【作者】 郭全友； 杨宪时； 许钟；

【Author】 GUO Quan-you YANG Xian-shi XU Zhong (East China Sea Fisheries Research Institute,Chinese Academy of Fishery Sciences,Key and Open Laboratory of Marine Estuarine Fisheries,Ministry of Agriculture,Shanghai 200090)

【机构】 中国水产科学研究院东海水产研究所农业部海洋与河口渔业重点开放实验室；

【摘要】 对鲜活、加工和冷藏过程中的淡腌青鱼制品品质及细菌种群消长进行定量和定性研究。结果表明鲜鱼、花椒、食盐的菌落总数分别为1．8×103cfu/g、1．5×103cfu/g、4．0×102cfu/g；盐渍后鱼肉菌数略为上升,达到4．3×104cfu/g,干燥后菌数下降到3．9×103cfu/g,大肠菌群＜30MPN/100g,盐份含量为6．68±0．18%。水分含量为56．01±0．22%,Aw 为0．91±0．01,TVBN 为10．39±0．60mg/100g；5℃冷藏过程中菌数不断上升,但 TVBN 变化不显著,初期腐败(第 22天)时,感官仍可接受,TVBN 为16．27±0．47mg/100g,菌落总数为1．51×107cfu/g。冷藏过程中从产品中分离到314株菌,冷藏开始(第0天)时优势菌群为摩氏杆菌属(26．8%)、嗜冷杆菌属(22．4%)、葡萄球菌(22．0%),并检出一定比例的棒状杆菌(12．2%)。冷藏过程中菌相逐渐变得单一,摩氏杆菌和嗜冷杆菌下降趋势明显,并逐渐消失,葡萄球菌呈上升趋势,第0、3、10、22天时,比例分别为22．0%、71．8%、90．5%、97．4%。更多还原

【Abstract】 Sensory,chemical,microbiological quality and bacterial changes in lightly salted Ctenopharyngodon idellus were qualitatively and quantitatively carried out during raw,salting, drying and storage.The results indicated that total viable counts(TVC)of fresh fish,wild pepper and salt were 1.8×103cfu/g、1.5×103 cfu/g、4.0×102cfu/g,respectively.TVC offish body increased slightly and reached 4.3×104cfu/g after salt-curing,and then decreased 3.9×103 cfu/g after drying,and its Coliform bacteria,salt content,water content,Aw and total volatile basic nitrogen(TVBN)were below 30 MPN/100g,6.68±0.18%,56.01±0.22%,0.91±0.01 and 10.39±0.60mg/100g,respectively.TVC increased gradually during storage at 5℃,however TVBN changed non-significantly.Sensory quality was also acceptable,which TVBN and TVC were 16.27±0.47mg/100g,1.51±107cfu/g at the end of shelf life(22d).314 strains of bacteria were isolated from products,which predominant bacterial flora were composed of Moraxella spp. (26.8%),Psychrobacter spp.(22.4%),Staphylococcus spp.(22.0%).A few percentage of Corynebacterium spp.(12.2%)were also found.Bacterial flora became simple gradually, Moraxella spp.and Psychrobacter spp.decreased significantly and disappeared finally. Staphylococcus spp.had a significant increase,and its percentage were 22.0%、71.8%、90.5%、 97.4% at 0,3,10 and 22 day.更多还原