水产食品特定腐败菌与货架期的预测和延长

被引:87
作者
杨宪时
许钟
肖琳琳
机构
[1] 中国水产科学研究院东海水产研究所
[2] 中国水产科学研究院东海水产研究所 上海
[3] 上海
[4] 上海
关键词
水产食品; 特定腐败菌; 动态建模; 货架期预测; 靶向抑制;
D O I
暂无
中图分类号
TS254 [水产加工工业];
学科分类号
083204 ;
摘要
<正> 食品的微生物腐败是全球关切的领域,据估计,人们生产的食物中有25%在收获后因微生物的腐败而造成损失。国内外市场欢迎的水产鲜品和温和加工品是极易腐败的食物,其防腐保质成为该领域关注的热点。增加水产品中腐败微生物生长和活动的科学认知,对于研发加工保藏技术,减少鲜度损失,提高水产品质量,避免盲目使用防腐剂、保鲜剂、杀(抑)菌剂,是至关重要的。为了水产食品的保鲜防腐,国外对水产食品腐败微生物进行了长期研究,逐渐明确了在大多数情况下,水产食品所含微生物中只有部分微生物参与腐败过程。在此基础上,上世纪90年代中期Dalgaard明确提出了特定腐败菌(specific spoilage organism)的概念,大大有助于人们对水产食品微生物腐败的认识,引起了许多策略和技术上的
引用
收藏
页码:106 / 111
页数:6
相关论文
共 51 条
  • [1] Modelling of microbial activity and prediction of shelf life of packed fresh fish. Dalgaard, P. International Journal of Food Microbiology . 1995
  • [2] The relationship between the phenotypic properties of bacteria from chill-stored meat and spoilage processess. Dainty R H, Mackey B M. Journal of Applied Bacteriology . 1992
  • [3] Estimation of bacterial growth rates from turbidimetric and viable count data. Dalgaard P, Ross T, Kamperman L, et al. International Journal of Food Microbiology . 1994
  • [4] 品質菌相及水分活性貯藏温度影響. 島崎司,三明清隆,冢正泰之等. 日本水产学会志 . 1994
  • [5] Effects of salt and storage temperature on chemical, microbiological and sensory changes in cold-smoked salmon[J] . Lisbeth Truelstrup Hansen,Tom Gill,Hans Henrik Hussa. &nbspFood Research International . 1995 (2)
  • [6] Shelf life prediction: status and future possibilities[J] . Thomas A. McMeekin,Thomas Ross. &nbspInternational Journal of Food Microbiology . 1996 (1)
  • [7] Volatile components associated with bacterial spoilage of tropical prawns[J] . H.N Chinivasagam,H.A Bremner,A.F Wood,S.M Nottingham. &nbspInternational Journal of Food Microbiology . 1998 (1)
  • [8] Study of the microbial ecology of cold-smoked salmon during storage at 8°C[J] . &nbspInternational Journal of Food Microbiology . 1998 (1)
  • [9] Use of time–temperature integrators and predictive modelling for shelf life control of chilled fish under dynamic storage conditions[J] . P.S. Taoukis,K. Koutsoumanis,G.J.E. Nychas. &nbspInternational Journal of Food Microbiology . 1999 (1)
  • [10] Application of a systematic experimental procedure to develop a microbial model for rapid fish shelf life predictions[J] . Konstantinos Koutsoumanis,George-John E. Nychas. &nbspInternational Journal of Food Microbiology . 2000 (2)