| 淡腌黄鱼制品品质评价及细菌菌相分析 |
| |
| 引用本文： | 张晓艳,郭全友,杨宪时,李学英. 淡腌黄鱼制品品质评价及细菌菌相分析[J]. 湖南农业科学, 2011, 0(15) |
| |
| 作者姓名： | 张晓艳 郭全友 杨宪时 李学英 |
| |
| 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 |
| |
| 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) |
| |
| 摘 要： | 从生产企业和当地超市随机抽取5批真空包装淡腌黄鱼,对其感官、理化、微生物品质及残存细菌进行定性及定量研究。结果表明:各产品栅栏因子及其强度存在一定差异,水分含量为43.35%～71.50%,Aw为0.90～0.97,pH值为6.35～7.13,盐分含量为2.69%～3.13%。产品品质的差异由栅栏因子种类和强度的不同决定,感官评价均可接受。挥发性盐基氮为13.60～26.33 mg/100g。过氧化值为2.13～3.13 meq/kg,细菌总数为4.56～6.19 lgCFU/g,大肠菌群均低于30 MPN/100g。从5批淡腌黄鱼样品中总共分离得到293株细菌。菌相组成比较单一,主要存在3种菌落,分别为普通变形杆菌(Proteus vulgaris)、侵肺巴斯德菌(Pasteurellapneumotropica)、彭氏变形杆菌(Proteus penneri)。
|
| 关 键 词： | 淡腌黄鱼 品质特征 细菌菌相 |
Quality Evaluation and Bacterial Flora Analysis of Lightly Salted Pesudosciaena crocea Products |
| |
| ZHANG Xiao-yan,GUO Quan-you,YANG Xian-shi,LI Xue-ying. Quality Evaluation and Bacterial Flora Analysis of Lightly Salted Pesudosciaena crocea Products[J]. Hunan Agricultural Sciences, 2011, 0(15) |
| |
| Authors: | ZHANG Xiao-yan GUO Quan-you YANG Xian-shi LI Xue-ying |
| |
| Affiliation: | ZHANG Xiao-yan1,2,GUO Quan-you1,YANG Xian-shi1,LI Xue-ying1(1.East China Sea Fisheries Research Institute,Chinese Academy of Fishery Sciences,Shanghai 200090,PRC,2.College of Food Science,Shanghai Ocean University,Shanghai 201306,PRC) |
| |
| Abstract: | Sensory,physical,chemical and microbiological quality and survival bacteria of five batches of vacuum-packed lightly salted Pesudosciaena crocea,which were randomly selected from manufacturing factories and local supermarkets,were qualitative and quantitatively studied.The results showed that the level and strength of hurdle factors of each product were different,for example,water content varied from 43.35% to 71.50%,water activity ranged between 0.90 and 0.97,pH was from 6.35 to 7.13,salt content was from ... |
| |
| Keywords: | lightly salted Pesudosciaena crocea quality characteristics bacterial flora |
| 本文献已被 CNKI 万方数据 等数据库收录！ |
|
