即食醉鱼制品贮藏特性和细菌类型的变化

Research on the Characteristic of Ready-to-eat Lightly Salted Freshwater Fish and Change of Bacterial Specie during Storage

研究了即食醉鱼制品的品质及微生物随贮藏时间的变化情况,并对潜在病原菌安全性进行评价。结果表明,产品水分含量、水分活度、pH值和盐分含量分别为(53.50±0.50)%、0.930 0±0.005 3、6.29±0.03和(4.33±0.07)%。菌落总数、耐热菌数和厌氧菌数在贮藏起始时分别为2.00×105、1.55×102和<100 cfu/g;进入贮藏期后4个月期间,菌落总数急剧下降,厌氧菌数和金黄色葡萄球菌均低于10cfu/g。在贮藏过程中各测试点菌落总数计数平板分离获得165株细菌,对其中157株进行分类鉴定。鉴定残存优势菌群为葡萄球菌84.8%,芽孢杆菌3.6%,李斯特菌6.7%,表明热杀菌强度不足。

The quality of ready-to-eat lightly salted fresh fish including microbiological quality and bacterial changes during storage was studied.And the pathogenic bacteria safety was estimated.Its water content,Aw,pH and salt concentration were 53.5±0.5%,0.93±0.0053,6.29±0.03 and（4.33±0.07%）,respectively.Total viable count（TVC）,heat-resistant bacteria counts and anaerobic bacteria counts were 2.00×10^5,1.55×10^2 and 〈100 cfu/g at the section start,and during later 4 months,TVC was declined sharply.Anaerobic bacteria count and Staphylococcus aureus were less than 10 cfu/g.165 strains of bacteria were isolated from products which predominant bacterial flora were composed of Staphylococcus spp.（84.8 %）,Bacillus spp.（3.6 %）,Listera spp.（6.7%）.To indicate the thermal sterilization was not enough.And at the section start,the predominant bacterial flora was composed of Staphylococcus spp.（38.1 %）,Bacillus spp.（35.8 %）,Micrococcus rose（11.9%）.