冷藏鲍鱼品质变化及细菌菌群分析  

Quality changes and analysis of bacterial flora for abalone under refrigerated storage

作　　者：叶丽珠[1] 林娇芬[1] 王梅英[1] YE Li-zhu;LIN Jiao-fen;WANG Mei-ying(Department of Biology,Xiamen Ocean Vocational College,Xiamen,Fujina 361012,China)

机构地区：[1]厦门海洋职业技术学院生物技术系,福建厦门361012

出　　处：《宁德师范学院学报（自然科学版）》2020年第3期295-299,共5页Journal of Ningde Normal University(Natural Science)

基　　金：福建省教育厅科技项目(JA15743).

摘　　要：通过感官评价、化学指标评价及细菌分离鉴定方法,研究(4±1)℃条件下冷藏鲍鱼的品质变化和贮藏终点细菌菌群.结果表明,冷藏条件下,冷藏鲍鱼的感官评分随冷藏时间的增加呈现下降趋势,挥发性盐基氮(TVB-N)值和鲍鱼中的菌落总数随冷藏时间的增加呈上升趋势,冷藏鲍鱼的货架期可设定为8 d;货架期终点菌群结构复杂,其中假单胞菌属、希瓦氏菌属和弧菌属为货架期终点鲍鱼的腐败优势菌.本研究可为鲍鱼保鲜技术的开发研究提供参考依据.Sensory evaluation,chemical index evaluation and bacterial isolation and identification were used to study the quality change of abalone in refrigerated storage under(4±1)℃.The results showed that the sensory score of abalone in refrigerated storage decreased with the increase of storage time,the TVB-N value and the total number of colonies in abalone increased with the increase of storage time,and the shelf life of abalone in refrigerated storage could be set as 8 days.The structure of the bacteria at the end of shelf life is complex,among which Pseudomonas,Shivella and Vibrio are the dominant putrid bacteria in abalone at the end of shelf life.This study can provide reference for the development and research of preservation technology of abalone.

关 键 词：鲍鱼 冷藏 品质 细菌菌相 优势菌 

分 类 号：TS254.1[轻工技术与工程—水产品加工及贮藏工程]