真空冷藏鲢鱼片品质变化及细菌菌群分析

Quality and bacterial flora changes of vacuum-packaging silver carp fillets stored at 4℃

采用真空和空气包装鲢鱼片,研究在(4±1)℃冷藏条件下鲢鱼片的品质变化和贮藏终点细菌菌相.结果表明,真空包装能有效抑制需氧菌的生长并延缓TVB-N的增加,非真空包装的冷藏货架终点为10d,真空包装货架期延长到20d;从菌相分析可以看出,Pseudomonas和Aeromonas为非真空包装冷藏终点的优势菌,而真空包装可以有效抑制Pseudomonas和Aeromonas,但在冷藏终点出现大量产酸菌,如Lactobacillus和Weissella.

Using vacuum packaging and air packaging,silver carp fillets were stored at（4±1）℃,and analysis of the changes of qualities and bacterial flora at the end of shelf-life was made.The results showed that vacuum packaging inhibited the growth of aerobic bacteria,and reduced the increase trend of TVB-N effectively.The shelf life of the vacuum packaging and air packaging of silver carp fillets was 20 d and 10 d respectively.The analysis of bacterial flora for the end of shelf life of silver carp fillets showed that pseudomonas and aeromonas were the dominant bacteria for air packaging,whereas Lactobacillus and Weissella were the dominant bacteria for vacuum packaging.Vacuum packaging combined with chilled storage can inhibit the growth of Pseudomonas and Aeromonas in silver carp fillets effectively.