澧县王家厂水库生态因子的灰关联分析

采用灰色系统关联度分析方法,以空间理论数学为基础,依规范性、偶对称性、整体性和接近性原则,计算并分析了在人工控制条件下澧县王家厂水库13个生态因子(透明度、水深、水温、溶解氧、酸碱度、电导率、氨氮、硝酸盐氮、总磷、总氮、氮磷比、浮游动物和浮游植物)的关联度,南河关联序结果为:氮磷比>总氮>硝酸氮>氨氮>浮游植物>浮游动物>溶解氧>酸碱度>总磷>水温>电导率>透明度>水深;北河:氮磷比>总氮>总磷>硝酸氮>浮游动物>水温>水深>酸碱度>溶氧>透明度>浮游植物>电导率>氨氮。分析表明,氮磷比、总氮和总磷是水库水体的优势影响因子。在研究过程中发现,除个别样点超出Ⅲ类水标准外,其余均在Ⅲ类范围内;说明王家厂水库在放养鱼类的情况下,通过合理的人工能量投入,可以达到既增加水体生物的多样性,又提高水体生产力,实现水生态保护的目的。     

秀丽白虾4种C型凝集素基因的克隆、组织表达与进化分析

C型凝集素是一类Ca² 依赖活性的糖蛋白,在虾蟹类的免疫防御中发挥着重要作用。采用RT-PCR及RACE技术首次克隆了秀丽白虾C型凝集素家族4个基因( EmCTL-1、EmCTL-2、EmCTL-3、EmCTL-4)的cDNA全长。这4个C型凝集素基因的cDNA全长分别为1 390、1 119、1 364和1 299 bp,分别含996、969、 1 026和1 044 bp的开放阅读框,各编码332、322、341和347个氨基酸的蛋白。其氨基酸序列与罗氏沼虾相应的C型凝集素的相似性分别为40%、37%、69%和73%, 与其他海水虾类的相似性在30%～41%之间。阳性选择模型分析显示虾类的C型凝集素基因在进化过程中经历了阳性选择。进化树分析表明,秀丽白虾的 C型凝集素基因与罗氏沼虾的亲缘关系最近,并且除EmCTL-4属于十足类C型凝集素亚群A外,其他均属于亚群C。组织表达分析表明,EmCTL-1主要在血液中表 达,EmCTL-2主要在性腺、血液和胸神经节中表达,而EmCTL-3和EmCTL-4则主要在精巢中表达。研究表明,秀丽白虾的C型凝集素基因具有较快的 进化特点,同时又具备凝集素行使免疫功能时必需的保守氨基酸残基及钙离子结合位点,精巢和血液是秀丽白虾C型凝集素基因主要的表达器官。     

患诺卡氏菌病的大黄鱼几种主要组织的酶活力变化分析

以酶学分析方法,测定患诺卡氏菌病的大黄鱼几种主要组织的酶活力变化。结果表明,与对照组相比,患病大黄鱼淀粉酶活力在心、脾中无明显变化,在肾、肝和鳃中均有极显著下降(P<0.01);溶菌酶活力在心、肾、肝、鳃中极显著升高(P<0.01),而在脾脏中极显著下降(P<0.01);碱性磷酸酶活力在心、脾、肝、鳃中明显升高,在肾脏中极显著下降(P<0.01);酸性磷酸酶活力在心、脾中较高,肾、肝中偏低,鳃中无明显变化;谷草转氨酶和谷丙转氨酶活力在肾脏中均极显著升高,肝脏中均极显著降低(P<0.01),而在心、脾、鳃组织中均无明显变化(P>0.05);丙二醛在肾脏和肝脏中含量均有升高,在心、脾、鳃中无明显变化;超氧化物歧化酶活力在肝和鳃中极显著下降(P<0.01),在心、脾、肾中无明显变化;过氧化氢酶活力在心和肾中显著降低,在脾脏中极显著升高(P<0.01),而在肝脏和鳃中无明显变化。由此可见,大黄鱼对诺卡氏菌侵染有明显的应激反应,且病原菌对病鱼器官有不同程度的损伤。     

