大黄鱼冷藏过程中品质变化及腐败菌的分析及抑菌研究

Research on Quality Change and Spoilage Bacteria of Chilling Cultured Pseudosciaena crocea and Antimicrobial Effect

对大黄鱼4℃冷藏过程中品质变化特征及货架期终点时的优势腐败菌相进行了分析。新鲜大黄鱼菌落总数(TVC)为2.4×103cfu/g,挥发性盐基氮(TVBN)为24.01mg/100g。4℃贮藏6天时,达到了货架期终点,菌落总数为7.1×107cfu/g,挥发性盐基氮为24.92mg/100g。腐败菌主要包括:腐败希瓦氏菌(Shewanella putrefacens spp.)54.0%,假单胞菌(Pseudomonas spp.)21.0%,黄色杆菌属(flavobacterium spp.)7.1%,产碱杆菌属(Alcaligenes spp.)5.6%。腐败希瓦氏菌是优势腐败菌。研究了聚赖氨酸、茶多酚、柠檬酸、双乙酸钠最小抑菌浓度(MIC)和最佳抑菌浓度,通过正交实验设计得出了防腐剂最佳配比,结果为:聚赖氨酸0.4g/L,茶多酚5g/L,柠檬酸4g/L。

Quality change characteristics on cultured Pseudosciaena crocea during storage at 4℃ and dominated spoilage bacteria on fish at the end of shelf life were analyzed.The total viable count （TVC） and total volatile basic nitrogen （TVBN） of fresh fish reached 2.4×10^3log 10 cfu/g, and 24.01 mg/100 g respectively, TVC and TVBN were 7.1×10^7 cfu/g,and 24.92 mg/100g at the end of shelf life 6 days, The spoilage bacterial mainly including shewanella putrefacens spp. （54.0%）, Pseudomonas spp.（21.0%）, flavobacterium spp.（7.1%）, Alcaligenes spp.（5.6%）, shewanella putrefacens is dominated spoilage bacterial. The minimum inhibition concentration for bacteria and the best inhibit effect of polylysine, tea polyphenols, citric acid, sodium diacetate. The experimental results shows that the combination of 0.4 g/L polylysine,5g/L tea polyphenols and 4 g/L citric Acid showed the best effect on inhibiting the of shewanella putrefacens.