加工过程与贮藏温度对淡腌青鱼品质变化与优势腐败菌种群变化的影响

董艺伟; 郭全友; 李保国; 姜朝军; 顾天生

doi:10.13386/j.issn1002-0306.2015.23.055

加工过程与贮藏温度对淡腌青鱼品质变化与优势腐败菌种群变化的影响

Identification of dominated spoilage organisms and quality changes in lightly salted Mylopharyngodon piceus during processing and storage

摘要

摘要: 为分析加工条件与贮藏温度对淡腌青鱼品质及腐败菌种群的影响,对淡腌青鱼加工过程与三个温度条件(5±0.1)、(15±0.1)、(25±0.1)℃贮藏下的感官品质、挥发性盐基氮、硫代巴比妥酸、菌落总数与优势腐败菌随贮藏时间的变化进行研究。结果表明:在(5±0.1)、(15±0.1)、(25±0.1)℃贮藏条件下淡腌青鱼的货架期分别为150、86、47 d,货架期终点的感官评分、挥发性盐基氮、硫代巴比妥酸和菌落总数分别为(1.33±0.02)、(31.29±0.80)mg/100 g、(0.512±0.010)mg/100 g和(7.91±0.15)lg(cfu/g)。采用Biolog微生物鉴定系统与MIDI气相色谱法相结合对不同贮藏温度下的细菌进行鉴定,得出三种温度货架期终点时的优势腐败菌为木糖葡萄球菌,比例分别为100.0%、88.0%和91.7%。

Abstract: To analyze the effect of processing conditions and storage temperature on the quality and spoilage bacterial flora of lightly salted Mylopharyngodon piceus,sensory evaluation( SE),total volatile base nitrogen( TVBN),thiobarbituric acid( TBA) and total viable counts( TVC) were evaluated for their qualities when stored at three different temperatures( 5 ± 0.1),( 15 ± 0.1),( 25 ± 0.1) ℃.The results showed that the shelf- life of samples at5 ℃,15 ℃ and 25 ℃ were 150 d,86 d and 47 d,respectively. The corresponding sensory evaluation,total volatile base nitrogen、thiobarbituric acid、and total viable counts were( 1.33 ± 0.02),( 31.29 ± 0.80) mg /100 g and,( 0.512 ±0.010) mg /100 g and( 7.91 ± 0.15) lg( cfu / g) at the end of shelf life,respectively.The dominated spoilage organisms at the end of shelf life of 5,15 and 25 ℃ storage were all identified Staphylococcus xylosus using a method of combining both BIOLOG and MIDI microbial identification systems and their proportion were 100%,88.0% and91.7%,respectively.