预测微生物学在水产品货架期中应用研究进展
|
摘要
预测微生物学可通过数学建模来快速预测水产品中腐败菌和致病菌的生长规律,从而预测水产品的货架期。文章阐述了预测微生物学初级模型、二级模型、三级模型的含义,列举了预测微生物学在水产品货架期中的应用,分析了预测微生物学在水产品货架期预测中存在的问题,并对预测微生物学的应用前景进行展望。
Aquatic products is easily deteriorated,and microorganism is the main factor that leads to the deterioration.Predictive microbiology can predict the growth of spoilage organisms in aquatic products by building mathematical models,which help us predict the shelf-life of aquatic products.This paper briefly describes the meaning of predictive microbiology primary model,secondary model and tertiary model,enumerates the applications of predictive microbiology in shelf-life,and discuss the problems of predictive microbiology in the shelf-life prediction,and its application prospect is also proposed.
Aquatic products is easily deteriorated,and microorganism is the main factor that leads to the deterioration.Predictive microbiology can predict the growth of spoilage organisms in aquatic products by building mathematical models,which help us predict the shelf-life of aquatic products.This paper briefly describes the meaning of predictive microbiology primary model,secondary model and tertiary model,enumerates the applications of predictive microbiology in shelf-life,and discuss the problems of predictive microbiology in the shelf-life prediction,and its application prospect is also proposed.
引文
[1]励建荣,仪淑敏,李婷婷,等.水产品保鲜材料和杀菌技术研究进展[J].中国渔业质量与标准,2016,6(1):1-11.
[2]张英梅,张振华,林贵凤,等.预测微生物学与水产品的安全控制[J].安徽农学通报,2013(11):25-26.
[3]DALGAARD P.Fresh and lightly preserved seafood[J].Shelf-Life Evaluation of Foods,2000,2:110-139.
[4]SHOKRI S,EHSANI A,JASOUR M S.Efficacy of lactoperoxidase system-whey protein coating on shelf-life extension of rainbow trout fillets during cold storage(4℃)[J].Food and Bioprocess Technology,2015,8(1):54-62.
[5]GRAM L,DALGAARD P.Fish spoilage bacteria:problems and solutions[J].Current Opinion in Biotechnology,2002,13(3):262-266.
[6]WALLS I,SCOTT V N.Use of predictive microbiology in microbial food safety risk assessment[J].International Journal of Food Microbiology,1997,36(2/3):97-102.
[7]严凌苓,陈婷,龙映均,等.国内外水产品保鲜技术研究进展[J].江西水产科技,2013(2):38-41.
[8]励建荣,李婷婷,丁婷.水产品新鲜度综合评价与货架期预测模型的构建研究进展[J].食品科学技术学报,2016,34(1):1-8.
[9]GHALY A E,DAVE D,BUDGE S,et al.Fish spoilage mechanisms and preservation techniques:review[J].American Journal of Applied Sciences,2010,7(7):859-877.
[10]NIU Ben,MU Li-li,XIAO Li-li,et al.Reduction of infection risk mediated by co-culturing Vibrio parahaemolyticus and Listeria monocytogenes in refrigerated cooked shrimp[J].Journal of the Science of Food&Agriculture,2018,98(12):4 454-4 461.
[11]赵勇,王敬敬,唐晓阳,等.水产品中食源性致病微生物风险评估研究现状[J].上海海洋大学学报,2012,21(5):899-905.
[12]刘琳.肉类保藏技术十八:预测微生物学在肉品工业中的应用[J].肉类研究,2009(7):54-58.
[13]GONZALEZ S C,POSSAS A,CARRASCO E,et al.‘MicroHibro’:A software tool for predictive microbiology and microbial risk assessment in foods[J].International Journal of Food Microbiology,2019,290:226-236.
[14]宋志强,刘超群,侯温甫.鱼腩中假单胞菌预测模型的建立与货架期测[J].食品科学,2013,34(22):292-297.
[15]张健,顾九春,邹倩倩,等.基于Baranyi模型的波动温度下鲐鱼微生物生长动力学模型[J].食品科学,2015,36(5):89-92.
