即食鲍鱼特定腐败菌的鉴定及其致腐能力研究  

Identification of Specific Spoilage Organism in Ready-to-eat Abalone and Studies on Its Spoilage Potential

作　　者：郑瑞生[1,2] 邹菊琴 金兴珏 李露 王丹妮 苏昆轮 林松丁 Zheng Ruisheng;Zou Juqin;Jin Xingjue;Li Lu;Wang Danni;Su Kunlun;Lin Songding(Quanzhou Normal University,Fujian Province Key Lab for the Development of Bioactive Material from Marine Algae,Quanzhou 362002,Fujian;Ankee Foodstuff Co.Ltd.,Quanzhou 362000,Fujian;Fujian Zhenggang Food Co.Ltd.,Quanzhou 362013,Fujian)

机构地区：[1]泉州师范学院,福建省海洋藻类活性物质制备与功能开发重点实验室,福建泉州362002 [2]安记食品股份有限公司,福建泉州362000 [3]福建正港食品有限公司,福建泉州362013

出　　处：《中国食品学报》2021年第7期307-312,共6页Journal of Chinese Institute Of Food Science and Technology

基　　金：泉州市2018年“港湾计划”引进高层次人才团队项目(2018CT004);泉州市科学技术协会科研课题(D18042);福建省大学生创新创业训练项目(S202013099066)。

摘　　要：为研究真空包装即食鲍鱼的特定腐败菌及其致腐能力。根据前期研究结果,利用选择性培养基分离、纯化出即食鲍鱼的特定腐败菌。通过16S rDNA技术结合细菌生化鉴定法来鉴定即食鲍鱼的特定腐败菌。将特定腐败菌接种于即食鲍鱼中,与自然腐败鲍鱼进行对比,分析即食鲍鱼的汁液流失率、TVB-N、pH值、菌落总数、PPO等理化及感官指标的变化,探讨即食鲍鱼黑变、流汁、软化、酸败等腐败的原因。结果表明:即食鲍鱼的特定腐败菌为蜡样芽孢杆菌(Bacillus cereus),接种蜡样芽孢杆菌的即食鲍鱼腐败特征明显。汁液流失率、TVB-N、pH值、菌落总数、PPO及感官指标等劣化程度均远超自然腐败鲍鱼。这说明蜡样芽孢杆菌的存在会加快即食鲍鱼的腐败变质,大大缩短即食鲍鱼的贮藏时间,有必要针对蜡样芽孢杆菌采取适当的杀菌措施。To study the specific spoilage organism(SSO)of vacuum-packed ready-to-eat(RTE)abalone and its spoilage potential.According to the results of previous studies,the selective medium was used to isolate and purify SSO from RTE abalone.Identification of SSO in RTE abalone was done by 16S rDNA technology combined with bacterial biochemical identification methods.Inoculated specific spoilage bacteria into RTE abalones,compared them with natural spoilage abalones,analyzed the changes in the drip loss rate,TVB-N,pH value,total number of colonies,PPO and other physical,chemical and sensory indexes of RTE abalones,and discussed the spoilage causes of melanosis,drip loss,softening,rancidity,etc.The results showed that the SSO of the RTE abalone was Bacillus cereus.The spoilage characteristics of RTE abalone inoculated with Bacillus cereus were more obvious.The degradation rate of drip loss,TVB-N,pH value,total number of colonies,PPO and sensory index were far beyond the natural spoilage of abalone.This shows that the presence of Bacillus cereus will accelerate the deterioration of RTE abalone,and greatly shorten the storage time of RTE abalone.It is necessary to take appropriate sterilization measures against Bacillus cereus.

关 键 词：即食鲍鱼 特定腐败菌 接种 自然腐败 蜡样芽孢杆菌 

分 类 号：TS254.7[轻工技术与工程—水产品加工及贮藏工程]