摘要
对即食淡腌草鱼制品感官、理化、微生物学品质及残存细菌进行定性和定量研究,并对潜在病原菌安全性进行评价。结果表明:产品水分含量为46.10%±8.15%,Aw为0.95±0.02,pH6.23±0.15,盐分3.47%±2.31%;有氧菌落总数为(4.66±2.04)lgCFU/g,厌氧菌落总数为<10CFU/g,耐热菌落总数(2.39±1.03)lgCFU/g,蜡样芽孢杆菌(1.60±0.54)lgCFU/g,金黄色葡萄球菌<10CFU/g。分离获得240株菌,细菌菌群主要有玫瑰小球菌(30.8%)、芽孢杆菌(27.5%)、葡萄球菌(23.8%),并出现少量的棒状杆菌(5.4%)。产品中残存有一定数量的蜡样芽孢杆菌和葡萄球菌,对其致病性潜在危害有待进一步研究。
Sensory, chemical, microbiological quality and survival bacteria were qualitatively and quantitatively studied on ready-to-eat lightly salted Ctenopharyngodon idellus. The results indicated that sensory quality was acceptable as a retail product, and its water content, Aw, pH, salt concentration were 46.10% ± 8.15%, 0.95 ± 0.02, 6.23 ± 0.15, 3.47% ± 2.31%, respectively. Microbiological index is shown that aerobic plate counts, anaerobic plate counts, heat resistance plate counts were （4.66 ± 2.04）lgCFU/g, less than 10CFU/g and （2.39 ± 1.03）lgCFU/g, and latent pathogens of Bacillus cereus and Staphylococcus aureus were （1.60 _± 0.54）lgCFU/g and less than 10CFU/g. 240 strains of bacteria were isolated from products, which predominant bacterial flora were composed of Micrococcus rose （30.8%i, Bacillus spp.（27.5%） and Staphylococcus spp. （23.5%）. A few percentage of Corynebacterium spp. were also found. A few of Staphylococcus spp. were survived, and their disease and latent hazards should be further carded out.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2007年第12期475-479,共5页
Food Science
基金
中国水产科学研究院人才基金项目(2000-1-4)
中央级公益性科研院所基本科研业务费专项(2007M05)
关键词
即食淡腌草鱼
品质特征
细菌相
潜在病原菌
Ready-to-eat lightly salted Ctenopharyngodon idellus
quality characteristic
bacterial flora
latent pathogen
