changes of Salmon during iced storage

作　　者：靳春秋[1,2] 迟海[1] 杨宪时[1] 李学英[1] 

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

出　　处：《食品与发酵工业》2013年第4期220-226,共7页Food and Fermentation Industries

基　　金：国家自然科学基金项目(30771675)

摘　　要：以感官、物理(质构、色差)、化学(TVB-N、TMA-N、K值)及微生物(菌落总数、嗜冷菌落数、致病菌数)为指标,研究三文鱼冰藏期间的品质变化,并对三文鱼冰藏期间的菌相变化及优势腐败菌进行分析。结果表明:三文鱼在冰藏期间品质变化明显,第4天到达高品质期终点,第10天感官即已不可接受。冰藏过程中,色差变化很小,质构变化中剪切力与咀嚼性逐渐减小,硬度与弹性先增加后减小,黏附性在贮藏后期上升,前期波动较大。TVB-N、TMA-N、TVC和K值变化明显,冰藏到第10天已分别达到17.36 mg/100 g、7.62 mg/100 g、7.64 lg(CFU/g)和68.7%。菌相分析表明假单胞杆菌属(Pseudomonas spp.)为冰藏三文鱼的特定腐败菌。The quality changes of Salmon were researched using sensory evaluation, physical properties （texture, chroma） , chemical properties （TVB-N, TMA-N, K value） , and microbiological properties （TVC,Psychrobacteria） as indexes during iced storage, and the changs of bacterial phase and the predominant isolated bacteria were analyzed. Results exhibited that the quality of Salmon decreased fast during iced storage and reached the end point of high quality on the fourth day. On the tenth day it reached the end point of sensory evaluation. During iced storage, the change of chroma was not notable. The blade load and chewiness decreased. The hardness and flexibility in- creased first and then decreased. The adhesion increased in late storage stage, but itshowed large fluctuations in the earlier stage. TVB-N, TMA-N, TVC and K value increased obviously, they reached 17.36 mg/100 g, 7.62 mg/ 100 g, 7.64 1g （CFU/g） , and 68.7% on the tenth day, respectively. The results of bacteria phase analysis showed that Pseudomonas spp was the special spoilage organism for salmon during its iced storage.

关 键 词：三文鱼 冰藏 品质变化 特定腐败菌 

分 类 号：TS254.7[轻工技术与工程—水产品加工及贮藏工程]