中华蛸糖代谢相关基因克隆及表达分析

头足类的养殖主要依赖于天然饵料, 目前无人工配合饲料可用, 这一问题成为其发展大规模养殖的制约因素, 研究中华蛸(Octopus sinensis)的糖代谢模式可为其配合饲料中碳水化合物的添加比例提供参考依据。本研究克隆了中华蛸葡萄糖-6-磷酸异构酶(glucose phosphate isomerase, GPI)、磷酸甘油酸激酶(phosphoglycerate kinase, PGK) 和丙酮酸激酶(pyruvate kinase, PK) 3 个糖代谢酶的相关基因, 并对其表达进行了检测。结果显示, 中华蛸 OsGPI 的开放阅读框(open reading frame, ORF)1725 bp, 编码 574 个氨基酸; OsPGK 的 ORF1248 bp, 编码 415 个氨基酸, OsPK 的 ORF1683 bp, 编码 560 个氨基酸。qRT-PCR 结果显示, 这 3 个基因在不同组织/器官中均有表达, 但在脑、 消化腺和后唾液腺中的表达水平最高。3 个基因在胚胎不同发育时期皆有表达, 总体趋势是初孵幼体的表达量高于多细胞期。在幼体饥饿胁迫过程中, 随着饥饿时间的推移, 3 个基因在饥饿 2 d 后的表达水平显著降低, 紧接着在饥饿 3 d 和 4 d 后表达水平显著升高, 最后在饥饿 5 d 后的表达水平开始回落并降低。在投喂配合饲料(compound feeds)、锐齿蟳(Charybdis acuta)和沙丁鱼(Sardina pilchardus)的实验中, 与投喂 0 d 相比, 配合饲料组和沙丁鱼组在投喂 21 d 后, OsGPI、OsPGK 和 OsPK 在中华蛸消化腺的表达均有不同程度的升高, 在投喂 42 d 后, OsGPI、OsPGK 和 OsPK 的表达量出现不同程度的回落。锐齿蟳组在投喂 21 d 和 42 d 后, OsGPI、OsPGK 和 OsPK 的表达量相较投喂 0 d 时的均显著升高。OsGPI、OsPGK 和 OsPK 在胚胎发育、饥饿和不同饲料投喂过程中的表达模式说明其参与了中华蛸糖代谢过程的调节, 本研究可为中华蛸饲料的选择和配合饲料中碳水化合物的添加提供基础数据。     

半滑舌鳎Dorsalin-1-like基因的克隆与表达

摘要:  Dorsalin-1 是骨形态发生蛋白(bone morphogenetic proteins, BMPs)家族成员,  在调控脊椎动物神经系统的发
育中具有重要作用。目前,  国内外有关脊椎动物 Dorsalin-1 的研究报道十分有限。本研究克隆了半滑舌鳎
(Cynoglossus semilaevis) Dorsalin-1-like基因的cDNA序列,  并分析了Dorsalin-1-like mRNA在半滑舌鳎成鱼的组织
表达差异及其在早期发育阶段的表达水平变化。 研究结果表明,  半滑舌鳎Dorsalin-1-like基因cDNA全长为1 961 bp,
包括了 153 bp 的 5′非翻译区(5′UTR)、 编码 419 个氨基酸的 1 260 bp 的开放读码框(ORF),  以及 548 bp  的 3′非翻译
区(3′UTR)。 同源性分析和分子进化聚类分析结果显示,  半滑舌鳎 Dorsalin-1-like 鲀 与红鳍东方 (Taleifugu rubripes)、
尼罗罗非鱼(Oreochromis niloticus)等的同源性最高,  并与之共同聚为鱼类 Dorsalin-1 分支。此外, Dorsalin-1-like
mRNA 在半滑舌鳎成鱼的 13 个组织中具有广泛的分布,  并在心脏组织中表达量最高,  在肝、脊髓等组织中次之。
在半滑舌鳎早期发育阶段(卵期、仔鱼、稚鱼、幼鱼)中, Dorsalin-1-like 在卵期中的胚胎期表达量最高,  其次为前期
仔鱼期。上述实验结果表明, Dorsalin-1 在调控卵期和仔鱼期的早期发育中具有重要作用,  并可能通过调节神经系
统的发育进而参与心脏、骨骼等组织的发育调控。本研究旨在揭示 Dorsalin-1-like 基因在调控半滑舌鳎早期神经
系统发育的重要作用,  并为筛选半滑舌鳎骨骼发育的调控因子奠定理论基础。

