食品科学2018，Vol.39Issue(3)：7-14,8.DOI:10.7506/spkx1002-6630-201803002
冷藏金枪鱼优势腐败菌致腐败能力
Spoilage Potential of Dominant Spoilage Bacteria from Chilled Tuna (Thunnus obesus)
摘要
Abstract
Pseudomonas spp.,Acinetobacter spp.and Brochothrix thermosphacta isolated from chilled raw tuna(Thunnus obesus)at the end of shelf life were explored for their spoilage potential.Bacterial counts and growth kinetic parameters, sensory quality, total volatile basic nitrogen (TVB-N) and biogenic amine contents and the yield factor of metabolic products, Y TVB-N/CFU,were assayed on sterile T.obesus inoculated separately with each of the three isolates during chilled storage.It was found that the modified Gompertz,Baranyi-Roberts,and Logisitic models could describe the dynamic growth of Pseudomonas spp.,Acinetobacter spp.and Brochothrix thermosphacta at cold temperature.The Lag phase of the 3 bacterial strains were 10.85, 83.93 and 79.11 h, respectively, and the relative maximum growth rates were 0.045 7, 0.182 9 and 0.111 1 h-1, respectively. The shelf life of inoculated tuna was 96, 108 and 105 h, respectively. The TVB-N contents of sterile T. obesus inoculated with Pseudomonas spp., Acinetobacter spp. and B. thermosphacta were 27.32, 22.80 and 24.85 mg/100 g, respectively.The changes in biogenic amines contents of T.obesus during chilled storage revealed that the capability of Pseudomonas spp. to produce biogenic amines was stronger than that of Acinetobacter spp. and B. thermosphacta. The biogenic amine index of tuna inoculated with Pseudomonas spp. was 155.84 after 96 h storage, which was higher than the threshold value of 100. This study also showed that YTVB-N/CFUvalues for the 3 strains were 7.36 × 10-8, 1.85 × 10-8and 5.07×10-8mg TVB-N/CFU,respectively,indicating that Pseudomonas spp.played the most important role in spoilage of chilled raw T.obesus,followed by B.thermosphacta and Acinetobacter spp..关键词
金枪鱼/优势腐败菌/生长曲线/生物胺/挥发性盐基氮/致腐能力Key words
tuna/dominant spoilage bacterial/growth curve/biogenic amine/total volatile basic nitrogen/spoilage potential分类
轻工纺织引用本文复制引用
刘爱芳,谢晶,钱韻芳..冷藏金枪鱼优势腐败菌致腐败能力[J].食品科学,2018,39(3):7-14,8.基金项目
国家自然科学基金面上项目(31571914) （31571914）
2016年上海市科技兴农重点攻关项目[沪农科攻字(2016)第1-1号] （2016）
上海市科委平台能力提升项目(16DZ2280300) （16DZ2280300）
