朱琳,郭全友.不同贮藏温度下养殖鲤鱼菌相变化分析[J].包装工程,2021,42(9):44-48.
ZHU Lin,GUO Quan-you.Changes in Bacteria Flora of Cultured Cyprinus Carpio Stored at Different Temperatures[J].Packaging Engineering,2021,42(9):44-48. |
| 不同贮藏温度下养殖鲤鱼菌相变化分析 |
| Changes in Bacteria Flora of Cultured Cyprinus Carpio Stored at Different Temperatures |
| 投稿时间：2020-10-22 |
| DOI：10.19554/j.cnki.1001-3563.2021.09.007 |
| 中文关键词: 鲤鱼 鲜度 货架期 菌相 特定腐败菌 |
| 英文关键词: Cyprinus carpio freshness shelf life bacteria flora specific spoilage organism |
| 基金项目:国家自然科学基金(31871872);中国水产科学院基本科研业务费资助项目(2020TD68) |
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| 中文摘要: |
| 目的 通过研究在室温、低温环境下贮藏养殖鲤鱼的菌相、感官、化学和微生物学品质，确定鲤鱼特定腐败菌、货架期和贮藏中鲜度变化，为构建货架期预测模型提供基础。方法 分别取贮藏初始和贮藏温度分别为0，5，10，15，25 ℃货架期终点的鲤鱼鱼肉进行菌落总数、假单胞菌、产H2S菌计数、挥发性盐基氮(TVBN)值测定，并确定特定腐败菌。结果 贮藏初始鲤鱼感官指标良好，菌落总数、产H2S菌、假单胞菌和TVBN值分别为(4.34±0.58)，(2.85±0.63)，(3.42±0.45)lg(CFU/g)和(84.7±5.7)mg/kg。在0，5，10，15 ℃下贮藏的鲤鱼货架期分别为(28.9±1.20)，15.9，6.1，3.6 d，特定腐败菌为腐败希瓦氏菌和假单胞菌;室温货架期为1.1 d，特定腐败菌为气单胞菌。结论 基于鲤鱼低温和室温贮藏品质特征、货架期和菌群变化的结果，为货架期模型构建提供了参考。 |
| 英文摘要: |
| In order to provide a basis for building shelf life prediction models of Cyprinus carpio, this report investigated the bacteria flora, sensory, chemical, and microbiological quality of Cyprinus carpio in storage at a room temperature and low temperature, and found out the changes in specific spoilage organisms (SSOs), shelf life and freshness during storage. The total number of bacterial colonies, pseudomonas spp, H2S-producing bacteria, total volatile base nitrogen (TVBN), and SSOs of the carps were measured at the beginning of storage and at the end of shelf life at 0, 5, 10, 15 and 25 ℃, respectively. The sensory quality of carps at the beginning of storage is fine, and the total number of colonies, Pseudomonas spp., H2S-producing bacteria and TVBN were (4.34±0.58), (3.42±0.45), (2.85±0.63)lg(CFU)/g and (84.7±5.7)mg/kg, respectively. The shelf life of carps stored at 0, 5, 10 and 15 ℃ are (28.9±1.20), 15.9, 6.1 and 3.6 d, respectively, and the SSOs were Shewanella putrefaction and Pseudomonas spp. The shelf life at a room temperature was 1.1 d, and the SSO was Aeromonas. This report found that the quality, shelf life, and bacterial flora of carps changed under different storage temperature, which provided a reference for constructing shelf life prediction model. |
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