荧光假单胞菌噬菌体对大西洋鲑贮藏过程中品质变化情况研究

目的 探究大西洋鲑在4℃贮藏过程中, 外源添加荧光假单胞菌及其噬菌体影响大西洋鲑品质变化相关的常见指标的变化规律, 为噬菌体在实际食品作为保鲜剂的应用提供科学依据。方法 采用色差值、菌落总数(Total viable count, TVC)、挥发性盐基氮(Total volatile basic nitrogen, TVB-N)、质构、硫代巴比妥酸(Thiobarbituric acid, TBA)、pH、剪切力、持水性等致腐能力指标对冷藏温度(4℃)条件下大西洋鲑的新鲜度变化进行综合评价。结果 4℃贮藏期间, 初期微生物生长迅速且数量变化明显, 噬菌体vB_PF_Y1-MI的加入使得鱼肉中TVC下降了大约0.07 lg ( CFU·g-1 ); 大西洋鲑TVB-N含量整体变化趋势明显呈指数型增长, pH值均呈现先下降后上升的变化趋势; 添加荧光假单胞菌组的大西洋鲑TBA值和失水率增加程度较为明显, 经噬菌体处理后增加程度有所降低。结论 噬菌体vB_PF_Y1-MI的加入, 能够降低大西洋鲑鱼肉脂质氧化速率, 可以延缓其腐败变质, 从而延长大西洋鲑保质期。

Study on the quality changes of Atlantic salmon during storage by Pseudomonas fluorescens phage

Objective To investigate the change rule of common indicators related to the exogenous addition of Pseudomonas fluorescens and its phage to affect the quality change of Atlantic salmon during storage at 4℃, and to provide a scientific basis for the application of phage as a preservative in actual foodstuffs. Methods Chromatic aberration, total viable count (TVC), total volatile basic nitrogen (TVB-N), texture, thiobarbituric acid (TBA), pH, shear force, water holding capacity and other indicators of spoilage capacity were used to comprehensively evaluate the changes in freshness of Atlantic salmon at refrigerated temperature (4°C). Results During storage at 4℃, the initial microbial growth was rapid and the number of microorganisms changed significantly, and the addition of phage vB_PF_Y1-MI decreased the TVC in fish by about 0.07 lg(CFU·g-1). The overall trend of TVB-N content in Atlantic salmon showed an exponential increase, and the pH value showed a decreasing and then increasing trend. The TBA value and water loss rate of Atlantic salmon in the Pseudomonas fluorescens group increased significantly, and the increase decreased after phage treatment. Conclusion Incorporation of phage vB_PF_Y1-MI was able to reduce the rate of lipid oxidation of Atlantic salmon flesh, which could delay spoilage and thus extend the shelf life of Atlantic salmon.