不同处理方法对中国明对虾贮藏中腐败微生物的影响  

Effects of Different Approaches on Spoilage Microorganisms in Chinese Shrimp(Fenneropenaeus chinensis) during Storage

作　　者：贾爱荣[1,2] 张永刚[3,2] 夏雪奎[3,2] 刘新[1,2] 张绵松[3,2] 刘昌衡[1,2] 

机构地区：[1]山东省科学院生物研究所,济南250014 [2]山东省应用微生物重点实验室,济南250014 [3]山东省科学院生态研究所,济南250014

出　　处：《食品工业》2015年第9期96-100,共5页The Food Industry

基　　金：山东省优秀中青年科学家科研奖励基金(BS2013HZ016)

摘　　要：探讨了不同包装方式(对照CK、空气包装AP、真空包装VP)的中国明对虾在4℃贮藏过程中腐败微生物的变化规律,以及天然提取物对优势腐败菌和中国明对虾货架期的影响。结果表明,与CK组及AP组分别在4 d和5 d到达货架期终点相比,VP组无论是在感官水平还是微生物含量上都是在8 d达到货架期终点。菌相分析表明,气单胞菌为AP组的优势腐败菌,而此菌在VP组中得到了显著抑制(p<0.05),在货架期终点时,乳杆菌成为VP组的优势腐败菌。另外无论何种包装方式,假单胞菌都是中国明对虾的主要腐败菌。天然提取物中的茶多酚和厚朴酚,对假单胞菌具有明显的抑制效力,在质量浓度为20 mg/m L时,抑菌直径分别为24 mm和16 mm。茶多酚可明显延长中国明对虾货架期,使其在7 d达到货架期终点,比CK延长了3 d。Discuss the effect of air （AP） and vacuum packaging （VP） on spoilage microorganisms in Chinese shrimp （Fenneropenaeus chinensis） at 4 ℃ during storage, as well as the influence ofnatral exturacts on dominant spoilage microorganisms and the shelf life of Chinese shrimp. The results show that, compared with CK and AP, which reached the shelf life on the fourth and fifth days separately, the VP reached the end of shelf life on the eighth day no matter senses or microbial concentration. The microflora analysis indicated that, Aeromonas spp. was dominant microorganisms in AP, whereas growth of the specie was inhibited under VP condition significantly （p〈0.05）. Lactobacillus spp. became dominant spoilage microorganisms on VP at the end of shelf life. Pseudomonas spp. was the main spoilage microorganisms in Chinese shrimp no matter what kind of packaging. Tea polyphenols and magnolol has obvious inhibiting effect on Pseudomonas spp. The inhibition zone diameters can reach 24 mm and 16 mm on the concentration of 20 mg/mL respectively. Compare with CK, tea polyphenols can prolong 3 d of the shelf life of Chinese shrimp, which makes the shelf life to the end on the seventh day.

关 键 词：中国明对虾 腐败微生物 货架期 真空包装 天然提取物 

分 类 号：TS254.4[轻工技术与工程—水产品加工及贮藏工程]