源自轻腌大黄鱼的特定腐败菌特性及腐败能力研究

摘要/Abstract

摘要： 以源自冷藏轻腌大黄鱼的普通变形杆菌和蜂房哈弗尼菌为对象，分析两种菌的表型、生理生化、碳源代谢和细胞磷脂脂肪酸等特征，分别接种到无菌鱼块中，分析冷藏（5 ℃）过程中感官、微生物和理化（pH、总挥发性盐基氮、生物胺和挥发性成分）等指标变化，评价和比较两者的腐败能力。结果表明，菌株均为革兰氏阴性，低盐（NaCl≤4%）和pH 5~7下均生长，NaCl 8%时生长受到抑制；普通变形杆菌产硫化氢，而蜂房哈弗尼菌不产硫化氢，均能利用糖类、氨基酸和酯类等碳源，总体利用情况较为相似；菌株优势磷脂脂肪酸成分均为C16:0和Sum In Feature 3。冷藏过程中，接种普通变形杆菌和蜂房哈弗尼菌的鱼块在第12 d和14 d时到达腐败终点，腐败终点菌数分别为8.90±0.73 lg( CFU/g)和8.70±0.92 lg( CFU/g)， YTVB-N/CFU分别为3.61×10-8 mg TVB-N/CFU和3.71×10-8 mg TVB-N/CFU，pH均呈先升后降趋势。初始和腐败点时均检出腐胺和尸胺，腐败点时，接种两种菌鱼块尸胺含量均大于腐胺含量。初始和第14 d时，接种两种菌的鱼块挥发性成分和含量无显著差异（p>0.05），其中醇类和醛类为其主要成分。综上，普通变形杆菌和蜂房哈弗尼菌特征存在一定差异，普通变形杆菌的腐败能力强于蜂房哈弗尼菌。

关键词: 轻腌大黄鱼, 特定腐败菌, 普通变形杆菌和蜂房哈弗尼菌, 腐败能力, 挥发性物质

Abstract: The Proteus vulgaris and Hafnia alvei were spoilage bacteria isolated from refrigerated lightly-salted large yellow croaker. The biochemical characterization, carbon source utilization and the PLFA of the cell membrane were observed to to explore the characteristics of the organisms. Further, the strains were inoculated separately into the sterile fish fillets to determine the sensory quality, bacterial counts, pH, TVB-N, biogenic amines and volatile compounds during chilled storage to explore their spoilage potential. Results showed that both strains were gram-negative, could growth at low NaCl（NaCl≤4%）and pH 5~7, but growth were inhibited when NaCl was 8%. Proteus vulgaris could produce H2S while Hafnia alvei could not. Both strains could utilize carbon sources such as sugars, amino acids and esters, and the overall utilization was similar. The dominant fatty acid components both were C16:0 and Sum In Feature 3. At 5 °C, the fish fillets inoculated with Proteus vulgaris and Hafnia alvei reached the end of the corruption on 12th d and 14th d. The Nmax reached 8.90±0.73 lg( CFU/g) and 8.70±0.92 lg( CFU/g), and the YTVB-N/CFU values were 3.61×10-8 mg TVB-N/CFU and 3.71×10-8 mg TVB-N/CFU. The pH of the inoculated fish fillets increased at first and then decreased, but the overall change was not significant. Only putrescine and cadaverine were detected on 0th, 7th and 14th, compared with putrescine, cadaverine contributed more to corruption. On the 14th d, there was no significant difference in the volatile compounds and contents of the fish fillets inoculated with the two strains (p>0.05), among which alcohols and aldehydes were the main components. In summary, there were some differences in the characteristics of Proteus vulgaris and Hafnia alvei, and the spoilage potential of Proteus vulgaris was stronger than Hafnia alvei.

Key words: lightly-salted large yellow croaker, specific spoilage organisms, Proteus vulgaris and Hafnia alvei, spoilage potential, volatile compounds

中图分类号:

TS254.4

郭全友单珂姜朝军李保国. 源自轻腌大黄鱼的特定腐败菌特性及腐败能力研究[J]. 食品科学, 0, (): 0-0.

QUAN YOU GUO ke shan LI Bao-guo. Characterization and spoilage potential of specific spoilage organisms isolated from lightly salted large yellow croaker（Pseudosciaena crocea）[J]. FOOD SCIENCE, 0, (): 0-0.

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