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

页码：217 / 225

页数：9

共 32 条

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