Abstract：The present study aimed to evaluate the dynamic changes of the microbial diversity, physicochemical and sensory qualities of sodium alginate-coated catfish (Clarias gariepinus) flesh during cold storage at 4 ℃ and to examine the correlation between them. High-throughput sequencing technology was used to analyze the structure of microbial community. The physicochemical parameters investigated included water-holding capacity (WHC), pH, total volatile base nitrogen (TVB-N) content, thiobarbituric acid reactive substances (TBARs) value, and biogenic amine contents. The results showed that the microbial diversity diminished with storage time. At the initial stage of storage, the dominant bacteria were Psychobacterium, Acinetobacter, and Streptococcus. The dominant bacteria in the late storage period were Lactococcus, Orthomonas, Morganella, and Shewanella. The pH and sensory quality gradually decreased during cold storage. The contents of TVB-N, TBARs, cadaverine, putrescine, and tyramine gradually increased with storage time, and TVB-N content was (30.69 ± 1.92) mg/100 g on the 10th day, exceeding the safe upper limit. Correlation analysis showed that the count of Lactococcus was positively correlated with the levels of spoilage indicators such as TVB-N content, TBARs value, histamine and tyramine contents.
罗云龙，王 洋，刘 义，张光晨，白东清，施 杭，蒋思思，马俪珍. 海藻酸钠覆膜革胡子鲶鱼肉冷藏期间品质变化及与微生物多样性间相关性分析[J]. 肉类研究, 2022, 36(1): 41-48.
LUO Yunlong, WANG Yang, LIU Yi, ZHANG Guangchen, BAI Dongqing, SHI Hang, JIANG Sisi, MA Lizhen. Quality Change of Sodium Alginate-Coated Clarias gariepinus during Cold Storage and Its Correlation with Microbial Diversity. Meat Research, 2022, 36(1): 41-48.
2022, Vol. 36 
