市售鱼糜制品微生物菌相的初步分析
详细信息Analysis of the microflora of fish surimi products
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摘要: 以四种不同的市售鱼糜制品(鱼丸、鱼豆腐、模拟蟹棒、鱼肠)为研究对象,应用选择性培养基,分析鱼糜制品在4℃冷藏条件下贮藏最初状态和腐败状态下的菌相组成。新鲜鱼糜制品中主要存在微球菌/葡萄球菌属、乳酸菌属和假单胞菌属;腐败状态下的鱼糜制品除上述菌种外,还有大量肠杆菌属及少量含硫化氢菌属。结果表明:微球菌/葡萄球菌属、乳酸菌属、假单胞菌属及肠杆菌属是引起鱼糜制品在4℃冷藏条件下发生腐败变质的主要腐败菌。Abstract: The four different surimi-based products including fish ball, fish tofu, crab stick and fish sausage were researched in this article.The microflora composition of fresh and spoiled four different surimi-based products were analysed during the storage at 4℃ by using selective medium.When the surimi products were fresh, there were chiefly three kinds of bacteria, which were Micrococcaceae, Lactic acid bacteria and Pseudomonadacea.The other two kinds of bacterial were detected when the surimi based products had been spoiled, including Enterobacteriacea and Shewanella putrefaciens.The results showed that, these kinds of bacterial were the main reason to the corruption of the surimi products during storage at 4℃.
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Keywords:
- surimi based products /
- chiling /
- selective culture /
- microflora
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