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| Research on Quality Change and Spoilage Bacteria of Chilling Cultured Pseudosciaena crocea and Antimicrobial Effect |
| WANG Yuting;SHAO Xiuzhi;JI Guoqiang |
| School of Food & Bioengineering，Shandong Institute of Light Industry，Jinan 250353 China |
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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.
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GAO Tianqi, WANG Chao, WANG Lan, SHI Liu, CHEN Sheng, WU Wenjin, CHEN Lang, XIONG Guangquan. Isolation, Identification and Spoilage Ability of Dominant Spoilage Bacteria from Channel Catfish[J]. Meat Research, 2023, 37(3): 1-6. |
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2010, Vol. 24 
