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当前位置: 首页 > 文章 > 流化冰结合静压式挤压技术对冰藏大黄鱼菌相变化的影响 食品工业科技 2018 (13) 287-291+310
Position: Home > Articles > Effect of Slurry Ice Storage Combined with High Hydrostatic Pressure Treatment on the Microflora Analysis of Refrigerated Pseudosciaena crocea Science and Technology of Food Industry 2018 (13) 287-291+310

流化冰结合静压式挤压技术对冰藏大黄鱼菌相变化的影响

作  者：
林旭东;郭儒岳;康孟利;崔燕;尚海涛;凌欣;谢辉英;凌建刚
单  位：
宁波市农产品保鲜工程重点实验室;宁波市镇海中学;宁波市农业科学研究院农产品加工研究所
关键词：
大黄鱼;流化冰;静压式挤压;菌相
摘  要：
以传统冰藏(碎冰)为对照研究了流化冰以及流化冰结合静压式挤压(300 MPa,10 min)对大黄鱼保鲜效果的影响,并结合细菌16S r DNA PCR扩增和测序以及生理生化鉴定法研究了贮藏过程中菌相的变化。结果显示,希瓦氏菌为大黄鱼贮藏过程中的优势腐败菌。流化冰贮藏抑制了微生物的增长,菌落总数低于同期冰藏组。在贮藏末期,流化冰组鱼肉中发现了一定比例耐盐性的革兰氏阳性菌,如玫瑰小球菌(19.4%)、乳酸菌(2.9%)和葡萄球菌(4.3%),这可能与流化冰含有一定的盐分有关。静压式挤压具有一定的灭菌效果,处理后新鲜大黄鱼鱼肉中的菌落总数减少了0.4 lg CFU/g,对革兰氏阴性菌作用较强,结合流化冰贮藏能够有效降低致腐能力较强的革兰氏阴性菌比例,具有一定的应用前景。
译  名：
Effect of Slurry Ice Storage Combined with High Hydrostatic Pressure Treatment on the Microflora Analysis of Refrigerated Pseudosciaena crocea
作  者：
LIN Xu-dong;GUO Ru-yue;KANG Meng-li;CUI Yan;SHANG Hai-tao;LING Xin;XIE Hui-ying;LING Jian-gang;Institute of Agricultural Products Processing,Ningbo Academy of Agricultural Science;Ningbo Key Laboratory of Preservation Engineering of Agricultural Products;Ningbo Zhenhai High School;
单  位：
LIN Xu-dong%GUO Ru-yue%KANG Meng-li%CUI Yan%SHANG Hai-tao%LING Xin%XIE Hui-ying%LING Jian-gang%Institute of Agricultural Products Processing,Ningbo Academy of Agricultural Science%Ningbo Key Laboratory of Preservation Engineering of Agricultural Products%Ningbo Zhenhai High School
关键词：
Pseudosciaena crocea;;slurry ice;;high hydrostatic pressure;;microflora analysis
摘  要：
The use of slurry ice,both alone and in combination with high hydrostatic pressure processing as compared with traditional flake ice was investigated as preservation method for Pseudosciaena crocea.The diversity of dominant spoilage bacteria in Pseudosciaena crocea were monitored by the combination of 16 S r DNA PCR amplification with physiological and biochemical identification.The results showed that the dominating bacteria were Shewanella spp during the ice storage. Slurry ice storage inhibited the growth of microorganisms,the total microbial count was lower than the same period the iced group. At the end of shelf life some salt resistant gram positive microorganisms such as Micrococcusroseus( 19.4%),lactic acid bacteria( 2.9%) and Staphylococcus spp.( 4.3%) occupied a certain proportion,this may related to the salt component in slurry ice.The application of high pressure processing decreased the total microbial count of 0.4 lg CFU/g in fish muscle and had stronger effect on gram negative micro organism,combined with slurry ice storage inhibited the microorganisms which had stronger ability of causing corruption that has a potential applying in preservation of aquatic products.

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