模拟冷链流通中温度波动对养殖金鲳鱼鱼肉品质及微生物多样性的影响  

Effect of Temperature Fluctuation During Simulated Cold Chain Circulation on Meat Quality and Microbial Diversity of Cultured Trachinotus ovatus

作　　者：司徒慧媛 李玉梅 高加龙 章超桦 秦小明 曹文红 林海生 郑惠娜 SITU Huiyuan;LI Yumei;GAO Jialong;ZHANG Chaohua;QIN Xiaoming;CAO Wenhong;LIN Haisheng;ZHENG Huina(College of Food Science and Technology,Guangdong Ocean University/Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety/Guangdong Province Engineering Laboratory for Marine Biological Products/Key Laboratory of Advanced Processing of Aquatic Product of Guangdong Higher Education Institution,Zhanjiang 524088,China;Collaborative Innovation Center of Seafood Deep Processing,Dalian Polytechnic University,Dalian 116034,China)

机构地区：[1]广东海洋大学食品科技学院/广东省水产品加工与安全重点实验室/广东省海洋生物制品工程实验室/水产品深加工广东普通高等学校重点实验室,广东湛江524088 [2]大连工业大学海洋食品精深加工关键技术省部共建协同创新中心,辽宁大连116034

出　　处：《食品科学技术学报》2022年第5期148-159,共12页Journal of Food Science and Technology

基　　金：“十三五”国家重点研发计划重点专项(2019YFD0901602);湛江市科技计划项目(210906157007280);广东普通高等学校海洋食品绿色加工技术研究团队项目(2019KCXTD011)。

摘　　要：为研究温度波动对冷鲜养殖金鲳鱼鲜度品质的影响,通过模拟冷链流通的温度条件,分析样品流通过程中菌落总数、嗜冷菌数、pH值、挥发性盐基氮值、硫代巴比妥酸值及K值的变化趋势,并采用高通量测序技术研究了流通过程中微生物群落演替规律。结果表明:随着流通时间的延长,鱼肉中的菌落总数和嗜冷菌数呈上升趋势,鲜度指标呈劣变趋势,其中断链组的品质劣变速度显著高于冷链组(P<0.05),鲜度指标与微生物指标之间具有显著相关性(P<0.05),能较好反映冷鲜金鲳鱼在流通过程中的鲜度损失情况。Alpha多样性指数和主成分分析表明,金鲳鱼中的微生物群落多样性与结构受环境温度波动的影响。样品流通过程中的菌相分析表明:在门水平上主要优势菌以变形菌门和厚壁菌门为主,在属水平上以苯基杆菌属为主,其中冷链组的次要优势菌是鞘氨醇单胞菌属、长绳菌属和unclassified_Anaerolineaceae;断链组的次要腐败菌是八叠球菌属、长绳菌属和unclassified_Anaerolineaceae。同时,从微生物代谢水平上发现,冷藏过程中断链组参与新陈代谢的相关基因相对丰度高于同一时间的冷链组。研究结果反映了冷链流通过程中金鲳鱼因温度波动产生潜在的质量安全风险,同时希望为从微生物层面开发针对性的金鲳鱼保鲜技术和冷链物流建设提供参考。To study the effects of temperature fluctuation on the freshness and quality of cold fresh cultured Trachinotus ovatus,the temperature conditions during cold chain circulation were simulated,and the variation trends of total number of colonies and cryophilic bacteria,pH value,TVB-N value,TBA value,and K value during sample circulation were analyzed,and the microbial community succession was tested by high-throughput sequencing technology.The results showed that with the extension of circulation time,the total number of colonies and cryophilic bacteria in fish meat increased,accompanied by the deterioration of freshness indexes,in which the quality deterioration rate of breaking chain group was significantly higher than that of cold chain group(P<0.05).There was a significant correlation between microbial indexes and freshness indexes(P<0.05),which could well reflect the freshness loss of cold fresh Trachinotus ovatus during the circulation process.Alpha diversity index and principal component analysis showed that the diversity and structure of microbial community in Trachinotus ovatus were affected by the fluctuation of ambient temperature.The analysis of the bacterial phase during the circulation of the samples showed that the main dominant bacteria at phylum level were Proteobacteria and Firmicutes.At genus level,Phenylobacterium was the main dominant bacteria.The secondary dominant bacteria in the cold chain group were Sphingomonas,Longilinea and unclassified_Anaerolineaceae.The secondary dominant bacteria in breaking chain group were Sporosarcina,Longilinea and unclassified_Anaerolineaceae.From the microbial metabolism perspective,it was found that the relative abundance of genes involved in metabolism in breaking chain group during refrigeration was higher than that in the cold chain group at the same time.The research results reflected the potential quality and safety risks of Trachinotus ovatus due to temperature fluctuation during cold chain circulation.At the same time,it was hoped to provide a reference

关 键 词：金鲳鱼 冷链流通 温度波动 鲜度指标 微生物多样性 高通量 

分 类 号：TS205.7[轻工技术与工程—食品科学] S609.3[轻工技术与工程—食品科学与工程]