摘要
以四种不同的市售鱼糜制品(鱼丸、鱼豆腐、模拟蟹棒、鱼肠)为研究对象,应用选择性培养基,分析鱼糜制品在4℃冷藏条件下贮藏最初状态和腐败状态下的菌相组成。新鲜鱼糜制品中主要存在微球菌/葡萄球菌属、乳酸菌属和假单胞菌属;腐败状态下的鱼糜制品除上述菌种外,还有大量肠杆菌属及少量含硫化氢菌属。结果表明:微球菌/葡萄球菌属、乳酸菌属、假单胞菌属及肠杆菌属是引起鱼糜制品在4℃冷藏条件下发生腐败变质的主要腐败菌。
The four different surimi-based products including fish ball, fish tofu, crab stick and fish sausage were researched in this article.The microflora composition of fresh and spoiled four different surimi-based products were analysed during the storage at 4℃ by using selective medium.When the surimi products were fresh,there were chiefly three kinds of bacteria, which were Micrococcaceae, Lactic acid bacteria and Pseudomonadace＆The other two kinds of bacterial were detected when the surimi based products had been spoiled, including Enterobacteriacea and Shewanella putrefacien＆The results showed that, these kinds of bacterial were the main reason to the corruption of the surimi products during storage at 4℃.
出处
《食品工业科技》
CAS
CSCD
北大核心
2013年第9期183-185,262,共4页
Science and Technology of Food Industry
基金
“十二五”国家科技支撑计划课题(2012BAD29B06)
辽宁省食品安全重点实验室暨辽宁省高校重大科技平台开放课题(LNSAKF2011024)
浙江省重大科技专项和优先主题计划项目(2009C03017-5)
国家自然基金面上项目(31071514)
辽宁省高等学校创新团队“农(水)产品贮藏加工与安全控制”
辽宁省高等学校攀登学者支持计划“辽西地产特色资源(果蔬、水产等)开发与利用”
辽宁省发改委“辽宁省生鲜农产品贮藏加工及安全控制工程研究中心”
关键词
鱼糜制品
冷藏
选择培养
菌相
surimi based products, chiling, selective culture, microflora
