蟹糊贮藏中的品质变化及变质菌分析

Research on quality characteristics change and analysis on spoilage organisms of crab paste during storage

对蟹糊贮藏中的品质和细菌相变化进行分析。结果显示,水分活度0.901产品的货架期为水分活度0.861产品的81%,产品10℃贮藏的货架期为5℃贮藏的42%,表明栅栏因子强度对产品的质量和贮藏性十分重要。蟹糊产品初始菌相较单一,主要是棒状杆菌、玫瑰色库克菌、葡萄球菌和马红球菌。贮藏中菌相组成更趋单一,至感官拒绝时,葡萄球菌比例均超过50%;特别是水分活度高的产品,无论是5℃还是10℃贮藏,至感官拒绝时,葡萄球菌比例均超过三分之二,因此可以认定葡萄球菌是蟹糊产品的优势变质菌。虽然没有检出沙门氏菌和金黄色葡萄球菌的生长,但金黄色葡萄球菌是蟹糊中的潜在病原菌。

The study on quality characteristics and bacterial flora change in crab paste during storage have been carried out. Results revealed that the optimization of hurdle factors was important for safety and storage. The shelf life of products with water activity（Aw） 0. 901 was 81% of those with Aw 0. 861, stored under 10 ℃ was 42% of those stored under 5 ℃. It indicated that intensity of hurdle factor was important for quality and storage of products. The bacterial flora of products were much simplex, mainly consisted of Corynebacterium spp. , Kocuria rose, Staphylococcus spp. and Rhodococcus equi. The composition of bacterial flora became more simplex during storage. The percentage of Staphylococcus spp. was over 50% at sense rejection. Especially in products with high Aw, the percentage of Staphylococcus spp. was over 2/3 at sense rejection no matter how stored under 5℃ or 10 ℃. Therefore, Staphylococcus spp. were considered as dominant spoilage organisms of crab paste, although Salmonella and Staphylococcus aureus have not been detected, Staphylococcus aureus may be a potential pathogenic bacteria of crab paste.