常温贮藏软烤扇贝品质及潜在病原菌分析

对软烤扇贝制品在常温贮藏期间的感官、化学和微生物品质进行分析。结果表明,样品感官品质良好,水分含量40.65±2.38%,Aw0.92±0.02,符合产品标准要求;但细菌菌落总数和耐热菌落总数分别为4.16±1.54 log10cfu/g和3.98±1.02 log10cfu/g,pH6.77±0.14,不符合产品标准要求。对潜在病原菌金黄色葡萄球菌、蜡样芽孢杆菌进行测试鉴定。结果表明,样品中检出5组菌,2组为葡萄球菌属,但不是金黄色葡萄球菌;3组为芽孢杆菌属。探究其是否具有致病性,需要增加样本并与产品加工过程关联,作进一步研究分析。

Quality characteristics and latent pathogenic bacteria of lightly baked scallop under normal temperature

Sensory,chemical,microbiological quality analyses were carried out on lightly baked scallop.The results indicated that sensory quality was acceptable,the water activity was 0.92±0.02 and the content of water was 40.65±2.38%.All of these were up to the product criterion.However,some other data were not up to the product criterion.The total viable counts(TVC) and the heat-resistant bacteria counts reached 4.16±1.54log_10cfu/g and 3.98±1.02log_10cfu/g respectively,and the value of pH was 6.77±0.14.In addition,the possibility of the pathogenic bacteria of lightly baked scallop,such as Staphylococcus aureus and Bacillus cereus,was also investigated and identified.A total of 5 groups were detected with bacteria in the samples,of which 2 groups were Staphylococcus spp.,but not Staphylococcus aureus,and the other 3 groups were Bacillus spp.More samples should be investigated and process of products should be taken into account to further discuss the pathogenicity of the bacteria.