摘要
研究了接种腐败希瓦氏菌菌株的大黄鱼无菌鱼块,在5℃贮藏中的感官、TVBN、TMA和腐败希瓦氏菌变化,把产生异臭味时的菌数和影响三甲胺产物的TMA产量因子(YTMA/cfu)作为腐败菌腐败能力的定量分析指标。研究结果表明,接种腐败希瓦氏菌的大黄鱼鱼块在5℃贮藏,157h后达到感官腐败点,此时TVBN、TMA值和腐败希瓦氏菌数分别为27.82mg/100g、18.01mg/100g和3.09×109cfu/g,腐败希瓦氏菌最大菌数超过腐败点菌数,可见大黄鱼鱼块的腐败是由该菌引起的,接种在鱼块上腐败希瓦氏菌的TMA产量因子为3.59×10-9mg-NTMA/cfu,揭示了腐败希瓦氏菌具有很强的腐败潜力,但腐败活性低,需要较高浓度才能引起腐败。
TVBN, TMA and sensory quality changes and the growth of Shewanella putrefaciens for sterile Pseudosciaena crocea tissue blocks inoculated Shewanella putrefaciens stored aerobically at 50℃ were mainly assayed.The yield factor for production of trimethylamine （YTMA/cfu） and the cell concentration determined at the time of off-odour detection were used as quantitative measurements of microbial spoilage ability. The results showed that the limit for sensory acceptability was 157h.At rejection point,TVBN,TMA and counts of Shewanella putrefaciens were 27.82mg/100g, 18.01mg/100g and 3.09 × 10^9cfu/g, respectively. The maximum counts of Shewanella putrefaciens were more than these at spoilage point suggesting this organism could be responsible for spoilage.And YTMA/CFU of Shewanella putrefaciens was 3.59 × 10^-9 mg- N TMA/cfu. These quantitative results indicated that Shewanella putrefaciens had a high spoilage potential, but this organism had a low spoilage activity and high cell concentrations were required to cause spoilage.
出处
《食品工业科技》
CAS
CSCD
北大核心
2009年第6期316-319,共4页
Science and Technology of Food Industry
基金
国家自然科学基金项目(30771675)
科技部农业科技成果转化资金项目(2007GB23260281)
中央级公益性科研院所基本科研业务费专项资金(2007M05)
关键词
大黄鱼
腐败希瓦氏菌
腐败能力
TMA产量因子
Pseudosciaena crocea
Shewanella putrefaciens
ability of spoilage
yield factors of thrimethylamine production
