| 优势腐败菌对暗纹东方鲀冷藏期间品质变化影响及致腐能力分析 |
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| 引用本文： | 冯豪杰,蓝蔚青,臧一宇,唐书文,刘大勇,徐逍,周大鹏,谢晶. 优势腐败菌对暗纹东方鲀冷藏期间品质变化影响及致腐能力分析[J]. 食品科学, 2022, 43(1): 191-197. DOI: 10.7506/spkx1002-6630-20210131-363 |
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| 作者姓名： | 冯豪杰 蓝蔚青 臧一宇 唐书文 刘大勇 徐逍 周大鹏 谢晶 |
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| 作者单位： | （1.上海海洋大学食品学院，上海 201306；2.上海水产品加工及贮藏工程技术研究中心，上海 201306；3.食品科学与工程国家级实验教学示范中心（上海海洋大学），上海 201306；4.江苏中洋生态鱼类股份有限公司，江苏 南通 226600） |
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| 基金项目： | “十三五”国家重点研发计划重点专项(2019YFD0901602);现代农业产业技术体系建设专项(CARS-47-G26);江苏省农业科技自主创新资金项目(CX(18)2009);上海水产品加工及贮藏工程技术研究中心能力提升项目(19DZ2284000)。 |
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| 摘 要： | 为分析暗纹东方鲀(Takifugu obscurus)优势腐败菌的不同接种方式对其冷藏期间品质变化影响及致腐能力.将荧光假单胞菌(Pseudomonas fluorescens)、腐败希瓦氏菌(Shewanella putrefaciens)分别以单一和联合法接种到无菌整鱼上,依次分为荧光假单胞菌接种(P.fluore...
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| 关 键 词： | 优势腐败菌 暗纹东方鲀 冷藏 品质 致腐能力 |
Effects of Dominant Spoilage Bacteria on Quality Change in Obscure Pufferfish(Takifugu obscurus)during Cold Storage and Analysis of Their Spoilage Ability |
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| FENG Haojie,LAN Weiqing,ZANG Yiyu,TANG Shuwen,LIU Dayong,XU Xiao,ZHOU Dapeng,XIE Jing. Effects of Dominant Spoilage Bacteria on Quality Change in Obscure Pufferfish(Takifugu obscurus)during Cold Storage and Analysis of Their Spoilage Ability[J]. Food Science, 2022, 43(1): 191-197. DOI: 10.7506/spkx1002-6630-20210131-363 |
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| Authors: | FENG Haojie LAN Weiqing ZANG Yiyu TANG Shuwen LIU Dayong XU Xiao ZHOU Dapeng XIE Jing |
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| Affiliation: | (1. College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China; 2. Shanghai Aquatic Products Processing and Storage Engineering Technology Research Center, Shanghai 201306, China; 3. National Experimental Teaching Demonstration Center for Food Science and Engineering (Shanghai Ocean University), Shanghai 201306, China; 4. Jiangsu Zhongyang Ecological Fish Co., Ltd., Nantong 226600, China) |
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| Abstract: | The effects of different inoculation methods of two dominant spoilage bacteria on the quality change in obscure pufferfish (Takifugu obscurus) during cold storage and their spoilage ability were evaluated. Sterile whole fish were inoculated with Pseudomonas fluorescens, Shewanella putrefaciens, or their combination. Samples treated with sterile water were taken as the control group. All samples were stored at 4 ℃. Microbial (total viable count, Pseudomonas bacteria count, and Shewanella bacteria count), physiochemical (pH, total volatile base nitrogen (TVB-N)) contents, K value, and xanthine oxidase (XOD) activity), and protein properties (total sulfhydryl (SH) content, myofibril fragmentation index (MFI), and intrinsic fluorescence intensity (IFI)) were measured at 2-day intervals during storage, and magnetic resonance imaging (MRI) was also carried out to analyze quality changes comprehensively. The spoilage ability of the dominant spoilage bacteria was evaluated by the yield factor of spoilage metabolite production. The results showed that total viable count, TVB-N contents and K value in the inoculation groups were higher than those of the control group. Inoculation with the spoilage bacteria accelerated protein oxidation and promote the breakage of myofibril, resulting in changes in the tertiary structure of fish proteins and a significant decrease in water content. Moreover, the rate of quality deterioration in the combined inoculation group was faster than that in the single inoculation groups. According to the results of the yield factor of spoilage metabolite production, the combined inoculum had the strongest spoilage ability, followed by S. putrefaciens, and P. fluorescens had the weakest spoilage ability. |
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| Keywords: | dominant spoilage bacteria Takifugu obscurus cold storage quality spoilage ability |
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