[16]GARCIA M R,VILAS C,HERRERA J R,et al.Quality and shelf-life prediction for retail fresh hake(Merluccius merluccius)[J].International Journal of Food Microbiology,2015,208:65-74.
[17]章志超,桂萌,彭朝辉,等.鲟鱼中荧光假单胞菌生长预测模型构建及货架期预测[J].食品科学,2014,35(10):278-283.
[18]丁婷,李婷婷,励建荣,等.冷藏三文鱼片微生物生长动力学模型适用性分析及货架期模型的建立[J].中国食品学报,2015,15(5):63-73.
[19]HEYDARI R,BAVANDI S,JAVADIAN S R.Effect of sodium alginate coating enriched with horsemint(Mentha longifolia)essential oil on the quality of bighead carp fillets during storage at 4℃[J].Food Science&Nutrition,2015,3(3):188-194.
[20]侯温甫,何丽,刘伟.鲜切草鱼鱼腩的减菌条件优化与货架期比较(英文)[J].农业科学与技术,2016,17(2):409-413.
[21]SOFRA C,TSIRONI T,TAOUKIS P S,Modeling the effect of pre-treatment with nisin enriched osmotic solution on the shelf life of chilled vacuum packed tuna[J].Journal of Food Engineering,2018,216:125-131.
[22]蓝蔚青,张皖君,段贤源,等.不同贮藏温度下鲈鱼腐败菌生长动力学与货架期预测[J].农业机械学报,2018,49(4):351-358.
[23]BOZIARIS I S,PARLAPANI F F.Chapter 3-Specific Spoilage Organisms(SSOs)in Fish[M]//BEVILACQUAA,CORBO M R,SINIGAGLIA M.The Microbiological Quality of Food.[S.l.]:Woodhead Publishing,2017:61-98.
[24]王亚楠,侯温甫.鲜切草鱼薄片品质变化及假单胞菌生长预测模型研究[J].食品工业,2014(4):62-66.
[25]REYES J E,TABILO-MUNIZAGA G,PEREZ-WON M,et al.Effect of high hydrostatic pressure(HHP)treatments on microbiological shelf-life of chilled Chilean jack mackerel(Trachurus murphyi)[J].Innovative Food Science&E-merging Technologies,2015,29:107-112.
[26]MIKSKRAJNIK M,YOON Y J,UKUKU D O,et al.Volatile chemical spoilage indexes of raw Atlantic salmon(Salmo salar)stored under aerobic condition in relation to microbiological and sensory shelf lives[J].Food Microbiology,2016,53(Pt B):182-191.
[27]XU Zhong,XIAO Lin-lin,YANG Xian-shi.Microbial growth kinetics model of specific spoilage organisms and shelf life prediction for tilapia[J].Journal of Fisheries of China,2005,29(4):540-546.
[28]张李浩.冷藏罗非鱼微生物生长预测模型的建立[D].青岛:中国海洋大学,2012:50-57.
[29]LI Xue-ying.Microbial growth kinetics model of pseudomonas and shelf life prediction for cyprinus carpio[J].Food&Machinery,2011,27(1):56-55.
[30]POWELL S M,RATKOWSKY D A,TAMPLIN M L.Predictive model for the growth of spoilage bacteria on modified atmosphere packaged Atlantic salmon produced in Australia[J].Food Microbiology,2015,47:111-115.
[31]章志超,桂萌,彭朝辉,等.鲟鱼中荧光假单胞菌生长预测模型构建及货架期预测[J].食品科学,2014,35(10):278-283.
[32]TSIRONI T N,TAOUKIS P S.Effect of processing parameters on water activity and shelf life of osmotically dehydrated fish filets[J].Journal of Food Engineering,2014,123(2):188-192.
[33]雷志方,谢晶.金枪鱼基于理化指标的货架期预测模型的建立[J].食品与发酵工业,2015,41(11):185-191.
[34]张晨雪,韩颖颖,王晓.鲅鱼贮藏过程中的品质变化和货架期预测[J].食品与发酵科技,2016,52(2):101-105,110.
