关键词: 淡腌大黄鱼, 品质特征, 细菌种群消长

Abstract: Bacterial flora and quality changes of light salted Pseudosciaena crocea stored at 5,10 and 15 ℃ were detected,respectively. The shelf life of light salted Pseudosciaena crocea stored at the different temperatures was investigated by analyzing the growth situation of bacteria and changes of POV,TVBN and sensory quality during storage. And the compositions of bacterial flora at the initial period and end of shelf life were studied qualitatively and qualitatively,respectively. Results showed that at the end of storage,the total bacteria count is approximately 108 CFU/g,and the TVBN is about 38 mg/100 g. However,there is a peak of POV during storage,and the shelf life of product is 20,14 and 8 days at 5,10 and 15℃,respectively. A good consistency amony bacterial count,POV change,sensory score and TVBN changes is found. The bacterial flora is simple at the initial stage and only four species are detected. The compositions of bacterial flora become more simple during storage,and only three species called Brevundimonas diminute,Corynebacterium spp. and Micrococcus rose survive at the end of shelf life. The dominant species,Brevundimonas diminut accounts for 55.5% at 5 ℃,however,the dominant species,Micrococcus rose accounts for 58.8% and 58.1% at 10 and 15℃,respectively.

Key words: light salted Pseudosciaena crocea, quality characteristics, micro flora change