Characterization and spoilage potential of specific spoilage organisms isolated from lightly salted large yellow croaker（Pseudosciaena crocea）

Abstract

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

CLC Number:

TS254.4

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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