[35]潘文龙,谢晶,黎柳,等.河鲫鱼在不同贮藏温度下的货架期模型预测[J].食品工业科技,2014,35(16):312-317.
[36]桂萌,章志超,刘恩歧,等.托盘包装鲟鱼中腐败希瓦氏菌和总菌的生长动力学及货架期预测[J].食品工业科技,2016,37(20):331-335,340.
[37]NA S,KIM J H,JANG H J,et al.Shelf life extension of Pacific white shrimp(Litopenaeus vannamei)using chitosan andε-polylysine during cold storage[J].International Journal of Biological Macromolecules,2018,115:1 103-1 108.
[38]陈建林,张雪娇,王向红,等.中国对虾重组虾肉货架期预测模型的建立[J].现代食品科技,2015,31(10):234-240,262.
[39]DABADED S,BESTEN H M W D,AZOKPOTA P,et al.Spoilage evaluation,shelf-life prediction,and potential spoilage organisms of tropical brackish water shrimp(Penaeus notialis)at different storage temperatures[J].Food Microbiology,2015,48:8-16.
[40]DABADED S,AZOKPOTA P,NOUT M J,et al.Prediction of spoilage of tropical shrimp(Penaeus notialis)under dynamic temperature regimes[J].International Journal of Food Microbiology,2015,210:121.
[41]MEJLHOLM O,DEVITT T D,DALGAARD P.Effect of brine marination on survival and growth of spoilage and pathogenic bacteria during processing and subsequent storage of ready-to-eat shrimp(Pandalus borealis)[J].International Journal of Food Microbiology,2012,157(1):16-27.
[42]DIALLO M A,BOGAERTS P.Dynamic microorganism growth modeling for shelf life prediction:application to cooked and brined shrimps[J].IFAC-Papers On Line,2016,49(7):230-235.
[43]高捷.毛蚶保鲜技术的研究[D].保定:河北农业大学,2011:1-11
[44]曹荣.太平洋牡蛎在冷藏和冻藏过程中细菌菌相及品质变化[D].青岛:中国海洋大学,2006:23-57.
[45]王娜,王颉,孙剑锋,等.动力学模型预测即食花蛤的货架寿命[J].中国食品学报,2013,13(1):89-94.
[46]李龙飞,秦小明,周翠平,等.低温流通牡蛎肉贮藏期品质变化及货架期预测[J].渔业现代化,2014,41(5):39-43.
[47]吴雪丽,刘红英,韩冬娇.扇贝贮藏货架期预测模型的建立与评价[J].食品科学,2014,35(22):315-319.
[48]FANG Ting,HUANG Li-han,LIU Li-jun,et al.Mathematical modeling of growth of Salmonella,spp.and spoilage microorganisms in raw oysters[J].Food Control,2015,53:140-146.
[2]张英梅,张振华,林贵凤,等.预测微生物学与水产品的安全控制[J].安徽农学通报,2013(11):25-26.
[3]DALGAARD P.Fresh and lightly preserved seafood[J].Shelf-Life Evaluation of Foods,2000,2:110-139.
[4]SHOKRI S,EHSANI A,JASOUR M S.Efficacy of lactoperoxidase system-whey protein coating on shelf-life extension of rainbow trout fillets during cold storage(4℃)[J].Food and Bioprocess Technology,2015,8(1):54-62.
[5]GRAM L,DALGAARD P.Fish spoilage bacteria:problems and solutions[J].Current Opinion in Biotechnology,2002,13(3):262-266.
[6]WALLS I,SCOTT V N.Use of predictive microbiology in microbial food safety risk assessment[J].International Journal of Food Microbiology,1997,36(2/3):97-102.
[7]严凌苓,陈婷,龙映均,等.国内外水产品保鲜技术研究进展[J].江西水产科技,2013(2):38-41.
[8]励建荣,李婷婷,丁婷.水产品新鲜度综合评价与货架期预测模型的构建研究进展[J].食品科学技术学报,2016,34(1):1-8.
[9]GHALY A E,DAVE D,BUDGE S,et al.Fish spoilage mechanisms and preservation techniques:review[J].American Journal of Applied Sciences,2010,7(7):859-877.
