食品科学 ›› 2010, Vol. 31 ›› Issue (1): 84-86.doi: 10.7506/spkx1002-6630-201001019

• 基础研究 • 上一篇    下一篇

不同保存条件对贝类体内微生物的影响

刘丽娟1 , 2,孟香丽3,姜向阳1,任利华1,宋秀凯1,孙国华1,刘爱英1,何金霞1,孙 伟1   

  1. 1.山东省海洋水产研究所 2.山东师范大学 3.烟台市喜旺食品有限公司
  • 收稿日期:2008-12-19 修回日期:2009-08-24 出版日期:2010-01-01 发布日期:2014-05-19
  • 通讯作者: 刘丽娟 E-mail:liu_li_juan_426@yahoo.com.cn
  • 基金资助:

    国家海洋局海洋公益性行业科研专项经费项目(200805031)

Effects of Storage Conditions on Total Number of Bacteria and Coliform Group in Shellfish

LIU Li-juan1,2,MENG Xiang-li3,JIANG Xiang-yang1,REN Li-hua1,SONG Xiu-kai1,
SUN Guo-hua1,LIU Ai-ying1,HE Jin-xia1,SUN Wei1   

  1. (1. Shandong Marine Fisheries Research Institute, Yantai 264006, China;2. Shandong Normal University, Jinan 250014,
    China;3. Yantai Xiwang Foods Co.Ltd., Yantai 264000, China)
  • Received:2008-12-19 Revised:2009-08-24 Online:2010-01-01 Published:2014-05-19
  • Contact: LIU Li-juan1,2, E-mail:liu_li_juan_426@yahoo.com.cn

摘要:

对在4、15、22、- 18℃保存不同时间的菲律宾蛤仔、栉孔扇贝和长竹蛏体内细菌总数和大肠菌群的含量进行测定,研究不同保存条件下贝类体内微生物变化规律。发现- 18℃保存超过24h 导致贝类体内细菌含量的降低;其他各实验温度下保存的贝类,在12h 内细菌总数没有明显变化;4℃保存24h 内大肠菌群的含量没有明显变化。22℃保存的贝类活体体内的细菌总数和大肠菌群含量呈正相关。实验结果表明,4℃保存12h 以内对贝类体内微生物无显著影响。结合其他研究结果可以推断,贝类在更接近于0℃的环境下,体内微生物的原始状态可以保持更长时间。

关键词: 贝类, 细菌总数, 大肠菌群, 温度, 时间

Abstract:

In order to investigate the changing trend of microorganisms in shellfish, total number of bacteria and coliform in 3 species of shellfish such as Ruditapes philippinarum, Chlamys farreri and Solen gouldii Conrada stored at -18, 4, 15 ℃ and 22 ℃ for different periods were determined. Results indicated that an obvious decrease in total number of bacteria in shellfish stored at -18℃ for more than 24 h was observed; in contrast, no obvious change in shellfish stored at other temperature conditions for 12 h or at 4 ℃ for 24 h was observed. Moreover, a positive correlation between total number of bacteria and coliform group in shellfish stored at 22 ℃ was also observed. Taken together, the original status of microorganisms present in shellfish can be remained for a longer period of time at the environmental condition of 0 ℃.

Key words: shellfish, total number of bacteria, coliform, temperature, time

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