斑点叉尾鮰鱼片加工过程中微生物变化规律及菌相组成的研究  

Studies on the Change of Microorganism and Bacterial Flora Composition in Ictalurus punctatus Filets during the Production

作　　者：孟爽爽 罗晶晶[1] 陈加平[1] 熊善柏[1] 皮杜鹃 

机构地区：[1]华中农业大学食品科技学院,湖北省水产品加工工程技术研究中心,环境食品学教育部重点实验室,武汉430070

出　　处：《食品工业》2015年第12期146-149,共4页The Food Industry

基　　金：中央高校基本科研业务费专项基金资助(项目批准号2011QC027);现代农业产业技术体系建设专项资金资助(nycytx-49)

摘　　要：分析了斑点叉尾鮰鱼片加工过程中细菌总数的变化,菌相组成,以及各加工环节病原菌的检出情况。结果表明,各加工环节中菌落总数呈下降趋势。试验共采样分离出712株菌,分析其菌相组成,整个加工过程中,以革兰氏阴性菌为主。各加工环节鱼体的优势菌群略有差异,但主要是肠杆菌科、芽抱杆菌科的细菌。对病原菌的研究结果显示,单核增生李斯特氏菌、沙门氏菌、副溶血弧菌和溶血性链球菌等病原菌均未检出。在部分环节中检出了粪链球菌、铜绿假单胞菌、金黄色葡萄球菌。试验为加工过程中有效的控制微生物的危害提供理论依据。The changes of total bacteria, the bacterial flora composition and pathogenic bacteria were investigated during the production of channel catf ish fillets. The results indicated that the total bacterial counts decreased gradually during processing of channel catf ish fillets. A total of 712 strains of bacteria isolated from channel catf ish fillets was analyzed and compared. The study revealed the Gram-negative organisms, as a group, were more predominant. Enterobacteriaceae spp. and Bacillus spp. were conspicuous by their large proportion as the preponderant genera in almost every process, generally, microfloras of channel catf ish fillets appeared to vary with the process. The study of pathogenic bacteria showed that Listeria monocytogenes, Salmonellas, Vibrio parahaemolyticus and Hemolytic streptococcus were not detected. In addition, fecal Streptococci, Pseudomonas aeruginosa and Staphylococcus aureus were detected in some process. The study provided theoretical basis for effective control the microbiological hazards in process.

关 键 词：斑点叉尾鮰鱼片 菌落总数 菌相 病原菌 

分 类 号：TS254.1[轻工技术与工程—水产品加工及贮藏工程]