食品科学 ›› 2020, Vol. 41 ›› Issue (5): 207-213.doi: 10.7506/spkx1002-6630-20190304-035

• 包装贮运 • 上一篇    下一篇

轻微加工熟制鲐鱼品质特性及腐败菌鉴定

张永杏,唐峰华,郭全友,李保国   

  1. (1.上海理工大学医疗器械与食品学院,上海 200093;2.中国水产科学研究院东海水产研究所,上海 200090)
  • 出版日期:2020-03-15 发布日期:2020-03-23
  • 基金资助:
    中国水产科学研究院基本科研业务费资助项目(2020TD68);国家自然科学基金面上项目(31871872)

Quality Characteristics of Lightly Preserved Cooked Mackerel and Identification of Spoilage Bacteria

ZHANG Yongxing, TANG Fenghua, GUO Quanyou, LI Baoguo   

  1. (1. School of Medical Instrument and Food Engineering, University of Shanghai for Science and Technology, Shanghai 200093, China; 2. East China Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Shanghai 200090, China)
  • Online:2020-03-15 Published:2020-03-23

摘要: 本实验以轻微加工熟制鲐鱼为对象,比较原料鲐鱼和熟制鲐鱼品质特性,分析了商业无菌保温过程中熟制鲐鱼品质变化及其安全性,并采用Biolog和16S rDNA分子鉴定法确定导致胀袋的腐败菌。结果表明:加工后鲐鱼盐分质量分数和pH值明显升高,水分含量、水分活度和菌落总数大幅下降;熟制鲐鱼商业无菌贮藏前后,气味、外观、弹性和滋味的感官评定结果差异均不显著(P>0.05);商业无菌保温初始点样品(A0)和保温终点样品(A1)菌落总数均小于2(lg(CFU/g));商业无菌贮藏期间胀袋样品(B1、B2、B3和B4)菌落总数在4~6(lg(CFU/g))之间,已超过安全限量;从胀袋样品中共分离出地衣芽孢杆菌、枯草芽孢杆菌、索诺拉沙漠芽孢杆菌和短杆菌;贮藏过程中A0和A1的pH值均高于B1、B2、B3和B4,且A0、A1和B1~B3的pH值呈下降趋势,仅B4升高;胀袋样品(除B2外)与未胀袋样品的总挥发性盐基氮含量差异性均显著(P<0.05);保温实验前后未胀袋熟制鲐鱼(A0和A1)的组胺含量均低于检出限(5 mg/100 g)。本实验为轻微加工熟制鲐鱼产品的优化,控制产品品质及安全性提供支撑。

关键词: 轻微加工熟制鲐鱼, 品质特性, 残留菌, 组胺

Abstract: This study compared the quality characteristics of lightly preserved cooked mackerel and raw mackerel. Quality changes and safety of cooked mackerel were analyzed during the examination of commercial sterilization. The spoilage bacteria causing swollen bags were identified by Biolog and 16S rDNA gene sequencing. The results showed that the salt content and pH of raw mackerel increased significantly after processing, and the water content, water activity (aw) and total viable count (TVC) decreased significantly. Sensory scores for odor, appearance, elasticity and taste were not significantly different between samples collected at the beginning (A0) and the end (A1; unswollen) of the 10-day period storage (P > 0.05). TVC values were less than 2 (lg(CFU/g)) in A0 and A1 and were in the range of 4 to 6 (lg(CFU/g)) in swollen samples B1, B2, B3 and B4 (on day 2, 3, 6 and 7, respectively), exceeding the safety limit. Bacillus licheniformis, Bacillus subtilis, Bacillus sonorensis and Brevibacterium sp. were isolated from the swollen samples. The pH of A0 and A1 was higher than that of B1, B2, B3 and B4; the pH of A0, A1, B1, B2 and B3 decreased in that order, while that of B4 slightly increased as compared to B3. There was a significant difference in total volatile basic nitrogen (TVB-N) content between the swollen (except B2) and unswollen samples (P < 0.05). The histamine contents of A0 and A1 were both lower than the detection limit (5 mg/100 g). This study provides support for the optimization of lightly cooked mackerel products to control product quality and safety.

Key words: lightly preserved cooked mackerel, quality characteristics, residual bacteria, histamine

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