鲈鱼在微冻贮藏下品质及优势腐败菌的变化  

Quality and dominated spoilage organisms changes of Lateolabrax japonicus during partially frozen storage

作　　者：王慧敏[1] 王庆丽[1] 朱军莉[1] 

机构地区：[1]浙江工商大学食品与生物工程学院,浙江杭州310035

出　　处：《食品工业科技》2013年第20期330-335,共6页Science and Technology of Food Industry

基　　金：国家自然科学基金(31271954);浙江省科技厅项目(2012C22049);国家科技计划项目(2012BAD29B06)

摘　　要：为了分析冷藏温度对鲜活鲈鱼品质影响,研究通过测定感官指标、pH、挥发性盐基氮(TVB-N)、K值、细菌总数并结合PCR-变性梯度凝胶电泳(DGGE)技术评价了微冻条件下鲈鱼品质变化及优势微生物。结果表明,-2℃微冻贮藏能保持良好的感官品质,延缓pH、TVB-N和K值上升,减缓细菌的生长繁殖,鲈鱼在冷藏和微冻贮藏中货架期分别为9d和18d。细菌计数和DGGE图谱均显示,鲈鱼在冷藏和微冻贮藏下产H2S菌和假单胞菌增长最快,其中腐败希瓦氏菌和假单胞菌是主要优势腐败菌。可见,-2℃微冻贮藏比4℃冷藏能延缓鲈鱼品质劣变,延长货架期。To analyze the effect of different cold temperature on the quality of Lateolabrax japonicus,the quality and dominated spoilage-causing organisms were investigated during the cold storage and partially frozen storage,respectively,by culture and PCR-DGGE technique,combined with the sensory evaluation,pH,total volatile basic nitrogen（-rVB-N） and K value. These results indicated that a better acceptable sensory,less increase in TVB-N, K value and bacterial growth of sample stored at -2℃ compared with at 4℃. Additionally, the shelf life of Lateolabrax japonicus during cold storage at 4℃ and -2℃ was 9d and 18d,respectively. The H2S producing bacteria and Pseudomonas spp. increased rapidly and Shewanella putrefacie and Pseudomonas spp. was dominated spoilage bacterial during the cold storage at 4℃ and -2℃ by bacterial count and DGGE analysis. Thus,partial frozen storage could effectively inhibit quality deterioration and extend the shelf life time of Lateolabraxjaponicus.

关 键 词：鲈鱼 微冻 品质 腐败菌 

分 类 号：TS254.1[轻工技术与工程—水产品加工及贮藏工程]