摘要
为研究0℃贮藏卵形鲳鲹的货架期,并分离鉴定其特定腐败菌,以0℃贮藏卵形鲳鲹为研究对象,监测其感官品质、菌落总数、TVB-N值的变化以确定其保质期,采用传统选择性培养基法结合16S r DNA技术,研究了卵形鲳鲹的菌落特征、分离与鉴定腐败菌,并以腐败物质的产量因子(YTVB-N/cfu)为评价标准,定量测定了贮藏末期优势菌的致腐能力。结果表明:0℃贮藏下9 d后卵形鲳鲹的感官品质、货架期达到终点;贮藏末期(9 d)荧光假单胞菌(Pseudomonas fluorescens23.61%)、蜡样芽孢杆菌(Bacillus cereus 20.06%)、草莓假单胞菌(Pseudomonas fragi 17.03%)、沙门氏菌(Salmonella enteric 11.62%)和大肠杆菌(Escherichia coli 10.53%)数量占绝对优势,通过对贮藏末期5株数量优势菌的致腐能力测定发现,荧光假单胞菌致腐能力最强(产量因子:4.66×10-8mg TVB-N/cfu),蜡样芽孢杆菌(3.73×10-8 mgTVB-N/cfu)和草莓假单胞菌(3.53×10-8 mgTVB-N/cfu)次之,大肠杆菌(2.61×10-8 mgTVB-N/cfu)和沙门氏菌(2.46×10-8 mgTVB-N/cfu)最弱,综合比较,最终确定荧光假单胞菌、蜡样芽孢杆菌以及草莓假单胞菌为0℃贮藏下卵形鲳鲹的特定腐败菌。
In order to study the shelf-life of Trachinotus ovatus fillet and to isolate and identify the specific spoilage bacteria in Trachinotus ovatus fillet under 0℃storage,its sensory quality,cfu,and the change of TVB-N value were monitored so as to determine its shelf life.In this paper,the spoilage bacteria of Trachinotus ovatus were isolated and identified by selective media and 16S rDNA sequencing technology.Then taking TVB-N/cfu as evaluation criterion,the spoilage capability of the dominant spoilage bacteria in the end of the storage was tested.The results showed that the Trachinotus ovatus at 0℃reached the end of sensory quality shelf life at 9 d.The spoilage bacteria in the anaphase(day 9)Pseudomonas fluorescens 23.61%,Bacillus cereus 20.06%,Pseudomonas fragi 17.03%,Salmonella enteric 11.62%and Escherichia coli 10.53%dominated quantitively.Through the measurement to the spoilage capability of the 5 kinds of dominant bacteria,Pseudomonas fluorescens had the strongest spoilage capability(yield factor:4.66×10-8 mg TVB-N/cfu),followed by Bacillus cereus(3.73×10-8 mg TVB-N/cfu)and Pseudomonas fragi(3.53×10-8 mg TVB-N/cfu),and Escherichia coli(2.61×10-8 mg TVB-N/cfu)and Salmonella enteric(2.46×10-8 mg TVB-N/cfu)were the weakest.Through comprehensive comparison,it was determined that Pseudomonas fluorescens,Bacillus cereus and Pseudomonas fragi were the specific spoilage bacteria of Trachinotus ovatus fillet under 0℃storage.
作者
于淑池
王睿迪
张婉悦
梁宇晴
徐小雄
裴志胜
杨波
YU Shuchi;WANG Ruidi;ZHANG Wanyue;LIANG Yuqing;XU Xiaoxiong;PEI Zhisheng;YANG Bo(College of Food Science and Engineering,Hainan Tropical Ocean University,Sanya 572022,China;Department of Food Science&Technology,Ocean University of China,Qingdao 266003,China)
出处
《食品科技》
CAS
北大核心
2020年第9期128-136,共9页
Food Science and Technology
基金
2019年海南省基础与应用基础研究计划(自然科学领域)高层次人才项目(2019RC237)
2019年海南省省级大学生创新创业训练计划项目(S201911100021)。
关键词
卵形鲳鲹
货架期
特定腐败菌
分离鉴定
致腐能力
Trachinotus ovatus
shelf-life
dominant spoilage bacteria
isolation and identification
spoilage capability