     

盐度胁迫后青海湖裸鲤Grp78及其相关基因的应答表达

为深入研究青海湖裸鲤(Gymnocypris przewalskii)面临盐度胁迫时的分子应答机制, 本研究克隆了青海湖裸鲤葡萄糖调节蛋白 78 (glucose-regulated protein 78 kD, Grp78)基因, 并采用 qPCR 法检测 5‰, 10‰和 15‰盐度胁迫后 Grp78 及其相关基因的应答模式。结果显示, 青海湖裸鲤 Grp78 的开放阅读框长度为 1962 bp, 编码 653 个氨基酸, 并包含 HSP70 超家族保守结构域。Grp78 在青海湖裸鲤 9 个组织中均有表达, 其中在肠道、肝脏和心脏中的表达显著高于其他组织(n=3, P＜0.05)。在鳃组织中, 随着盐度增加和胁迫时间的延长, Grp78、Hyou1、Prdx1、Nqo1 和 UBC 基因的表达先被抑制, 随后逐渐上调, 而 DNAJC2、Cu/Zn-SOD、Mn-SOD 和 Hmox1 基因的表达则先上调后逐渐下调, 随后又上调; 在肾脏和肝脏中, DNAJC2、Cu/Zn-SOD、Mn-SOD、Hmox1 和 Nqo1 基因的表达也呈现类似的先上调后下调再上调的模式。以上结果表明, Grp78 及其相关基因对盐度胁迫具有复杂的响应, 可能参与了青海湖裸鲤适应和应对盐度胁迫的过程。此外, Grp78 及其相关基因 Hyou1、DNAJC2、Hmox1、Nqo1、UBC、Prdx1、 Cu/Zn-SOD 和 Mn-SOD 参与了机体抗氧化应激调节, 在减少盐度损伤方面发挥重要作用。     

合浦珠母贝表皮生长因子样(EGF-like)基因的克隆与表达分析

为探究表皮生长因子(epidermal growth factor,EGF)在合浦珠母贝幼体发育以及组织生长过程中的作用,实验通过RACE技术克隆了合浦珠母贝EGF-like基因并做了相应的表达分析。实验结果获得cDNA全长序列4 107 bp,命名为Pf-egf1,开放阅读框(ORF)702 bp,编码234个氨基酸,包含一个信号肽序列和一个跨膜结构域,功能结构域分析发现Pf-egf1具有一个EGF-like结构域,有6个半胱氨酸残基,由3个二硫键维持,是表皮生长因子家族及其相关蛋白的特征结构域,但其余序列与现有相关基因序列差异较大,推测可能是一个新的EGF-like基因。表达结果显示,Pf-egf1 mRNA在合浦珠母贝外套膜、闭壳肌、鳃、肝胰腺、珍珠囊、肠和性腺中均有表达,在肠中的表达显著高于其他组织;在合浦珠母贝幼体发育的担轮期、D型期、壳顶期、眼点期和变态期的表达呈现逐渐升高的趋势,并且其在变态期的表达量极显著地高于其他时期。上述结果表明,Pf-egf1基因可能在合浦珠母贝肠道修复和幼虫变态发育阶段起着重要作用,为进一步开展育珠与生长调控奠定了基础。     

