摘要
以大眼金枪鱼赤身部位鱼肉为原料,研究了不同冻藏温度(-18、-10和0℃)对生鱼片的挥发性盐基氮(TVBN)、菌落总数及色度等品质指标的影响,通过对金枪鱼生鱼片中微生物的纯化分离鉴定,完成了金枪鱼生鱼片货架期模型的构建。结果表明:假单胞菌属微生物是金枪鱼生鱼片的主要腐败微生物;构建的Gompertz模型能够很好拟合-18~0℃温度下生鱼片中微生物数量状态,为金枪鱼生鱼片在普通冻藏温度下货架期的确定提供预测手段。
This paper studied the changes of some quality characters,including total number of bacterial colony,chroma and TVBN under the common condition of 0℃,-10℃,-18℃with Tuna Sashimi as material.The purification of special bacteria and the predictive model of shelf-life of sashimi were also studied.The results showed that the main microorganism was pseudomonas,and the model of Gompertz was well constant with the total number of bacterial colony under the condition of-18-0℃in sashimi.The model fixed by experiment could predict precisely the shelf-life of sashimi in-18-0℃.
作者
马锦涛
霍健聪
MA Jin-tao;HUO Jian-cong(School of Food and Pharmacy of Zhejiang Ocean University,Zhoushan 316022,China)
出处
《浙江海洋大学学报（自然科学版）》
CAS
北大核心
2020年第5期409-414,共6页
Journal of Zhejiang Ocean University：Natural Science
基金
浙江省科技厅省级重点研发项目(2019C02075)
浙江省自然科学基金(LY17C200011)。
关键词
金枪鱼生鱼片
普通冻藏
腐败菌
货架期
tuna sashimi
common cold storage
special putrid bacteria
model of shelf-life
