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当前位置: 首页 > 文章 > 大黄鱼腐败菌腐败能力的初步分析 食品工业科技 2009 (6) 316-319
Position: Home > Articles > Preliminary analysis on the ability to spoilage of Pseudosciaena crocea' spoilage bacteria Science and Technology of Food Industry 2009 (6) 316-319

大黄鱼腐败菌腐败能力的初步分析

作  者：
李学英;杨宪时;郭全友;许钟
单  位：
中国水产科学研究院东海水产研究所
关键词：
大黄鱼;腐败希瓦氏菌;腐败能力;TMA产量因子
摘  要：
研究了接种腐败希瓦氏菌菌株的大黄鱼无菌鱼块,在5℃贮藏中的感官、TVBN、TMA和腐败希瓦氏菌变化,把产生异臭味时的菌数和影响三甲胺产物的TMA产量因子(YTMA/cfu)作为腐败菌腐败能力的定量分析指标。研究结果表明,接种腐败希瓦氏菌的大黄鱼鱼块在5℃贮藏,157h后达到感官腐败点,此时TVBN、TMA值和腐败希瓦氏菌数分别为27.82mg/100g、18.01mg/100g和3.09×109cfu/g,腐败希瓦氏菌最大菌数超过腐败点菌数,可见大黄鱼鱼块的腐败是由该菌引起的,接种在鱼块上腐败希瓦氏菌的TMA产量因子为3.59×10-9mg-NTMA/cfu,揭示了腐败希瓦氏菌具有很强的腐败潜力,但腐败活性低,需要较高浓度才能引起腐败。
译  名：
Preliminary analysis on the ability to spoilage of Pseudosciaena crocea' spoilage bacteria
作  者：
LI Xue-ying1,2,YANG Xian-shi1,,GUO Quan-you1,XU Zhong1(1. East China Sea Fisheries Research Institute,Chinese Academy of Fishery Sciences,Shanghai 200090,China;2. Food Science College of Shanghai Ocean University,Shanghai 200090,China)
关键词：
Pseudosciaena crocea;Shewanella putrefaciens;ability of spoilage;yield factors of thrimethylamine production
摘  要：
TVBN,TMA and sensory quality changes and the growth of Shewanella putrefaciens for sterile Pseudosciaena crocea tissue blocks inoculated Shewanella putrefaciens stored aerobically at 5℃ were mainly assayed.The yield factor for production of trimethylamine(YTMA/cfu) and the cell concentration determined at the time of off-odour detection were used as quantitative measurements of microbial spoilage ability.The results showed that the limit for sensory acceptability was 157h.At rejection point,TVBN,TMA and counts of Shewanella putrefaciens were 27.82mg/100g,18.01mg/100g and 3.09×109cfu/g,respectively.The maximum counts of Shewanella putrefaciens were more than these at spoilage point suggesting this organism could be responsible for spoilage.And YTMA/CFU of Shewanella putrefaciens was 3.59×10-9mg-N TMA/cfu.These quantitative results indicated that Shewanella putrefaciens had a high spoilage potential,but this organism had a low spoilage activity and high cell concentrations were required to cause spoilage.

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