草鱼对蛋白质和氨基酸离体消化率的比较分析

在离体条件下测定了草鱼肠道酶液对棉粕、红花粕、豆粕、菜籽饼、葵粕、菜粕、大豆、小麦麸、玉米等几种饲料蛋白质和氨基酸在0、1、3、5、7h时的离体消化率。结果表明:①草鱼对不同的饲料原料具有不同的蛋白质和氨基酸消化率,本试验中几种原料的粗蛋白消化率由高到低的顺序依次是大豆>豆粕>小麦麸>菜籽饼>葵粕>菜粕>棉粕1>玉米>红花粕>棉粕2;②在离体消化时,各种饲料保持了较高的消化率,氨基酸的消化率可以作为评价饲料蛋白质质量的指标;③从离体酶解反映过程分析,反应可以控制在5h内完成。     

长毛明对虾核转录因子NF-κB家族基因的克隆及在细菌侵染过程中的表达变化

核转录因子 NF-κB 家族在无脊椎动物抵抗病原刺激中起着重要作用。本研究通过 RACE 技术克隆了长毛明对虾(Fenneropenaeus penicillatus) NF-κB 家族基因, 分别命名为 FpRelish 和 FpDorsal。FpRelish cDNA 全长为 5373 bp, 其中 5?UTR 88 bp, 3?UTR 1667 bp, 编码区 3618 bp, 编码 1205 个氨基酸; FpDorsal cDNA 全长为 4816 bp, 其中 5?UTR 611 bp, 3?UTR 2147 bp, 编码区 2058 bp, 编码 685 个氨基酸, 两者均具有 RHD 结构域。同源性和系统进化分析表明, FpRelish 和 FpDorsal 都分别与甲壳动物首先聚为一支。qPCR 分析表明, 两基因在检测的血液、心脏、肝胰脏、鳃、肠道、性腺、肌肉、神经和胃组织中均有表达, 且均在肝胰脏中最低, 在血细胞中最高, 相差 8~ 10.7 倍。嗜水气单胞菌(Aeromonas hydrophila)刺激后, FpRelish 和 FpDorsal 基因在鳃和肝胰脏中均有先上升再下降的表达变化模式, 鳃中 FpRelish 基因 6 h 表达最高, 为对照组 2.7 倍, FpDorsal 基因 9 h 表达最高, 为对照组 2.1 倍; 肝胰脏中 FpRelish 基因在 9 h 高表达, 最高表达量在 48 h, 为对照组的 4.5 倍, FpDorsal 基因 9 h 表达最高, 为对照组 22 倍。溶藻弧菌(Vibrio aliginolyticus)刺激后, 鳃中 FpRelish 基因 24 h 表达最高, 为对照组 1.9 倍, FpDorsal 基因 24 h 表达最高, 为对照组 1.5 倍; 肝胰脏中 FpRelish 基因 3 h 达最高表达量, FpDorsal 基因 6 h 表达最高, 均为对照组的 1.5 倍。本研究表明 FpRelish 和 FpDorsal 在长毛明对虾免疫调控中发挥了重要作用。     

鱼鳞蛋白酶解物为基料的涂膜剂对鲫的保鲜效果

研究了鱼鳞蛋白酶解物为基料的复合涂膜剂对鲫4 ℃贮藏过程中其鲜度指标变化和保鲜效果的影响。实验将去鳞、去内脏并洗净后的鲫分别于4 ℃的鱼鳞蛋白酶解物溶液和添加了迷迭香的鱼鳞蛋白酶解物溶液中浸泡1.5 min,沥干后用保鲜膜包好于4 ℃条件下贮藏。通过测定鱼体贮藏过程中细菌总数、TBA值、TVB-N值、K值、重量损失、感官评分等鲜度指标的变化规律,评价了鱼鳞蛋白酶解物对鲫在4 ℃贮藏条件下保鲜作用效果。结果表明,涂有鱼鳞蛋白酶解物的鲫的细菌总数、TVB-N值、K值、TBA值、重量损失在10 d内显著(P<0.05)低于对照组,而感官品质显著(P<0.05)高于对照组,在4 ℃条件下能延长鲫贮藏期8 d左右;涂有添加了迷迭香提取物的鱼鳞蛋白酶解物的鲫的TVB-N值、K值、重量损失在4～6 d内显著(P<0.05)低于对照组,而感官品质显著(P<0.05)高于对照组,但不能有效延长鱼体的贮藏期。鱼鳞蛋白经过胃蛋白酶在一定条件下酶解后,其产物对鱼体具有较好的保鲜效果,是一种良好的鱼体生物保鲜涂膜材料,但不适宜与迷迭香提取物联合使用。     

