河蚌贮藏鲜度变化及优势腐败菌分析

Changes in freshness of freshwater mussels and analysis of predominant spoilage bacteria during storage

以菌落总数、挥发性盐基氮(TVBN)与感官评价为指标,对蚌肉在冰藏(0℃)、冷藏(4℃)和室温贮藏(25℃)中的鲜度变化进行定量研究,并分析各贮藏温度下引起河蚌腐败的优势腐败菌。研究表明,0、4℃和25℃贮藏下河蚌的高品质期终点为6、4 d和8 h;货架期终点分别为16、12 d和20 h。0℃冰藏时优势腐败菌是温和气单胞菌(Aeromonas sobria)、少动鞘氨醇单胞菌(Sphingomonas paucimobilis),菌株占比分别为42%、48%。4℃冷藏时优势腐败菌是嗜水气单胞菌(Aeromonas hydrophila),比例为43%。25℃贮藏时优势腐败菌是鹑鸡肠球菌(Enterococcus gallinarum)、温和气单胞菌(Aeromonas sobria),菌株占比分别为46%、51%。

Changes in freshness of freshwater mussels during ice storage(0℃),chilled storage(4℃)and room temperature storage(25℃)was quantitatively studied,with the total number of colonies,total volatile basic nitrogen(TVBN)and sensory evaluation as indexes,and the predominant spoilage bacteria that caused the corruption of freshwater mussel were analyzed.The results showed that good quality life of freshwater mussels stored at 0℃,4℃and 25℃respectively were 6 d,4 d and 8 h,and The shelf life were 16 d,12 d and 20 h.The predominant spoilage bacteria at 0℃were Aeromonas sobria and Sphingomonas paucimobilis.The proportion of strains was 42%and 48%respectively.The Predominant spoilage bacteria at 4℃were Aeromonas hydrophila with a ratio of 43%.The predominant spoilage bacteria stored at 25℃were Enterococcus gallinarum and Aeromonas sobria,and their strains accounted for 46%and 51%respectively.