[10]NIU Ben,MU Li-li,XIAO Li-li,et al.Reduction of infection risk mediated by co-culturing Vibrio parahaemolyticus and Listeria monocytogenes in refrigerated cooked shrimp[J].Journal of the Science of Food&Agriculture,2018,98(12):4 454-4 461.
[11]赵勇,王敬敬,唐晓阳,等.水产品中食源性致病微生物风险评估研究现状[J].上海海洋大学学报,2012,21(5):899-905.
[12]刘琳.肉类保藏技术十八:预测微生物学在肉品工业中的应用[J].肉类研究,2009(7):54-58.
[13]GONZALEZ S C,POSSAS A,CARRASCO E,et al.‘MicroHibro’:A software tool for predictive microbiology and microbial risk assessment in foods[J].International Journal of Food Microbiology,2019,290:226-236.
[14]宋志强,刘超群,侯温甫.鱼腩中假单胞菌预测模型的建立与货架期测[J].食品科学,2013,34(22):292-297.
[15]张健,顾九春,邹倩倩,等.基于Baranyi模型的波动温度下鲐鱼微生物生长动力学模型[J].食品科学,2015,36(5):89-92.
[16]GARCIA M R,VILAS C,HERRERA J R,et al.Quality and shelf-life prediction for retail fresh hake(Merluccius merluccius)[J].International Journal of Food Microbiology,2015,208:65-74.
[17]章志超,桂萌,彭朝辉,等.鲟鱼中荧光假单胞菌生长预测模型构建及货架期预测[J].食品科学,2014,35(10):278-283.
[18]丁婷,李婷婷,励建荣,等.冷藏三文鱼片微生物生长动力学模型适用性分析及货架期模型的建立[J].中国食品学报,2015,15(5):63-73.
[19]HEYDARI R,BAVANDI S,JAVADIAN S R.Effect of sodium alginate coating enriched with horsemint(Mentha longifolia)essential oil on the quality of bighead carp fillets during storage at 4℃[J].Food Science&Nutrition,2015,3(3):188-194.
[20]侯温甫,何丽,刘伟.鲜切草鱼鱼腩的减菌条件优化与货架期比较(英文)[J].农业科学与技术,2016,17(2):409-413.
[21]SOFRA C,TSIRONI T,TAOUKIS P S,Modeling the effect of pre-treatment with nisin enriched osmotic solution on the shelf life of chilled vacuum packed tuna[J].Journal of Food Engineering,2018,216:125-131.
[22]蓝蔚青,张皖君,段贤源,等.不同贮藏温度下鲈鱼腐败菌生长动力学与货架期预测[J].农业机械学报,2018,49(4):351-358.
[23]BOZIARIS I S,PARLAPANI F F.Chapter 3-Specific Spoilage Organisms(SSOs)in Fish[M]//BEVILACQUAA,CORBO M R,SINIGAGLIA M.The Microbiological Quality of Food.[S.l.]:Woodhead Publishing,2017:61-98.
[24]王亚楠,侯温甫.鲜切草鱼薄片品质变化及假单胞菌生长预测模型研究[J].食品工业,2014(4):62-66.
[25]REYES J E,TABILO-MUNIZAGA G,PEREZ-WON M,et al.Effect of high hydrostatic pressure(HHP)treatments on microbiological shelf-life of chilled Chilean jack mackerel(Trachurus murphyi)[J].Innovative Food Science&E-merging Technologies,2015,29:107-112.
[26]MIKSKRAJNIK M,YOON Y J,UKUKU D O,et al.Volatile chemical spoilage indexes of raw Atlantic salmon(Salmo salar)stored under aerobic condition in relation to microbiological and sensory shelf lives[J].Food Microbiology,2016,53(Pt B):182-191.
[27]XU Zhong,XIAO Lin-lin,YANG Xian-shi.Microbial growth kinetics model of specific spoilage organisms and shelf life prediction for tilapia[J].Journal of Fisheries of China,2005,29(4):540-546.
[28]张李浩.冷藏罗非鱼微生物生长预测模型的建立[D].青岛:中国海洋大学,2012:50-57.
