水分含量对淡腌大黄鱼贮藏性的影响

Effect of moisture content on storage properties inlight salted Pseudosciaena crocea

以感官、微生物和化学变化为指标,探讨了水分含量对淡腌大黄鱼贮藏性的影响。结果表明,水分含量为60%±1%、55%±1%、50%±2%的样品货架期分别是5、9、11d。3组样品货架期终点时菌落总数(TVC)值约为8lg(cfu/g),总挥发性盐基氮(TVB-N)值约为30mg/100g,硫代巴比妥酸反应物(TBARS)值在贮藏期间均出现峰值。贮藏初期菌相比较单一,共检测到4种细菌,贮藏过程中菌相发生变化,货架期终点时仅残存2种细菌,分别为沃氏葡萄球菌(Staphylococcus warneri)和洛菲不动杆菌(Acinetobacter lwoffii)。

The effect of moisture content on storage properties in light salted Pseudosciaena crocea were researched by sensory,microbiological and chemical changes as indexes.Results showed that the shelf lives of product with 60%±1%,55%±1%,50%±2% moisture content were 5,9,11 days,respectively.At the end of storage,the total viable count was approximately 8lg（cfu/g）,the TVB-N was about 30mg/l00g.Also,there was a peak of TBARS during storage.The bacterial flora was simple at the initial stage and only four species were detected.The compositions of bacterial flora became simpler during storage,and only two species which called Staphylococcus warneri and Acinetobacter lwoffii survived at the end of shelf.