抑菌剂浸泡液对冷藏高白鲑鱼肉腐败菌的抑制效果  

Effect of Preservative Solution on Spoilage Bacteria in Chilled Peled Coregonus peled

作　　者：由高铭 陈欣然 赵前程 马永生 李萌 马壮 YOU Gaoming;CHEN Xinran;ZHAO Qiancheng;MA Yongsheng;LI Meng;MA Zhuang(College of Food Science and Engineering,Dalian Ocean University,Dalian 116023,China;Xinjiang Saihu Fishery Science and Technology Development Co.,L td,Bole 833400,China)

机构地区：[1]大连海洋大学食品科学与工程学院,辽宁大连116023 [2]新疆赛湖渔业科技开发有限公司,新疆博乐833400

出　　处：《水产科学》2018年第5期584-590,共7页Fisheries Science

基　　金：国家科技支撑计划项目(2015BAD29B06);新疆自治区重点研发计划项目(2017B01004-4);辽宁省海洋与渔业厅科研项目(201730)

摘　　要：为探究不同浸泡条件下抑菌剂浸泡液对冷藏高白鲑鱼肉腐败菌的抑菌效果,对冷藏高白鲑鱼肉的腐败菌进行分离鉴定,并采用山梨酸钾或ε-聚赖氨酸盐浸泡液在常压和真空条件下浸泡处理新鲜高白鲑鱼肉,利用非线性模型拟合分析冷藏8d内鱼肉中细菌总数及主要腐败菌的动态变化。空白对照、山梨酸钾和ε-聚赖氨酸盐细菌总数的最高细菌密度对数分别为8.72log(cfu/g)、8.38log(cfu/g)和8.62log(cfu/g);产硫菌细菌总数的最高细菌密度对数分别为6.57log(cfu/g)、0log(cfu/g)和6.56log(cfu/g)。试验结果表明,冷藏高白鲑鱼肉中分离获得的腐败菌主要为肠杆菌和产硫菌,分别占70%和17%,修正Gompertz模型比Baranyi&Robertz模型能更好的拟合鱼肉基质中腐败菌的变化趋势,模型各项拟合参数表明,山梨酸钾和ε-聚赖氨酸盐浸泡液能有效延长冷藏高白鲑鱼肉中细菌总数及肠杆菌、产硫菌和假单胞菌的延滞期,并降低细菌总数和产硫菌的最高细菌密度。但真空浸泡并未有效提高抑菌剂的抑菌能力,反而加速了鱼肉中假单胞菌的生长速率。因此,抑菌剂浸泡液能有效减缓鱼肉基质中细菌的繁殖,且常压浸泡抑菌剂比真空浸泡方式更适于冷藏高白鲑鱼肉。The spoilage bacteria were isolated and detected in peled Coregonus peled at the end of chilled storage by 16S rDNA sequencing technology.The fish fillets were treated with simple dipping and vacuum impregnation in potassium sorbate(Group PS)or e-polylysine·HC1(Group P H),and then the dynamic changes in total viable count and major spoilage bacteria in peled during refrigerated storage for 8 days were investigated by the modified Gompertz model and Baranyi and Roberts model to evaluate the inhibitory effects of antibacterial solution on spoilage bacteria in fish matrix under different ways of impregnation.It was found that there were total viable count of 8.72 log(cfu/g)and H2S-producing bacteria of 6.57 log(cfu/g)in control group,8.38 log(cfu/g)and H2S-producing bacteria of 0 log(cfu/g)in Group PS and 8.62 log(cfu/g)and H2S-producing bacteria of 6.56 log(cfu/g)in Group PH.The Enterobacteriaceae,accounting for 70%,and H2S-producing bacteria,representing 17%,were the main spoilage bacteria in the peled at the end of refrigerated storage.The fitting effect of modified Gompertz model was superior to the Baranyi and Roberts model.The fitting parameters revealed that treatment with simple dipping and vacuum impregnation in potassium sorbate or e-polylysine·HC1 effectively prolonged the lag phase of Enterobacteriaceae and H2 S-producing bacteria,and Pseudomonas and total viable counts in the fish fillets of peled during refrigerated storage.Vacuum impregnation did not lead to improve the inhibitory effects of antibacterial solution but accelerated the growth rate of Pseudomonas in fish matrix.The findings indicate that,antibacterial impregnation effectively decreased the growth of bacteria in fish matrix,and antibacterial effect of simple dipping is superior to the vacuum impregnation of peled in refrigerated storage.

关 键 词：高白鲑鱼 抑菌剂 腐败菌 非线性模型 浸泡 

分 类 号：S984.1[农业科学—捕捞与储运]