摘要
分析了臭氧水对牡蛎细菌菌相及5℃条件下冷贮货架期的影响。结果表明,在臭氧水的作用下,牡蛎体内的初始细菌总数由3.2×103降至1.75×102,货架期由235h延长至283h。采用SHEWAN等提出的海产鱼贝类细菌测定图示对臭氧水处理前后牡蛎体内的菌相变化情况进行了分析,发现臭氧水对牡蛎体内各属细菌的杀灭作用是不同的。通过分析货架期终点时的菌相,发现对照组与臭氧组在腐败初期时的优势菌都是假单胞菌Ⅰ/Ⅱ群(PseudomonasⅠ/Ⅱsp)。
The effect of ozonated water on oyster microflora and shelf life under 5℃ storage condition was studied. It was found the initial total aerobic plate count （APC） of oyster decreased from 3.2×10^3 to 1.75×10^2, and the shelf life extended from 235 hours to 283 hours after the treatment with ozonated water, identification scheme offered by Shewan was used to analyze the change in microflora. The effect of ozonated water on bacteria was different and at the point of sensory rejection, the dominant organisms were found to be Pseudomonas Ⅰ/Ⅱ regardless of samples treated with ozonated water or not,
出处
《食品工业科技》
CAS
CSCD
北大核心
2006年第5期63-65,共3页
Science and Technology of Food Industry
基金
新世纪优秀人才支持计划项目(NCET-04-0642)。
关键词
牡蛎
臭氧水
细菌菌相
货架期
oyster
ozonated water
microflora
shelf-life
