摘要
进行了罗非鱼在0,5,10,15℃贮藏过程中的微生物学质量变化特性和高品质期、货架期的研究,并对其特定腐败菌假单胞菌、细菌总数、VBN与感官评价的一致程度进行了探讨。结果表明,罗非鱼在0～15℃温度区域是淡水鱼中鲜度下降慢的鱼种,在0,5,10,15℃贮藏中,罗非鱼的高品质期分别为11,6,3和1.5d,货架期分别为20,9.5,5和2.5d。高品质期和货架期终点的假单胞菌数平均为(6.27±0.23)Log10cfu·g-1和(7.70±0.11)Log10cfu·g-1,显示了假单胞菌计数与罗非鱼的感官鲜度及保藏期具有较可靠的一致性。高品质期和货架期终点的细菌总数平均为(6.84±0.60)Log10cfu·g-1和(8.08±0.41)Log10cfu·g-1,VBN值平均为(11.8±1.38)mg·100-1·g-1和(20.1±1.66)mg·100-1·g-1,均无显著差异(P>0.05),表明细菌总数和VBN作为罗非鱼低温贮藏的鲜度指标与感官鲜度评价有较好的一致性。
The microbiological quality change characteristic, high quality life and shelf life of tilapia stored aerobically at 0, 5, 10 and 15℃ were studied in order to investigate its chilled chain distribution feasibility. At the same time, the correlation between the numbers of Pseudomonas spp (special spoilage organisms of cultured freshwater fish stored aerobically at 0～15℃), the total aerobic counts, VBN, and sensory freshness were also discussed in this paper. The results showed that tilapia is a species of freshwater fish whose freshness decreases relatively slowly at 0～15℃. Cold storage temperature has a great effect on the storability of tilapia, the high quality lives of fish stored aerobically at 0, 5, 10 and 15℃ were 11, 6, 3 and 1.5 days, respectively and the shelf lives were 20, 9.5, 5 and 2.5 days, respectively. Under those four temperature conditions, the average counts of Pseudomonas spp were (6.27±0.23)Log_ 10 cfu·g -1 (2.0×106cfu·g -1 ) at the end of high quality life, and (7.70±0.11)Log_ 10 cfu·g -1 (5.0×107cfu·g -1 ) at the end of shelf life, which showed that the correlations between the number of Pseudomonas spp, the sensory freshness and storage time obtained in our research were credible. At the end of high quality life and shelf life, the average counts of the total aerobic bacteria were (6.84±0.60)Log_ 10 cfu·g -1 (5.1×107cfu·g -1 ) and (8.08±0.41)Log_ 10 cfu·g -1 (1.7×108cfu·g -1 ), the average values of VBN were (11.8±1.38)mg·100 -1 ·g -1 and (20.1±1.66)mg·100 -1 ·g -1 , respectively. There were no significant differences (P>0.05) in the total aerobic counts and VBN values at the four temperatures. The results showed that as freshness indictors, total aerobic counts and VBN values had some error at the beginning of the storage time, but the correlation between them was satisfactory at the end of the storage period.
出处
《中国海洋大学学报（自然科学版）》
CAS
CSCD
北大核心
2005年第4期621-625,共5页
Periodical of Ocean University of China
基金
农业部引进国际先进农业科学技术专项资金项目(2001478)资助
关键词
罗非鱼
低温贮藏
假单胞菌
微生物学质量
高品质期
货架期
tilapia
cold storage
Pseudomonas spp
microbiological quality
high quality life
shelf life
