不同贮藏温度下鲍鱼微生物、生物胺及品质变化
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- 英文论文题名：Changes of microorganisms,biogenic amines and TVB-N in abalone(Haliotis discus hannai) stored at different temperatures
- 论文作者：郝若伊 ; 张公亮 ; 王佳莹 ; 侯红漫
- 英文论文作者：Hao Ruoyi ; Zhang Gongliang ; Wang Jiaying ; Hou Hongman ; School of Food science and Technology ; Dalian polytechnic University
- 年：2016
- 作者机构：大连工业大学食品学院;
- 论文关键词：鲍鱼 ; 腐败菌 ; 生物胺 ; TVB-N
- 英文论文关键词：abalone ; spoilage microorganisms ; biogenic amines ; TVB-N
- 会议召开时间：2016-11-09
- 会议录名称：中国食品科学技术学会第十三届年会论文摘要集
- 英文会议录名称：Abstracts of the 13th Annual Meeting of CIFST
- 语种：中文
- 分类号：TS254.4
- 学会代码：ZGSP
- 会议名称：中国食品科学技术学会第十三届年会
- 会议地点：中国北京
- 主办单位：中国食品科学技术学会
- 学会名称：中国食品科学技术学会
- 页数：2
- 文件大小：110k
- 原文格式：O
- 会议级别：全国
摘要
贮藏流通期间鲍鱼在微生物作用下极易发生腐败变质,产生生物胺等有害因子。本实验以新鲜鲍鱼为原料,研究不同贮藏温度导致鲍鱼品质劣变的优势菌以及危害因子生物胺的产生情况。采用选择培养基计数法分析致腐微生物,以高效液相色谱法检测生物胺,并进行相关理化指标检测(感官评价、总挥发性盐基氮、pH)。微生物分析结果表明:20℃和4℃贮藏期间菌落总数分别在48h和15 d后达到6.46 logCFU/g和6.33 logCFU/g。贮藏末期假单胞菌和腐败希瓦氏菌的数量与细菌总数最为接近。理化指标结果显示:挥发性盐基氮(TVB-N)分别在60h和12 d后达到25.18 mg/100g和17.15 mg/100g。生物胺分析结果显示:20℃贮藏72h,尸胺、腐胺含量分别为18.54mg/kg和17.02mg/kg;4℃贮藏18 d,尸胺、腐胺含量分别为9.83mg/kg和11.63mg/kg,超出可接受值。两种贮藏温度下,尸胺、腐胺含量和TVB-N含量有良好的相关性(R~2=0.936-0.964)。以上研究结果表明,鲍鱼20℃和4℃贮藏期间假单胞菌和腐败希瓦氏菌为优势腐败菌,尸胺、腐胺可以作为鲍鱼品质评价的参考指标,4℃可以有效抑制鲍鱼的腐败进程,延长鲍鱼保质期。
The undesirable growth and metabolism of spoilage microorganisms are the primary causes for spoilage and the accumulation of biogenic amines in abalone during storage.In this study,abalone(Haliotis discus hannai) was used as material and stored under 20℃ and 4℃.Selective culture methods were used to characterize the changes in spoilage microorganisms during storage;biogenic amines were analyzed by high performance liquid chromatography;quality indicators(sensory attributes,total volatile basic nitrogen(TVB-N),pH) were also investigated.The results show that the total viable counts reaching6.46 log CFU/g and 6.33 log CFU/g on 48 h and 15 day,respectively.Pseudomonas and H_2S producing bacteria exhibited similar levels to that of TVC at the end of shelf life.TVB-N value increased to 25.18 mg/100 g and 17.15 mg/100 g on 60 h and12 day,respectively.The concentration of putrescine and cadaverine increased significantly(P <0.05) during storage.At the end of storage,cadaverine content was 18.54mg/kg and 9.83mg/kg at 20℃ and 4℃,respectively.Meanwhile the putrescine content was 17.02mg/kg and 11.63mg/kg.Both putrescine and cadaverine showed a well correlation with TVB-N value(R~2=0.936-0.964).The results show that Pseudomonas,producing H_2S bacteria were dominant microbe in abalone stored at4℃ and 20℃..Putrescine and cadaverine could be used as potential indicators of freshness evaluation in abalone.4 could inhibit the spoilage of abalone and extend shelf life.
The undesirable growth and metabolism of spoilage microorganisms are the primary causes for spoilage and the accumulation of biogenic amines in abalone during storage.In this study,abalone(Haliotis discus hannai) was used as material and stored under 20℃ and 4℃.Selective culture methods were used to characterize the changes in spoilage microorganisms during storage;biogenic amines were analyzed by high performance liquid chromatography;quality indicators(sensory attributes,total volatile basic nitrogen(TVB-N),pH) were also investigated.The results show that the total viable counts reaching6.46 log CFU/g and 6.33 log CFU/g on 48 h and 15 day,respectively.Pseudomonas and H_2S producing bacteria exhibited similar levels to that of TVC at the end of shelf life.TVB-N value increased to 25.18 mg/100 g and 17.15 mg/100 g on 60 h and12 day,respectively.The concentration of putrescine and cadaverine increased significantly(P <0.05) during storage.At the end of storage,cadaverine content was 18.54mg/kg and 9.83mg/kg at 20℃ and 4℃,respectively.Meanwhile the putrescine content was 17.02mg/kg and 11.63mg/kg.Both putrescine and cadaverine showed a well correlation with TVB-N value(R~2=0.936-0.964).The results show that Pseudomonas,producing H_2S bacteria were dominant microbe in abalone stored at4℃ and 20℃..Putrescine and cadaverine could be used as potential indicators of freshness evaluation in abalone.4 could inhibit the spoilage of abalone and extend shelf life.
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