Quality and dominated spoilage organisms changes of Lateolabrax japonicus during partially frozen storage
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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。Abstract: To analyze the effect of different cold temperature on the quality of Lateolabrax japonicus, the quality and dominated spoilage-causing organisms were investigated during the cold storage and partially frozen storage, respectively, by culture and PCR-DGGE technique, combined with the sensory evaluation, pH, total volatile basic nitrogen (TVB-N) and K value. These results indicated that a better acceptable sensory, less increase in TVB-N, K value and bacterial growth of sample stored at-2℃ compared with at 4℃. Additionally, the shelf life of Lateolabrax japonicus during cold storage at 4℃ and-2℃ was 9d and 18d, respectively.The H2S producing bacteria and Pseudomonas spp. increased rapidly and Shewanella putrefacie and Pseudomonas spp. was dominated spoilage bacterial during the cold storage at 4℃ and-2℃ by bacterial count and DGGE analysis. Thus, partial frozen storage could effectively inhibit quality deterioration and extend the shelf life time of Lateolabrax japonicus.
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Keywords:
- Lateolabrax japonicus /
- partially frozen storage /
- quality /
- spoilage bacteria
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