摘要
为解决提高水分含量会引起鱿鱼丝贮藏时间缩短的问题,研究了刚烘烤拉丝完水分含量为34%鱿鱼丝在贮藏过程中细菌总数、酸价、过氧化物值及菌相的消长情况。结果表明,在25℃保藏条件下,28d的细菌总数已接近国标限制上限3.0×104cfu/g,而酸价及过氧化物值变化相对较小。同时对相同工艺处理的三批鱿鱼丝在25℃保藏30d后进行菌相分离,得到两株优势腐败细菌b1和b2。经常规生理生化结合分子生物学鉴定,确定菌株b1和b2分别为肉葡萄球菌和葡萄球菌属es13菌株。
In order to solve the problem of short storage time of squid thread caused by high moisture content,the total bacteria population,acid value（AV）,peroxide value（POV）and changes of bacterial flora were investigated,using the materials of just baked squid thread with a moisture content of 34%.The results showed that the total bacteria population nearly reached 3.0×104cfu/g,which was equal to GB value,stored at 25℃ for 28 days,while the AV and POV was comparatively low.Meanwhile,the bacteria flora of three same samples stored for 30 days were determined,and two strains of spoilage bacteria b1 and b2 were obtained.They were identified as Staphylococcus carnosus and Staphylococcus sp.es13,respectively,based on their physiological properties and the analysis of 16S rRNA gene sequence.
出处
《食品工业科技》
CAS
CSCD
北大核心
2011年第8期195-197,201,共4页
Science and Technology of Food Industry
基金
宁波市科技局自然科学基金(2009A610171)
关键词
鱿鱼丝
水分含量
腐败菌
分离鉴定
squid thread
moisture content
spoilage bacteria
isolation and identification
