冷藏三文鱼片特定腐败菌致腐能力测定与分析  

Measurement and analysis of spoilage ability of specific spoilage organism in refrigerated salmon fillets using different methods

作　　者：丁婷[1] 李婷婷[2,3] 邹朝阳 黄作庆 励建荣[1,3] 

机构地区：[1]渤海大学食品科学研究院辽宁省食品安全重点实验室,辽宁锦州121013 [2]大连民族学院生命科学学院,辽宁大连116600 [3]西南大学食品学院,重庆400715 [4]大连天宝绿色食品股份有限公司,辽宁大连116001

出　　处：《食品工业科技》2015年第18期315-319,共5页Science and Technology of Food Industry

基　　金：国家自然科学基金(31301572;31471639);中国博士后科学基金(2014M552302);"十二五"国家科技支撑计划(2012BAD29B06);重庆市项目博士后资助(Xm2014041)

摘　　要：以接种三文鱼片特定腐败菌(荧光假单胞菌)的无菌三文鱼片和灭菌三文鱼汁为研究对象,通过定期测定其在0℃冷藏过程中腐败菌数、腐败代谢产物及感官的变化情况,并以其产生腐败臭味时的TVB-N产量因子(YTVBN/CFU)作为其腐败能力的定量指标,探究三文鱼片特定腐败菌荧光假单胞菌的致腐能力。结果表明:接种荧光假单胞菌的无菌鱼片和灭菌鱼汁的货架期分别为216 h和144 h,此时假单胞菌的菌落数分别为7.54 lg cfu/g和7.03 lg cfu/m L;TVB-N的含量分别为30.82 mg/100 g和29.76 mg/100 m L;产量因子YTVB-N/CFU分别为6.36×10-9 mg TVB-N/CFU和0.22×10-9mg TVB-N/CFU。该研究可为靶向抑制三文鱼腐败优势菌的生长,提高三文鱼的品质及延长其货架期提供一定的参考。The sterile salmon fillets and juice which were inoculated with specific spoilage organism（Pseudomonas fluorescent） were taken as the research objects,and the number of spoilage bacteria,spoilage metabolites and the change of sensory evaluation were measured during the cold storage of 0 ℃. The yield factor（YTVB-N/CFU） for production of TVB-N was used as the quantitative index of spoilage ability when fish produced putrid odour,in order to measure the spoilage ability of specific spoilage organism of salmon fillets. The results showed that the shelf-life of sterile salmon fillets and juice inoculated with Pseudomonas fluorescent were 216 h and 144 h,and at that period,the numbers of Pseudomonas fluorescent were 7.54 lg cfu/g and 7.03 lg cfu/m L,respectively. The contents of TVB-N were 30.82 mg/100 g and 29.76 mg/100 m L,separately,and the yield factors of TVB-N were 6.36 ×10-9mg TVB-N/CFU and 0.216 ×10-9mg TVB-N/CFU. The research provided some references on the targeted inhibition of specific spoilage organism,improving the quality and extending the shelf-life of salmons.

关 键 词：三文鱼 腐败菌 腐败代谢物 货架期 产量因子 

分 类 号：TS254.9[轻工技术与工程—水产品加工及贮藏工程]