鱿鱼丝不同包装条件下细菌学研究

目的]探索鱿鱼丝贮藏期间微生物学特征。方法]采用食品化学、微生物学和分子生物学手段,研究真空包装和普通包装条件下鱿鱼丝理化性质、微生物性质及其变化规律。结果]在贮藏期间,鱿鱼丝水分含量为22%~26%,水分活度（Aw）为0.55~0.58,水分下降及挥发性盐基氮（T-VBN）上升幅度均低于10%,总菌数和耐热菌数分别增加10倍左右;相比普通包装,真空包装鱿鱼丝失水速度慢,挥发性盐基氮生成少,微生物繁殖少;在鱿鱼丝中分离到12株细菌,属于节杆菌属、游动微菌属、不动杆菌属等。结论]真空包装有利于保持鱿鱼丝口感、品质,并能抑制微生物生长繁殖;鱿鱼丝中主要存在节杆菌、游动微菌、不动杆菌等细菌,今后应加强对这些微生物的控制。

Studies on Bacterium of Shredded Squid under Different Packaging Conditions

Objective] The research aimed to explore microbiology characteristics of shredded squid during storage.Method] By food chemistry,microbiology and molecule biology means,the physicochemical and microbe properties of shredded squid,and their change trend under conditions of vacuum packaging and common packaging were studied.Result] During storage,the water content of shredded squid was 22%-26% and Aw was 0.55-0.58.Moisture descend and T-VBN ascend extent were under 10%.And total microbes and heat-resisting microbes increased around 10 times.Comparing with common packaging,vacuum packaging shredded squid had a lower moisture losing velocity and fewer T-VBN creating quantity and microbe breeding quantity.Altogether 12 bacteria were separated from shredded squid,and were preliminarily identified as genus Arthrobacter,Planomicrobium and Acinetobacter,etc.Conclusion] Vacuum packaging was in favor of keeping shredded squid taste and quality and of restraining microbe grow and breed.Shredded squid mainly had microbe of Arthrobacter,Planomicrobium and Acinetobacter,which should be controlled strictly in the future.