即食淡腌草鱼制品品质特征和细菌菌群组成研究

食品科学 ›› 2007, Vol. 28 ›› Issue (12): 475-479.

即食淡腌草鱼制品品质特征和细菌菌群组成研究

郭全友, 许钟, 王哲恩, 杨宪时

中国水产科学研究院东海水产研究所农业部海洋与河口渔业重点开放实验室；中国水产科学研究院东海水产研究所农业部海洋与河口渔业重点开放实验室上海200090；上海200090；上海200090上海水产大学食品学院；

出版日期:2007-12-15 发布日期:2011-11-22

Bacterial Flora and Quality Characteristics of Ready-to-eat Lightly Salted Ctenopharyngodon idellus

GUO Quan-You, XU Zhong, WANG Zhe-恩, YANG Xian-Shi

1.Key and Open Laboratory of Marine Estuarine Fisheries, Ministry of Agriculture, East China Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Shanghai 200090, China; 2.College of Food Science and Technology, Shanghai Fisheries University, Shanghai 200090, China

Online:2007-12-15 Published:2011-11-22

摘要/Abstract

摘要： 对即食淡腌草鱼制品感官、理化、微生物学品质及残存细菌进行定性和定量研究,并对潜在病原菌安全性进行评价。结果表明:产品水分含量为46.10%±8.15%,Aw为0.95±0.02,pH6.23±0.15,盐分3.47%±2.31%;有氧菌落总数为(4.66±2.04)lgCFU/g,厌氧菌落总数为<10CFU/g,耐热菌落总数(2.39±1.03)lgCFU/g,蜡样芽孢杆菌(1.60±0.54)lgCFU/g,金黄色葡萄球菌<10CFU/g。分离获得240株菌,细菌菌群主要有玫瑰小球菌(30.8%)、芽孢杆菌(27.5%)、葡萄球菌(23.8%),并出现少量的棒状杆菌(5.4%)。产品中残存有一定数量的蜡样芽孢杆菌和葡萄球菌,对其致病性潜在危害有待进一步研究。

关键词: 即食淡腌草鱼, 品质特征, 细菌相, 潜在病原菌

Abstract: Sensory, chemical, microbiological quality and survival bacteria were qualitatively and quantitatively studied on ready-to-eat lightly salted Ctenopharyngodon idellus. The results indicated that sensory quality was acceptable as a retail product, and its water content, Aw, pH, salt concentration were 46.10%±8.15%, 0.95±0.02, 6.23±0.15, 3.47%±2.31%, respectively. Microbiological index is shown that aerobic plate counts, anaerobic plate counts, heat resistance plate counts were (4.66±2.04)lgCFU/g, less than 10CFU/g and (2.39±1.03)lgCFU/g, and latent pathogens of Bacillus cereus and Staphylococcus aureus were (1.60±0.54)lgCFU/g and less than 10CFU/g. 240 strains of bacteria were isolated from products, which predominant bacterial flora were composed of Micrococcus rose (30.8%), Bacillus spp.( 27.5%) and Staphylococcus spp. (23.5%). A few percentage of Corynebacterium spp. were also found. A few of Staphylococcus spp. were survived, and their disease and latenthazards should be further carried out.

Key words: Ready-to-eat lightly salted Ctenopharyngodon idellus, quality characteristic, bacterial flora, latent pathogen

郭全友, 许钟, 王哲恩, 杨宪时. 即食淡腌草鱼制品品质特征和细菌菌群组成研究[J]. 食品科学, 2007, 28(12): 475-479.

GUO Quan-You, XU Zhong, WANG Zhe-恩, YANG Xian-Shi. Bacterial Flora and Quality Characteristics of Ready-to-eat Lightly Salted Ctenopharyngodon idellus[J]. FOOD SCIENCE, 2007, 28(12): 475-479.

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