低分子质量壳寡糖对鲢鱼冷藏过程中鱼肉品质及菌相的影响  

Effects of Low-Molecular-Mass Chitosan Oligosaccharides on the Quality and Microbiota of Silver Carp(Hypophthalmichthys molitrix)during Chilled Storage

作　　者：贾世亮 杨月 贾志芳 周绪霞[1] JIA Shiliang;YANG Yue;JIA Zhifang;ZHOU Xuxia(Key Laboratory of Marine Fishery Resources Exploitment and Utilization of Zhejiang Province,College of Food Science and Technology,Zhejiang University of Technology,Hangzhou 310014,China)

机构地区：[1]浙江工业大学食品科学与工程学院,浙江省深蓝渔业资源高效开发利用重点实验室,浙江杭州310014

出　　处：《肉类研究》2022年第11期17-22,共6页Meat Research

基　　金：浙江省“三农九方”科技协作项目(2022SNJF069)。

摘　　要：分析低分子质量壳寡糖(分子质量≤1000 Da,脱乙酰度≥90%)对鲢鱼片4℃冷藏过程中菌相组成及品质变化的影响。将鲢鱼片随机分为对照组与壳寡糖(0.5 g/100 mL)处理组,测定其感官评分、菌落总数、总挥发性盐基氮含量、三磷酸腺苷关联物含量及K值等指标,并采用Illumina MiSeq高通量测序技术分析菌相组成,评价壳寡糖对鲢鱼片的保鲜作用。结果表明:壳寡糖能够改变鲢鱼冷藏过程中的菌相组成且抑制其优势腐败菌属假单胞菌和气单胞菌的生长;壳寡糖处理能够显著抑制鱼肉菌落总数和挥发性盐基氮的生成,同时显著延缓肌苷酸及次黄嘌呤核苷酸的降解,进而减少次黄嘌呤的生成。壳寡糖能够显著提高鲢鱼贮藏过程中的品质,这主要通过抑制优势腐败菌属的生长实现。This study evaluated the effects of low-molecular-mass chitosan oligosaccharides(COS)on the microbiota and quality of silver carp fillets stored at 4℃.The fish fillets were divided randomly into two groups:control and 0.5 g/100 mL COS treatment.To evaluate the preservative effect of COS,sensory scores,total viable count(TVC),total volatile basic nitrogen(TVB-N)content,adenosine triphosphate(ATP)-related compounds and K value were determined and Illumina MiSeq high-throughput sequencing was applied to analyze the microbiota composition.The results indicated that COS altered the composition of microbiota and inhibited the growth of dominant spoilage bacteria(Pseudomonas sp.and Aeromonas sp.).Compared with the control group,COS inhibited the increase in TVC and the production of TVB-N,delayed the degradation of inosine monophosphate(IMP)and hypoxanthine ribonucleotide(HxR),thus retarding the generation of hypoxanthine(Hx).COS improved the quality of silver carp fillets during chilled storage,mainly due to the inhibitory effect on the growth of the dominant spoilage bacteria.

关 键 词：鲢鱼 壳寡糖 菌相 Illumina MiSeq高通量测序技术 品质变化 

分 类 号：TS254.4[轻工技术与工程—水产品加工及贮藏工程]