即食淡腌草鱼制品品质特征和细菌菌群组成研究

对即食淡腌草鱼制品感官、理化、微生物学品质及残存细菌进行定性和定量研究,并对潜在病原菌安全性进行评价。结果表明:产品水分含量为46.10%±8.15%,Aw为0.95±0.02,pH6.23±0.15,盐分3.47%±2.31%;有氧菌落总数为(4.66±2.04)lgCFU/g,厌氧菌落总数为<10CFU/g,耐热菌落总数(2.39±1.03)lgCFU/g,蜡样芽孢杆菌(1.60±0.54)lgCFU/g,金黄色葡萄球菌<10CFU/g。分离获得240株菌,细菌菌群主要有玫瑰小球菌(30.8%)、芽孢杆菌(27.5%)、葡萄球菌(23.8%),并出现少量的棒状杆菌(5.4%)。产品中残存有一定数量的蜡样芽孢杆菌和葡萄球菌,对其致病性潜在危害有待进一步研究。

Bacterial Flora and Quality Characteristics of Ready-to-eat Lightly Salted Ctenopharyngodon idellus

Sensory, chemical, microbiological quality and survival bacteria were qualitatively and quantitatively studied on ready-to-eat lightly salted Ctenopharyngodon idellus. The results indicated that sensory quality was acceptable as a retail product, and its water content, Aw, pH, salt concentration were 46.10%±8.15%, 0.95±0.02, 6.23±0.15, 3.47%±2.31%, respectively. Microbiological index is shown that aerobic plate counts, anaerobic plate counts, heat resistance plate counts were (4.66±2.04)lgCFU/g, less than 10CFU/g and (2.39±1.03)lgCFU/g, and latent pathogens of Bacillus cereus and Staphylococcus aureus were (1.60±0.54)lgCFU/g and less than 10CFU/g. 240 strains of bacteria were isolated from products, which predominant bacterial flora were composed of Micrococcus rose (30.8%), Bacillus spp.( 27.5%) and Staphylococcus spp. (23.5%). A few percentage of Corynebacterium spp. were also found. A few of Staphylococcus spp. were survived, and their disease and latenthazards should be further carried out.