鲈鱼在微冻贮藏下品质及优势腐败菌的变化

被引：34

作者：

王慧敏

王庆丽

朱军莉

机构：

[1] 浙江工商大学食品与生物工程学院

来源：

食品工业科技 | 2013年 / 34卷 / 20期

关键词：

鲈鱼; 微冻; 品质; 腐败菌;

D O I：

10.13386/j.issn1002-0306.2013.20.079

中图分类号：

TS254.1 [基础科学];

学科分类号：

083204 [水产品加工及贮藏工程];

摘要：

为了分析冷藏温度对鲜活鲈鱼品质影响,研究通过测定感官指标、pH、挥发性盐基氮(TVB-N)、K值、细菌总数并结合PCR-变性梯度凝胶电泳(DGGE)技术评价了微冻条件下鲈鱼品质变化及优势微生物。结果表明,-2℃微冻贮藏能保持良好的感官品质,延缓pH、TVB-N和K值上升,减缓细菌的生长繁殖,鲈鱼在冷藏和微冻贮藏中货架期分别为9d和18d。细菌计数和DGGE图谱均显示,鲈鱼在冷藏和微冻贮藏下产H2S菌和假单胞菌增长最快,其中腐败希瓦氏菌和假单胞菌是主要优势腐败菌。可见,-2℃微冻贮藏比4℃冷藏能延缓鲈鱼品质劣变,延长货架期。

引用

页码：330 / 335

页数：6

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