南美白对虾在低温贮藏过程中的品质及菌相变化分析

测定南美白对虾在不同低温贮藏过程中的感官品质、挥发性盐基氮（total volatile base nitrogen，TVB-N）含量和菌落总数变化，并分离纯化各贮藏温度条件下的腐败菌株，利用ATB ExpressionTM仪进行鉴定，以明确南美白对虾在不同低温贮藏过程中的菌相变化，进一步揭示其腐败机理。结果表明：在冷藏、冰温贮藏、冻藏过程中，南美白对虾的货架期分别为3、8 d和56 d，到货架期终点时的菌落总数分别为6.76、6.82、5.91（lg（CFU/g）），TVB-N含量均值分别为27.06、29.96、27.45 mg/100 g；南美白对虾初始菌相中的优势菌株为Chryseobacteriummeningosepticum（22.0%）和Pseudomonas sp.（18.4%）。到货架期终点，冷藏条件下的优势菌株为Shewanellaputrefaciens（35.1%）和Pseudomonas sp.（24.3%）；冰温贮藏条件下的优势菌株为Shewanella putrefaciens（32.0%）和Chryseobacterium meningosepticum（27.0%）；冻藏条件下的优势菌株为Aeromonas sobria（30.5%）和Photobacterium damselae（25.0%）。

Quality and Bacterial Phase Variations of Penaeus vannamei during Low-Temperature Storage

The aims of this study were to clarify the changes in bacterial phases during low-temperature storage and the
spoilage mechanism of Penaeus vannamei. The sensory evaluation, total volatile base nitrogen (TVB-N) and total bacterial
count of Penaeus vannamei were measured. The dominated strains from Penaeus vannamei at different storage temperatures
were isolated, purified, and then identified by ATB ExpressionTM reader. The results showed that in cold, ice-temperature
and frozen storage, the shelf life of Penaeus vannamei were 3, 8, and 56 days, respectively. At the end of shelf-life, the
total number of bacteria was 6.76, 6.82, and 5.91 (lg(CFU/g)), respectively. The level of TVB-N was 27.06, 29.96, and
27.45 mg/100 g, respectively. In the early storage stage, the dominant strains were Chryseobacterium meningosepticum
(22.0%) and Pseudomona sp. (18.4%), whereas Shewanella putrefaciens (35.1%) and Pseudomonas sp. (24.3%) were
the dominant strains at the end of the shelf life under cold storage conditions. Shewanella putrefaciens (32.0%) and
Chryseobacterium meningosepticum (27.0%) were the dominant strains at the end of the shelf life under ice-temperature
storage conditions, and Aeromonas sobria (30.5%) and Photobacterium damselae (25.0%) were the dominant strains at the
end of the shelf life under frozen storage conditions.