鲐鱼冷海水贮藏期间特定腐败菌的鉴定  

Identification of the Specific Spoilage Bacteria of Mackerel during Cold Seawater Storage

作　　者：郑振霄 戴志远 Zheng Zhenxiao;Dai Zhiyuan(Institute of Sea Food,Zhejiang Gongshang University,Hangzhou 310012;State Key Laboratory of Aquatic Products Processing of Zhejiang Province,Zhejiang Gongshang University,Hangzhou 310012;Collaborative Innovation Center of Seafood Deep Processing,Zhejiang Gongshang University,Hangzhou 310012)

机构地区：[1]浙江工商大学海洋食品研究院,杭州310012 [2]浙江工商大学浙江省水产品加工技术研究联合重点实验室,杭州310012 [3]浙江工商大学海洋食品精深加工关键技术省部共建协同创新中心,杭州310012

出　　处：《中国食品学报》2021年第4期246-255,共10页Journal of Chinese Institute Of Food Science and Technology

基　　金：国家科技支撑计划项目(2012BAD28B05)。

摘　　要：将新鲜鲐鱼贮藏在冷海水系统中,采用选择性培养基和16S rDNA序列分析法,研究贮藏期间菌相变化以确定优势腐败菌。通过对优势腐败菌致腐能力的测定,确定鲐鱼冷海水贮藏的特定腐败菌。结果表明,贮藏期间鲐鱼的主要菌相由嗜冷杆菌过渡到假单胞菌,再到希瓦氏菌。腐败样品中的菌相主要由希瓦氏菌、肠杆菌和柠檬酸杆菌组成,致腐能力试验结果表明,接种希瓦氏菌可以导致样品中挥发性盐基氮(TVB-N)、三甲胺(TMA)和菌落总数快速增加;柠檬酸杆菌和样品组胺的产量相关性较强。由于接种柠檬酸杆菌的样品菌落总数始终处于较低水平,因此确定希瓦氏菌为鲐鱼在冷海水贮藏条件下的特定腐败菌。Fresh mackerel were stored in the refrigerated sea water system.The bacterial composition and changes during storage were studied by selective medium and 16S rDNA sequence analysis.Moreover,the dominant spoilage bacteria in the spoilage samples were identified and the specific spoilage bacteria were determined by the potential spoilage ability tests.The results showed that the dominant bacteria changed from Psychrobacter sp.to Pseudomonas sp.and then to Shewanella sp.during the storage.Shewanella sp.,Enterobacter sp.and Citrobacterfreundii were the dominant bacteria in the spoilage samples.The results of the potential spoilage ability tests indicated Shewanella sp.made more contribution to the increase of TVB-N,TMA and TVC while Citrobacterfreundii contributed more to the accumulation of histamine.Yet,TVC in the samples incubated with Citrobacterfreundii were kept at low level.Therefore,Shewanella sp.was identified as the specific spoilage bacterium of mackerel stored in the refrigerated sea water system.

关 键 词：冷海水 鲐鱼 特定腐败菌 

分 类 号：TS254.7[轻工技术与工程—水产品加工及贮藏工程]