不同贮藏温度下养殖鲤鱼菌相变化分析

Changes in Bacteria Flora of Cultured Cyprinus Carpio Stored at Different Temperatures

目的通过研究在室温、低温环境下贮藏养殖鲤鱼的菌相、感官、化学和微生物学品质,确定鲤鱼特定腐败菌、货架期和贮藏中鲜度变化,为构建货架期预测模型提供基础。方法分别取贮藏初始和贮藏温度分别为0,5,10,15,25℃货架期终点的鲤鱼鱼肉进行菌落总数、假单胞菌、产H2S菌计数、挥发性盐基氮(TVBN)值测定,并确定特定腐败菌。结果贮藏初始鲤鱼感官指标良好,菌落总数、产H2S菌、假单胞菌和TVBN值分别为(4.34±0.58),(2.85±0.63),(3.42±0.45)lg(CFU/g)和(84.7±5.7)mg/kg。在0,5,10,15℃下贮藏的鲤鱼货架期分别为(28.9±1.20),15.9,6.1,3.6 d,特定腐败菌为腐败希瓦氏菌和假单胞菌;室温货架期为1.1 d,特定腐败菌为气单胞菌。结论基于鲤鱼低温和室温贮藏品质特征、货架期和菌群变化的结果,为货架期模型构建提供了参考。

In order to provide a basis for building shelf life prediction models of Cyprinus carpio,this report investigated the bacteria flora,sensory,chemical,and microbiological quality of Cyprinus carpio in storage at a room temperature and low temperature,and found out the changes in specific spoilage organisms(SSOs),shelf life and freshness during storage.The total number of bacterial colonies,pseudomonas spp,H2S-producing bacteria,total volatile base nitrogen(TVBN),and SSOs of the carps were measured at the beginning of storage and at the end of shelf life at 0,5,10,15 and 25℃,respectively.The sensory quality of carps at the beginning of storage is fine,and the total number of colonies,Pseudomonas spp.,H2S-producing bacteria and TVBN were(4.34±0.58),(3.42±0.45),(2.85±0.63)lg(CFU)/g and(84.7±5.7)mg/kg,respectively.The shelf life of carps stored at 0,5,10 and 15℃are(28.9±1.20),15.9,6.1 and 3.6 d,respectively,and the SSOs were Shewanella putrefaction and Pseudomonas spp.The shelf life at a room temperature was 1.1 d,and the SSO was Aeromonas.This report found that the quality,shelf life,and bacterial flora of carps changed under different storage temperature,which provided a reference for constructing shelf life prediction model.