Application of Lactic Acid Bacteria(LAB) in Freshness Keeping of Tilapia Fillets as Sashimi  

作　　者：CAO Rong LIU Qi CHEN Shengjun YANG Xianqing LI Laihao 

机构地区：[1]Key Laboratory of Aquatic Product Processing, Ministry of Agriculture, South China Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences [2]Department of Food Engineering and Nutrition, Yellow Sea Fisheries Research Institute,Chinese Academy of Fishery Sciences

出　　处：《Journal of Ocean University of China》2015年第4期675-680,共6页中国海洋大学学报（英文版）

基　　金：supported by the National Natural Science Foundation of China(No.31301587);Key Laboratory of Aquatic Product Processing,Ministry of Agriculture,China

摘　　要：Aquatic products are extremely perishable food commodities. Developing methods to keep the freshness of fish represents a major task of the fishery processing industry. Application of Lactic Acid Bacteria(LAB) as food preservative is a novel approach. In the present study, the possibility of using lactic acid bacteria in freshness keeping of tilapia fillets as sashimi was examined. Fish fillets were dipped in Lactobacillus plantarum 1.19(obtained from China General Microbiological Culture Collection Center) suspension as LAB-treated group. Changes in K-value, APC, sensory properties and microbial flora were analyzed. Results showed that LAB treatment slowed the increase of K-value and APC in the earlier storage, and caused a smooth decrease in sensory score. Gram-negative bacteria dominated during refrigerated storage, with Pseudomonas and Aeromonas being relatively abundant. Lactobacillus plantarum 1.19 had no obvious inhibitory effect against these Gram-negatives. However, Lactobacillus plantarum 1.19 changed the composition of Gram-positive bacteria. No Micrococcus were detected and the proportion of Staphylococcus decreased in the spoiled LAB-treated samples. The period that tilapia fillets could be used as sashimi material extended from 24 h to 48 h after LAB treatment. The potential of using LAB in sashimi processing was confirmed.Aquatic products are extremely perishable food commodities. Developing methods to keep the freshness of fish repre- sents a major task of the fishery processing industry. Application of Lactic Acid Bacteria （LAB） as food preservative is a novel ap- proach. In the present study, the possibility of using lactic acid bacteria in freshness keeping oftilapia fillets as sashimi was examined. Fish fillets were dipped in Lactobacillus plantarum 1.19 （obtained from China General Microbiological Culture Collection Center） suspension as LAB-treated group. Changes in K-value, APC, sensory properties and microbial flora were analyzed. Results showed that LAB treatment slowed the increase of K-value and APC in the earlier storage, and caused a smooth decrease in sensory score. Gram-negative bacteria dominated during refrigerated storage, with Pseudomonas and Aeromonas being relatively abundant. Lacto- bacillus plantarum 1.19 had no obvious inhibitory effect against these Gram-negatives. However, Lactobacillus plantarum 1.19 changed the composition of Gram-positive bacteria. No Micrococcus were detected and the proportion of Staphylococcus decreased in the spoiled LAB-treated samples. The period that tilapia fillets could be used as sashimi material extended from 24 h to 48 h after LAB treatment. The potential of using LAB in sashimi processing was confirmed.

关 键 词：lactic acid bacteria tilapia fillets SASHIMI FRESHNESS microbial flora 

分 类 号：TS254.1[轻工技术与工程—水产品加工及贮藏工程]