In-Pack Surface Pasteurization of Capture-Based,Pre-Rigor Filleted Atlantic Cod (Gadus morhua)

In this study, we targeted the surface bacteria of high quality vacuum-packed cod loins to investigate how this affected the shelf life. After heat processing, the storage temperature was kept at 4°C in order to mimic supermarket shelf conditions. Samples that had undergone minimal heating regimes were compared with control samples as well with samples that were heated into the core. Shelf life was assessed based on the findings of a sensory analysis and on microbial growth data and supported by measurements of liquid loss and pH. Surface pasteurization of these samples seems to prolong shelf life only to a limited degree, even for samples with a low initial contamination level. Transportation of some bacteria into the filet, possibly during the intense rigor mortis progress triggered by the heat process, may have created a general flux of water in the samples. Underneath the surface, these bacteria are exposed to a limited thermal load and very little microbial competition. Surface pasteurization is an efficient method to reduce microbial contamination of many foodstuffs. In the case of fresh fish, however, surface pasteurization seems to have a limited effect due to the structure of the muscle and the subsequent storage condition.     

Pasteurization Conditions and Evaluation of Quality Parameters of Frozen Packaged Crab Meat

ABSTRACT

Ovalipes trimaculatus is a crab recognized as a new resource with fishing value to obtain frozen products. Pasteurization conditions of meat crab at temperatures below 85ºC (60, 72, and 82ºC) were established to achieve better quality attributes in the frozen product. The lethality curves of Staphylococcus aureus and Listeria monocytogenes were measured, and the decimal reduction times (D) and Z values were determined. Heat transfer during the pasteurization process of pouches containing crab meat was simulated using a computational code in finite elements, and the mathematical model was experimentally validated. Thermal histories were coupled to the microbial lethality kinetics of the most heat resistant pathogen microorganism in order to establish pasteurization times necessary for the process system design. The predicted pasteurization conditions were microbiologically validated. The pouches were frozen under industrial conditions and stored at ?22ºC for 1 year. The influence of the type of packaging (vacuum and nonvacuum plastic pouches) on physicochemical and sensory quality parameters of frozen crab meat (color, exudate, lipid oxidation, water holding capacity, and overall acceptability) were analyzed observing better performance under vacuum conditions.     

Cell wall disruption: An effective strategy to improve the nutritive quality of microalgae in African catfish (Clarias gariepinus)

The rigid cell walls of microalgae may hinder their utilization in fish feeds. The current experiment assessed the correlation between the accessibility of microalgae nutrients and their in vivo digestibility in African catfish. Nannochloropsis gaditana biomass was subjected to physical or mechanical treatments to weaken its cell wall; untreated—no disruption treatment (UNT), pasteurization (PAS), freezing (FRO), freeze‐drying (FRD), cold pasteurization (L40) and bead milling (BEM). Six experimental diets formulated from differently treated and untreated microalgae (at 30% diet inclusion level) were tested on growth performance and apparent nutrient digestibility (ADCs) in juvenile African catfish. A basal diet (REF) containing no microalgae was used as reference diet. Results showed that biomass gain and feed conversion ratio of fish fed L40 and BEM diets increased by 13% and 11%, respectively, relative to the UNT diet. Additionally, FRD, FRO, L40 and BEM cell wall disruption treatments improved protein digestibility by 0.5%, 5.9%, 8.4% and 16.3%, respectively, compared to the UNT treatment. There was a positive correlation between accessibility of microalgal nutrients and their digestibility in African catfish. Nutrient digestibility of microalgae was dependent on extent of cell disruption. Also, the impact of cell disruption on nutrient digestibility of microalgae differs between African catfish and Nile tilapia.     

