食品科学

• 生物工程 • 上一篇    下一篇

常温条件下白鱼中特定腐败菌的鉴定

夏秀东1,刘小莉1,王 英1,李 莹1,黄自苏1,贾洋洋1,董明盛2,周剑忠1,*   

  1. 1.江苏省农业科学院农产品加工研究所,江苏 南京 210014;2.南京农业大学食品科技学院,江苏 南京 210095
  • 出版日期:2016-10-15 发布日期:2016-12-01

Identification of Specific Spoilage Organisms in Whitefish at Room Temperature

XIA Xiudong1, LIU Xiaoli1, WANG Ying1, LI Ying1, HUANG Zisu1, JIA Yangyang1, DONG Mingsheng2, ZHOU Jianzhong1,*   

  1. 1. Institute of Agricultural Product Processing, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, China;
    2. College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China
  • Online:2016-10-15 Published:2016-12-01

摘要:

通过分析常温条件下无菌白鱼鱼块(CK)以及接种不同腐败菌的无菌白鱼鱼块的感官评价、挥发性盐基氮(total volatile base nitrogen,TVBN)值、腐败菌生长动态以及pH值的变化,以腐败菌的生长动力学参数和TVBN产量因子(YTVBN/CFU)为定量指标,鉴定了常温条件下导致白鱼腐败的特定腐败菌(specific spoilage organism,SSO)。结果表明,在CK和接种葡萄球菌wf-1(Staphylococcus sp.wf-1)、摩根氏菌wf-1(Morganella sp.wf-1)、摩根氏菌wf-2(Morganella sp.wf-2)、变形杆菌wf-1(Proteus sp.wf-1)、变形杆菌wf-2(Proteus sp.wf-2)和变形杆菌wf-3(Proteus sp.wf-3)的无菌白鱼鱼块中,以接种Morganella sp.wf-1的无菌白鱼鱼块达到感官拒绝点的时间最短,为15.16 h,此时鱼块的TVNB含量和菌落总数分别为29.98 mg/100 g和7.53(lg(CFU/g))。对这些腐败菌的生长动力学参数和YTVBN/CFU分析发现,Morganella sp.wf-1在无菌白鱼鱼块上的生长延滞期最短,为2.60 h;最大比生长速率最大,为0.304 6 h-1;YTVBN/CFU最大,为6.27×10-9 mg TVBN/CFU。所有白鱼鱼块均出现pH值先下降后上升的过程,其中接种Morganella sp.wf-1和Morganella sp.wf-2的无菌鱼块在8~48 h之间的pH值远远高于CK和接种其他腐败菌的无菌白鱼鱼块。结合实验数据和SSO的概念,最终确定Morganella sp.wf-1为常温条件下导致白鱼腐败的SSO。

关键词: 白鱼, 特定腐败菌, 挥发性盐基氮, 生长动力学参数, 摩根氏菌

Abstract:

Sensory quality, total volatile base nitrogen (TVBN) value, the growth of spoilage bacteria and pH in sterile
whitefish blocks (as control, CK) and those inoculated with different spoilage bacteria were analyzed, and growth kinetic
parameters of spoilage bacteria and the yield factor for TVBN production (YTVBN/CFU) were used for quantitative measurements
of microbial spoilage to identify the specific spoilage organism (SSO) of whitefish at room temperature. The results showed
that the whitefish blocks inoculated with Morganella sp.wf-1 reached the limit (15.16 h) of sensory acceptability earlier
than CK and whitefish inoculated with Staphylococcus sp.wf-1, Morganella sp.wf-1, Morganella sp.wf-2, Proteus sp.wf-1,
Proteus sp.wf-2 and Proteus sp.wf-3, and TVBN value and total bacterial count were 29.98 mg/100 g and 7.53 (lg(CFU/g))
at this time point, respectively. The analysis of growth kinetic parameters and YTVBN/CFU for these spoilage organisms showed
that Morganella sp.wf-1 had the shortest lag phase of growth, maximum specific growth rate and YTVBN/CFU, which were 2.60 h,
0.304 6 h-1 and 6.27 × 10-9 mg TVBN/CFU, respectively. The pH value tended to first decline and then rise for CK and all
whitefish blocks inoculated with different spoilage bacteria. Notably, pH of whitefish blocks inoculated with Morganella sp.
wf-1 and Morganella sp.wf-2 was much higher than that of CK and whitefish meat inoculated with other spoilage organisms
at 8–48 h time points. In conclusion, Morganella sp.wf-1 was the SSO in whitefish at room temperature also taking into
account the concept of SSO.

Key words: whitefish, specific spoilage organism, total volatile base nitrogen (TVBN), growth kinetic parameters, Morganella sp.

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