4℃、20℃贮藏下鲍鱼品质变化

Quality change of abalone( Haliotis discus hannai) during 4 ℃ and 20 ℃

以新鲜鲍鱼为原料,应用选择培养基、高效液相色谱技术等对贮藏期间的微生物、生物胺及相关理化指标(感官评价、挥发性盐基氮(Total volatile basic nitrogen,TVB-N)、pH值)进行测定,研究4℃、20℃贮藏下鲍鱼品质劣变的优势菌以及危害因子生物胺的产生情况。2种贮藏温度下,假单胞菌和腐败希瓦氏菌均为优势腐败菌,腐胺、尸胺含量和TVB-N值、总菌落数、假单胞菌、腐败希瓦氏菌数量有良好的相关性(R2=0.983~0.914),尸胺、腐胺可以作为鲍鱼品质评价的参考指标,4℃可以有效抑制鲍鱼的腐败进程,延长鲍鱼保质期。

Abalone （Haliotis discus hannai） was used as material and stored under 20 ℃ and 4 ℃. Selective culture methods were used to characterize the changes in spoilage microorganisms during storage. Biogenic amines were analyzed by high performance liquid chromatography. Quality indicators （sensory attributes, total volatile basic nitrogen （TVB-N）, pH） were also analyzed. The results showed that Pseudomonas, producing H2S bacteria were dominant microbe in abalone stored at 4 ℃ and 20 ℃. Both putrescine and cadaverine showed a well correlation with TVB-N value, total viable counts, Pseudomonas and bacteria producing H2S（R2 = 0. 983 -0. 914）. Putrescine and cadaverine could be used as potential indicators of freshness evaluation in abalone. Storage at 4 ℃ could inhibit the spoilage of abalone and extend shelf life.