Optimization of Heat Processing of Farmed Atlantic Cod (Gadus morhua) Muscle with Respect to Cook Loss,Water Holding Capacity,Color, and Texture

Convenience products of fish that are heat processed in-pack are often subjected to a compromise between quality and durability within the framework of required safety. The purpose of this study was to provide knowledge for optimizing pasteurization of cod muscle by quantifying changes in water holding capacity (WHC), cook loss, color, and texture within a wide range of processing times and temperatures. A heat load equivalent to 2 min at 70°C may be applied to the cod while maintaining the WHC above 66%, the cook loss below 5.6%, and keeping hardness and whiteness low, provided that the processing temperature is kept in the range 68 ± 4°C.     

Refrigerated and Frozen Storage Characteristics of Minced Meat Extracted from Blue Crab Picking Plant By-Products

Minced meat was extracted from picking-room by-products of steam-retorted, mechanically-backed, ad hand-picked blue crabs using a Baader 694 deboning machine. Minced meat recovered from claws and mixed picking room by-products were used in the study. Minced meat pasteurized at 83.3ºC (182ºF) in low-density polyethylene tubes darkened significantly and developed off odors and flavors during 10 months of frozen storage at -20ºC (-4ºF). Citric acid phosphate buffered and unbuffered minced mean pasteurized in aluminum cans did not develop off odors or flavors during 11 months of frozen storage. The addition of buffer before pasteurization improved the appearance of both frozen and refrigerated meats held in aluminum cans.     

Pasteurizing Cold Smoked Salmon (Oncorhynchus nerka): Thermal Inactivation Kinetics of Listeria monocytogenes and Listeria innocua

Listeria monocytogenes results in potential food safety concerns in ready-to-eat refrigerated products. Cold-smoked salmon is a food considered to be at high risk for Listeria spp. contamination for which a mild heat treatment or pasteurization step might be helpful to reduce microbial levels. Cold-smoked salmon was inoculated with a cocktail of four strains (L. monocytogenes: ATCC19114, 7644, and 19113, and L. innocua: ATCC51742) and inactivation curves obtained at 58, 60, 62, 64, and 66°C using capillary tube methods. Inactivation results showed typical log linear trends (R² ≥ 0.97). D-values of L. monocytogenes and L. innocua were 0.3 to 14.1 min at 66 to 58°C, with a z-value of 5.2 to 6.5°C and activation energy of 332 to 414 kJ/mol. The nonpathogenic Listeria innocua ATCC51742 had comparable D- and z-values to the three strains of L. monocytogenes and thus can be used for validation of pasteurization processes to control L. monocytogenes in cold-smoked salmon and potentially other ready-to-eat thermolabile food products.     

提高扇贝制品安全水分含量的初步研究

取活体栉孔扇贝(壳高55—65mm)，剖取贝柱或汽蒸开壳后取贝肉，制成3类不同水分活度(aw)的试样，测定其制品水分含量和水分活度的关系以及贮藏试验中变质菌类型。结果表明，对于L—aw型制品(0．60＜aw＜0．70)，传统制品干贝的安全水分含量为17．3％以下，添加糖、盐等调味品后制品安全水分含量提高到20．3％，使用山梨酸钾作防霉剂进一步提高到24．1％。对于M—aw型制品(0．70＜aw＜0．90)，采取真空包装，制品安全水分含量可提高到38％。对于H—aw型制品(0．90＜aw＜0．95)，采取降低aw和pH、热加工、真空包装、二次低温加热杀菌的联合措施，制品安全水分含量可达50％。因此，采用适当的科学方法，扇贝制品的安全水分含量是可以提高的。     

