Study on the spoilage potential of Pseudomonas fluorescens on salmon stored at different temperatures

被引：45
作者：
Xie, Jing [1 ,2 ]
Zhang, Zhen [1 ,2 ]
Yang, Sheng-Ping [1 ,2 ]
Cheng, Ying [1 ,2 ]
Qian, Yun-Fang [1 ,2 ]
机构：
[1] Shanghai Ocean Univ, Coll Food Sci & Technol, 999 Huchenghuan Rd, Shanghai 201306, Peoples R China
[2] Shanghai Engn Res Ctr Aquat Prod Proc & Preservat, Shanghai 201306, Peoples R China
来源：
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE | 2018年 / 55卷 / 01期
基金：
中国国家自然科学基金;
关键词：
Salmo salar; Pseudomonas fluorescens; Bacterial kinetic; Spoilage potential; Amino acid degradation; BIOGENIC-AMINES; ATLANTIC SALMON; SHELF-LIFE; QUALITY; FISH; SALAR; BACTERIA; SQUID; PARAMETERS; SHELLFISH;
D O I：
10.1007/s13197-017-2916-x
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
The bacterial kinetics and quality indexes [sensory quality, total volatile basic nitrogen (TVB-N), thiobarbituric acid value, biogenic amine, and amino acids] were analyzed on salmon inoculated with Pseudomonas fluorescens during storage under different temperatures (30, 10, and 4 A degrees C). The bacterial kinetics revealed that P. fluorescens showed a steady growth at low temperatures (10 and 4 A degrees C). The TVB-N yield factors of the sample stored at 4 A degrees C indicated that each bacterial cell of P. fluorescens displayed greater spoilage activity at low temperatures. A remarkable correlation was found between the production of biogenic amines and bacterial counts. The results also highlighted that P. fluorescens cultured at 4 A degrees C had higher demand for amino acids.
引用
收藏
页码：217 / 225
页数：9
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