中国食品学报2011，Vol.11Issue(1)：80-90,11.
优势腐败微生物对养殖美国红鱼风味的影响
The Effect of Predominated Spoilage Microorganisms on the Flavor of Cultured Sciaenops Ocellatus
摘要
Abstract
The effect of spoilage microorganisms on the flavor of cultured red drum (Sciaenops ocellatus) was studied by using solid phase micro-extraction and gas chromatography-mass spectrometry. The result showed that aldehydes can be decomposed by predominated spoilage micoorganisms, which were consisted of Vibrion and Flavobacterium, in this course, hydrocarbons, acids, esters and other compounds containing N or S were generated. The main fishiness components were fatty acids with methyl, methanthiol, trimethylamine and indole. The predominated spoilage microorganisms can effect the flavor of red drum ,which was proved in this paper.关键词
美国红鱼/优势腐败微生物/风味引用本文复制引用
杨华,寿飓峰,陈祖满..优势腐败微生物对养殖美国红鱼风味的影响[J].中国食品学报,2011,11(1):80-90,11.基金项目
2009年宁波市自然基金项目(200901A6011007) （200901A6011007）
2010年浙江省科技厅公益项目(2010C32025) （2010C32025）
