Abstract：Quality change characteristics on cultured Pseudosciaena crocea during storage at 4℃ and dominated spoilage bacteria on fish at the end of shelf life were analyzed.The total viable count (TVC) and total volatile basic nitrogen (TVBN) of fresh fish reached 2.4×103log10 cfu/g, and 24.01 mg/100 g respectively, TVC and TVBN were 7.1×107 cfu/g,and 24.92 mg/100g at the end of shelf life 6 days, The spoilage bacterial mainly including shewanella putrefacens spp. (54.0%), Pseudomonas spp.(21.0%), flavobacterium spp.(7.1%), Alcaligenes spp.(5.6%), shewanella putrefacens is dominated spoilage bacterial. The minimum inhibition concentration for bacteria and the best inhibit effect of polylysine, tea polyphenols, citric acid, sodium diacetate.The experimental results shows that the combination of 0.4 g/L polylysine,5g/L tea polyphenols and 4 g/L citric Acid showed the best effect on inhibiting the of shewanella putrefacens.
王玉婷；邵秀芝；冀国强. 大黄鱼冷藏过程中品质变化及腐败菌的分析及抑菌研究[J]. 肉类研究, 2010, 24(11): 11-15.
WANG Yuting;SHAO Xiuzhi;JI Guoqiang. Research on Quality Change and Spoilage Bacteria of Chilling Cultured Pseudosciaena crocea and Antimicrobial Effect. Meat Research, 2010, 24(11): 11-15.
2010, Vol. 24 
