Microbiological changes and its correlation with quality indices during aerobic iced storage of sea salmon (Pseudopercis semifasciata)

被引：60

作者：

Hozbor, MC ^{[1
]}

Saiz, AI ^{[1
]}

Yeannes, MI ^{[1
]}

Fritz, R ^{[1
]}

机构：

[1] UNMdP, Fac Ciencias Exactas & Nat, Dept Quim, RA-7600 Mar Del Plata, Buenos Aires, Argentina

来源：

LWT-FOOD SCIENCE AND TECHNOLOGY | 2006年 / 39卷 / 02期

关键词：

specific spoilage organisms; sea salmon; TMA; TBV;

D O I：

10.1016/j.lwt.2004.12.008

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Pseudomonas spp. and Shewanella putrefasciens were the dominant bacteria during the ice stored period. Among the specific spoilage organisms (SSO), S. putrefasciens was identified as the most dominant spoilage bacterium, followed by Aeromonas spp. A good correlation (r = 0.9829) between log(10) counts of SSO bacteria and total volatile bases (TVB) was observed in this study, while trimethylamine (TMA) increased more slowly along the storage. According to microbial changes, TBV (35 mg nitrogen/ 100g sample), TMA (15.75 mg nitrogen/100 g sample), pH (7.2)and alteration of general organoleptic characteristics, the shelf life of sea salmon stored in ice at 0 degrees C was considered less than 10 days. (c) 2005 Swiss Society of Food Science and Technology. Published by Elsevier Ltd. All rights reserved.

引用

页码：99 / 104

页数：6

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