[29]LI Xue-ying.Microbial growth kinetics model of pseudomonas and shelf life prediction for cyprinus carpio[J].Food&Machinery,2011,27(1):56-55.
[30]POWELL S M,RATKOWSKY D A,TAMPLIN M L.Predictive model for the growth of spoilage bacteria on modified atmosphere packaged Atlantic salmon produced in Australia[J].Food Microbiology,2015,47:111-115.
[31]章志超,桂萌,彭朝辉,等.鲟鱼中荧光假单胞菌生长预测模型构建及货架期预测[J].食品科学,2014,35(10):278-283.
[32]TSIRONI T N,TAOUKIS P S.Effect of processing parameters on water activity and shelf life of osmotically dehydrated fish filets[J].Journal of Food Engineering,2014,123(2):188-192.
[33]雷志方,谢晶.金枪鱼基于理化指标的货架期预测模型的建立[J].食品与发酵工业,2015,41(11):185-191.
[34]张晨雪,韩颖颖,王晓.鲅鱼贮藏过程中的品质变化和货架期预测[J].食品与发酵科技,2016,52(2):101-105,110.
[35]潘文龙,谢晶,黎柳,等.河鲫鱼在不同贮藏温度下的货架期模型预测[J].食品工业科技,2014,35(16):312-317.
[36]桂萌,章志超,刘恩歧,等.托盘包装鲟鱼中腐败希瓦氏菌和总菌的生长动力学及货架期预测[J].食品工业科技,2016,37(20):331-335,340.
[37]NA S,KIM J H,JANG H J,et al.Shelf life extension of Pacific white shrimp(Litopenaeus vannamei)using chitosan andε-polylysine during cold storage[J].International Journal of Biological Macromolecules,2018,115:1 103-1 108.
[38]陈建林,张雪娇,王向红,等.中国对虾重组虾肉货架期预测模型的建立[J].现代食品科技,2015,31(10):234-240,262.
[39]DABADED S,BESTEN H M W D,AZOKPOTA P,et al.Spoilage evaluation,shelf-life prediction,and potential spoilage organisms of tropical brackish water shrimp(Penaeus notialis)at different storage temperatures[J].Food Microbiology,2015,48:8-16.
[40]DABADED S,AZOKPOTA P,NOUT M J,et al.Prediction of spoilage of tropical shrimp(Penaeus notialis)under dynamic temperature regimes[J].International Journal of Food Microbiology,2015,210:121.
[41]MEJLHOLM O,DEVITT T D,DALGAARD P.Effect of brine marination on survival and growth of spoilage and pathogenic bacteria during processing and subsequent storage of ready-to-eat shrimp(Pandalus borealis)[J].International Journal of Food Microbiology,2012,157(1):16-27.
[42]DIALLO M A,BOGAERTS P.Dynamic microorganism growth modeling for shelf life prediction:application to cooked and brined shrimps[J].IFAC-Papers On Line,2016,49(7):230-235.
[43]高捷.毛蚶保鲜技术的研究[D].保定:河北农业大学,2011:1-11
[44]曹荣.太平洋牡蛎在冷藏和冻藏过程中细菌菌相及品质变化[D].青岛:中国海洋大学,2006:23-57.
[45]王娜,王颉,孙剑锋,等.动力学模型预测即食花蛤的货架寿命[J].中国食品学报,2013,13(1):89-94.
[46]李龙飞,秦小明,周翠平,等.低温流通牡蛎肉贮藏期品质变化及货架期预测[J].渔业现代化,2014,41(5):39-43.
[47]吴雪丽,刘红英,韩冬娇.扇贝贮藏货架期预测模型的建立与评价[J].食品科学,2014,35(22):315-319.
[48]FANG Ting,HUANG Li-han,LIU Li-jun,et al.Mathematical modeling of growth of Salmonella,spp.and spoilage microorganisms in raw oysters[J].Food Control,2015,53:140-146.
© 2004-2018 中国地质图书馆版权所有 京ICP备05064691号 京公网安备11010802017129号 地址：北京市海淀区学院路29号 邮编：100083 电话：办公室：(+86 10)66554848；文献借阅、咨询服务、科技查新：66554700 |