Measurement and analysis of spoilage ability of specific spoilage organism in refrigerated salmon fillets using different methods

The sterile salmon fillets and juice which were inoculated with specific spoilage organism(Pseudomonas fluorescent) were taken as the research objects,and the number of spoilage bacteria,spoilage metabolites and the change of sensory evaluation were measured during the cold storage of 0 ℃. The yield factor(YTVB-N/CFU) for production of TVB-N was used as the quantitative index of spoilage ability when fish produced putrid odour,in order to measure the spoilage ability of specific spoilage organism of salmon fillets. The results showed that the shelf-life of sterile salmon fillets and juice inoculated with Pseudomonas fluorescent were 216 h and 144 h,and at that period,the numbers of Pseudomonas fluorescent were 7.54 lg cfu/g and 7.03 lg cfu/m L,respectively. The contents of TVB-N were 30.82 mg/100 g and 29.76 mg/100 m L,separately,and the yield factors of TVB-N were 6.36 ×10-9mg TVB-N/CFU and 0.216 ×10-9mg TVB-N/CFU. The research provided some references on the targeted inhibition of specific spoilage organism,improving the quality and extending the shelf-life of salmons.