Effect of Vacuum Packaging and Sous Vide Processing on the Quality of Indian White Shrimp (Fenneropenaeus indicus) During Chilled Storage

A comparative study was undertaken to assess the effect of sous vide (SV) processing, vacuum, and ordinary air packaging on the quality and shelf life of condiment-incorporated Indian white shrimp (Fenneropenaeus indicus) during chilled storage. The pasteurization value (PV) for SV-processed shrimp was 4.02 min at 90ºC. The initial K value of shrimp (2.17%) increased to 5.26% with SV processing and further increased to a value of 46.9% on the day of sensory rejection, compared with 64.3% and 62.7% for vacuum and air-packed samples, respectively. A nearly 3 log reduction in total mesophilic count was observed for SV-processed shrimp. Formation of volatile bases, indole, and lipid oxidation was significantly (p < 0.05) inhibited in SV-processed shrimp compared to others. SV processing extended the shelf life of condiment-incorporated shrimp up to 28 days, compared to only 15 and 8 days for vacuum and air-packed samples, respectively.     

Incidence,Growth, and Inactivation of Listeria monocytogenes in Cooked and Peeled Cold-Water Shrimp

ABSTRACT

Cooked and peeled cold-water shrimp (Pandalus jordani) naturally contaminated with Listeria monocytogenes were obtained from a processor for a series of studies to determine the level of contamination and growth characteristics of this bacterium in the naturally contaminated product. L. monocytogenes was isolated from every 25-g sample of individually quick frozen (IQF) shrimp that was tested. The level of contamination in each composite sample ranged from 5 to 16 colony forming units (CFU) per 25 g. When individual shrimp taken from the 25-g sample portions were tested separately, samples positive for L. monocytogenes ranged from 1 of 12 to 5 of 15 shrimp tested. The project also evaluated the effectiveness of three methods to inactivate the bacterium: ozone, chlorine dioxide, and steam as possible product reconditioning strategies. Ozone and chlorine dioxide were both found to be ineffective reconditioning treatments for shrimp naturally contaminated with L. monocytogenes. Experiments with steam conducted at the laboratory and later at the shrimp processing plant verified that shrimp contaminated with L. monocytogenes could be safely reconditioned by steam pasteurization. Steam was used successfully to pasteurize several thousand pounds of contaminated shrimp in the processing plant. When the naturally contaminated product was packaged in either oxygen-permeable or impermeable films and stored at 5°C and 10°C, the product was deemed spoiled by sensory evaluation after 9 days of storage, at which time the L. monocytogenes population were 3 × 10⁴ CFU per g. By comparison, when an isolate (strain 4311) from naturally contaminated shrimp was inoculated onto the pasteurized shrimp at a concentration of 12 cells /25g, the L. monocytogenes population reached 3.0 × 10⁸ per g after 9 days of storage. The pasteurization process used in this study would not be effective in inactivation of Clostridium botulinum. Ready-to-eat-shrimp must therefore be stored below 3°C or frozen.     

栅栏技术优化即食调味珍珠贝肉工艺的研究

文章运用栅栏效应的理论,确定了高水分型即食调味珍珠贝肉食品的制作工艺,分析了各种常见栅栏因子对制品感官品质及微生物的影响,优化前处理、烘干工艺、杀菌工艺、pH、水分活度（activity water,Aw）和低温处理等多种栅栏因子,形成有效防止制品腐败变质的栅栏模式。试验结果表明,原料前处理需用3％的食盐进行了清洗;采用0．15％柠檬酸溶液调节pH为5．6～5．7;贝肉调味后需经烫煮;产品水分含量45％～50％,Aw为0．88～0．90;产品真空包装,低温处理24h,再采用巴氏杀菌（80～85℃、30min）,能较好地保持产品的品质和风味,延长保存期,保持珍珠贝肉特有的鲜味和营养价值,促进珍珠贝肉的开发利用。