Changes in microbial flora of Pacific oysters (Crassostrea gigas) during refrigerated storage and its shelf-life extension by chitosan

被引：68
作者：
Cao, Rong
Xue, Chang-hu [1 ]
Liu, Qi [2 ]
机构：
[1] Ocean Univ China, Dept Food Sci & Technol, Coll Food Sci & Engn, Qingdao 266003, Shandong, Peoples R China
[2] Chinese Acad Fishery Sci, Yellow Sea Fisheries Res Inst, Qingdao 266003, Shandong, Peoples R China
来源：
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY | 2009年 / 131卷 / 2-3期
关键词：
Pacific oyster; Microbial flora; Chitosan; Shelf-life; GROUND-BEEF; FISH; FRESH; SEA; MICROFLORA; SPOILAGE;
D O I：
10.1016/j.ijfoodmicro.2009.03.004
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
Changes in microbial flora of Pacific oysters (Crassostrea gigas) during storage at 5 +/- 1 degrees C were analyzed and the antimicrobial activity of chitosan was studied to identify its potential in shelf-life extension. The dominant microorganisms were found to be Pseudomonas (22%) and Vibrionaceae (20%) in raw oysters. During storage, proportion of Pseudomonas increased significantly and reached 73% at the end of storage, while Vibrionaceae preserved a level of approximate 20%. Wide-spectrum antibacterial property of chitosan against the bacteria isolated from oysters was discovered, and chitosan concentration of 5.0 g/L was eventually determined for application in oyster preservation. Based on microbiological analysis, biochemical indices determination and sensory evaluation, shelf-life of oysters stored at 5 +/- 1 degrees C was determined. Data showed that chitosan treatment extended the shelf-life of oysters from 8-9 days to 14-15 days. (C) 2009 Elsevier B.V. All rights reserved.
引用
收藏
页码：272 / 276
页数：5
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