| 水分含量对淡腌大黄鱼贮藏性的影响 |
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| 引用本文： | 张晓艳,杨宪时,郭全友,李学英,迟海. 水分含量对淡腌大黄鱼贮藏性的影响[J]. 食品工业科技, 2012, 33(9): 405-407,416 |
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| 作者姓名： | 张晓艳 杨宪时 郭全友 李学英 迟海 |
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| 作者单位： | 1. 中国水产科学研究院东海水产研究所,上海200090／上海海洋大学食品学院,上海201306
2. 中国水产科学研究院东海水产研究所,上海,200090 |
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| 基金项目： | 农业部引进国际先进农业科学技术项目(2011-Z12);中央级公益性科研院所基本科研业务费专项资金(2011M04) |
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| 摘 要： | 以感官、微生物和化学变化为指标,探讨了水分含量对淡腌大黄鱼贮藏性的影响。结果表明,水分含量为60%±1%、55%±1%、50%±2%的样品货架期分别是5、9、11d。3组样品货架期终点时菌落总数(TVC)值约为8lg(cfu/g),总挥发性盐基氮(TVB-N)值约为30mg/100g,硫代巴比妥酸反应物(TBARS)值在贮藏期间均出现峰值。贮藏初期菌相比较单一,共检测到4种细菌,贮藏过程中菌相发生变化,货架期终点时仅残存2种细菌,分别为沃氏葡萄球菌(Staphylococcus warneri)和洛菲不动杆菌(Acinetobacter lwoffii)。
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| 关 键 词： | 淡腌大黄鱼 品质特征 细菌菌相 |
Effect of moisture content on storage properties inlight salted Pseudosciaena crocea |
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| ZHANG Xiao-yan,YANG Xian-shi,GUO Quan-you,LI Xue-ying,CHI Hai. Effect of moisture content on storage properties inlight salted Pseudosciaena crocea[J]. Science and Technology of Food Industry, 2012, 33(9): 405-407,416 |
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| Authors: | ZHANG Xiao-yan YANG Xian-shi GUO Quan-you LI Xue-ying CHI Hai |
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| Affiliation: | 1(1.East China Sea Fisheries Research Institute,Chinese Academy of Fishery Sciences,Shanghai 200090,China;2.College of Food Science,Shanghai Ocean University,Shanghai 201306,China) |
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| Abstract: | The effect of moisture content on storage properties in light salted Pseudosciaena crocea were researched by sensory,microbiological and chemical changes as indexes.Results showed that the shelf lives of product with 60%±1%,55%±1%,50%±2% moisture content were 5,9,11 days,respectively.At the end of storage,the total viable count was approximately 8lg(cfu/g),the TVB-N was about 30mg/l00g.Also,there was a peak of TBARS during storage.The bacterial flora was simple at the initial stage and only four species were detected.The compositions of bacterial flora became simpler during storage,and only two species which called Staphylococcus warneri and Acinetobacter lwoffii survived at the end of shelf. |
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| Keywords: | light salted Pseudosciaena crocea quality characteristics bacterical flora |
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