气调包装的调理啤酒鲈鱼片在微冻贮藏过程中的微生物群落多样性分析

为揭示调理啤酒鲈鱼片气调包装和微冻贮藏过程中的微生物变化规律及其腐败本质,为优化产品工艺和推广产品提供理论依据,采用Illumina MiSeq测序技术解析调理啤酒鲈鱼制品气调包装和-3℃贮藏过程中微生物群落多样性,并比较其与真空包装4℃贮藏鲈鱼片的微生物群落多样性的区别。结果表明:鲈鱼制品在贮藏过程中的优势微生物为厚壁菌门(Firmicutes)、变形菌门(Proteobacteria)、拟杆菌门(Bacteroidetes);真空包装的未调味鲈鱼片在4℃贮藏过程中微生物多样性比在-3℃贮藏的气调包装调理啤酒鲈鱼丰富,且在贮藏第4天时,开始出现了索丝菌属(Brochothrix)等常见的腐败微生物,到第10天时,索丝菌属、假单胞菌属(Pseudomonas)丰度迅速增大,出现了希瓦氏菌属(Shewanella),造成鲈鱼片彻底腐败变质;气调包装的调理啤酒鲈鱼片在第20天时才开始出现假单胞菌属和希瓦氏菌属等腐败菌,之后在CO_2的抑制作用下,腐败菌丰度逐渐减小,直到货架期终点时,假单胞菌才迅速增长,且出现了嗜冷杆菌属(Psychrobacte),造成了鲈鱼制品的彻底腐败变质。这说明气调包装联合啤酒调理的加工方式及-3℃贮藏可以有效延长产品的货架期。

Microbial Community Diversity Analysis of Prepared Sea Bass Fillet (Lateolabrax japonicus) with Beer during Partially Frozen Storage under Modified Atmosphere Packaging

This study aimed to reveal changes in the microbial communities in prepared sea bass fillet with beer and the essence of spoilage during partially frozen storage under modified atmosphere packaging for the purpose of providing a theoretical basis for optimizing processing conditions and promoting the product. Illumina MiSeq sequencing technology was used in this study to analyze the diversity of the microbial communities during storage at ?3 ℃ under modified atmosphere packaging in comparison with storage at 4 ℃ under vacuum packaging. The results showed that the dominant microorganisms of prepared sea bass fillets during storage were Firmicutes, Proteobacteria and Bacteroidetes. Vacuum-packaged unseasoned sea bass fillets stored at 4 ℃ showed more abundant microbial diversity than modified-atmosphere packaged prepared sea bass fillets with beer stored at ?3 ℃. On the 4th day of storage, the common spoilage bacterium Brochothrix began to be detected in the unseasoned sea bass fillets, on the 10th day, the abundance of Brochothrix and Pseudomonas rapidly increased, and even Shewanella began to appear, causing complete spoilage of sea bass fillets. The spoilage bacteria Pseudomonas and Shewanella began to appear in modified-atmosphere packaged sea bass fillets with beer on the 20th day. Afterwards, due to inhibition by CO2, the abundance of spoilage bacteria gradually decreased, Pseudomonas grew rapidly towards the end of the shelf life, and Psychrobacte appeared at the end, causing complete spoilage of sea bass fillets. Therefore, the combined application of seasoning with beer, modified atmosphere packaging and superchilled storage can effectively extend the shelf life of sea bass fillets.