食品科学2016，Vol.37Issue(19)：183-189,7.DOI:10.7506/spkx1002-6630-201619031
常温条件下白鱼中特定腐败菌的鉴定
Identification of Specific Spoilage Organisms in Whitefish at Room Temperature
摘要
Abstract
Sensory quality, total volatile base nitrogen (TVBN) value, the growth of spoilage bacteria and pH in sterile whitefish blocks (as control, CK) and those inoculated with different spoilage bacteria were analyzed, and growth kinetic parameters of spoilage bacteria and the yield factor for TVBN production (YTVBN/CFU) were used for quantitative measurements of microbial spoilage to identify the specific spoilage organism (SSO) of whitefish at room temperature. The results showed that the whitefish blocks inoculated with Morganellasp.wf-1 reached the limit (15.16 h) of sensory acceptability earlier than CK and whitefish inoculated with Staphylococcussp.wf-1,Morganellasp.wf-1,Morganellasp.wf-2,Proteussp.wf-1, Proteussp.wf-2 andProteussp.wf-3, and TVBN value and total bacterial count were 29.98 mg/100 g and 7.53 (lg(CFU/g)) at this time point, respectively. The analysis of growth kinetic parameters andYTVBN/CFU for these spoilage organisms showed thatMorganellasp.wf-1 had the shortest lag phase of growth, maximum specific growth rate andYTVBN/CFU, which were 2.60 h, 0.304 6 h-1 and 6.27 × 10-9 mg TVBN/CFU, respectively. The pH value tended to first decline and then rise for CK and all whitefish blocks inoculated with different spoilage bacteria. Notably, pH of whitefish blocks inoculated with Morganellasp. wf-1 andMorganella sp.wf-2 was much higher than that of CK and whitefish meat inoculated with other spoilage organisms at 8–48 h time points. In conclusion,Morganellasp.wf-1 was the SSO in whitefish at room temperature also taking into account the concept of SSO.关键词
白鱼/特定腐败菌/挥发性盐基氮/生长动力学参数/摩根氏菌Key words
whitefish/specific spoilage organism/total volatile base nitrogen (TVBN)/growth kinetic parameters/Morganella sp分类
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夏秀东,刘小莉,王英,李莹,黄自苏,贾洋洋,董明盛,周剑忠..常温条件下白鱼中特定腐败菌的鉴定[J].食品科学,2016,37(19):183-189,7.基金项目
江苏省水产三新工程项目 （）
