水产食品特定腐败菌与货架期的预测和延长

Specific spoilage organisms from aquatic product and prediction & prolongation of the shelf life

食品的微生物腐败是全球关切的领域,据估计,人们生产的食物中有25%的收获后因微生物的腐财而造成损失[1].国内外市场欢迎的水产鲜品和温和加工品是极易腐财的食物,其防腐保质成为该领域关注的热点.

Fresh fish and lightly preserved fish products are welcome by the global market, however, they are also among the most perishable food products. The research on specific spoilage organisms (SSO) reveals the spoilage process of aquatic product. This paper reviews the current knowledge (past ten years) on SSO of fresh fish and lightly preserved fish products with particular emphasis on characteristics of SSO and how to apply this concept to determine, predict and extend the shelf life of aquatic product. During storage, the microfiora changes owing to different abilities of the microorganisms to tolerate the preservation conditions. SSO is defined as special microorganisms which can increase rapidly during preservation and has the ability to produce off-odours and off-flavours associated with spoilage, and spoilage metabolites. Identification of an SSO relies on comparison of the sensory and chemical characteristics of spoiled product with those of isolates from the spoilage microflora. Generally, the SSO of fresh fish may be a single species or genus, but the ones of lightly preserved fish products will be more complex. One exciting area for use of SSO aims to obtain quantitative knowledge about probable behavior of SSO and their function during the progression of spoilage. Thus mathematical models on the growth of SSO are established to evaluate the quality lost degree of product, which provide a sound information for the rational development of devices to monitor loss of products shelf life. Models for the growth of Pseudomonas spp, S. putrefaciens, P. phosphoreum have been established, and validated for shelf life prediction of seafood successfully. Another application field of SSO intends to develop the techniques to prolong the shelf life of food products by inhibiting SSO targetedly. Targeted inhibition of spoilage bacteria during preservation reduces their growth and results in a significant extension of shelf life in despite of the activity of non-spoilage organisms has not been influenced. Such techniques have been applied in perversion field of fresh fish and lightly preserved fish.