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| Influence of Ferrous Ions on Bacterial Growth on Tilapia Fillets |
| MENG Xiaohua |
| Hebi Polytechnic, Hebi 458030, China |
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Abstract After being treated with 2 g/100 mL ferrous chloride solution, tilapia fillets were sampled at regular intervals during storage for measurement of sensory score, total bacterial count, total volatile basic nitrogen (TVB-N) content, and trimethylamine (TMA) content. Using polymerase chain reaction-denaturing gradient gel electrophoresis (PCR-DGGE), the effect of ferrous ions on bacterial growth on tilapia fillets was studied. Fillets treated with ferrous chloride solution had better sensory quality and significantly lower total bacterial count, TVB-N and TMA content compared to control fillets treated with distilled water. After storage at 4 ℃ for 9 days, the total bacterial count, TVB-N and TMA content of control samples and those treated with sodium chloride all exceeded the national limits, while those of ferrous chloride treated fillets did not. PCR-DGGE analysis showed that the bacterial flora of ferrous chloride treated fillets was complicated in the early stage of cold storage. After 6 days, the number of Shewanella putrefaciens and Psychrobacter increased, while the number of Pseudomonas decreased, but was still the largest in the whole microflora; it remained the dominant bacterium.
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2023, Vol. 37 
