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以太平洋牡蛎(Crassostrea gigas)为研究对象,对其在-3℃微冻贮藏过程中的感官品质、细菌总数和细菌菌相变化情况进行了分析。结果表明,牡蛎在微冻贮藏过程中,感官评分呈下降的趋势,至第30天时已接近感官拒绝点。细菌总数呈先减少后增加的趋势,第60天贮藏期末时为4.1lg cfu.g-1。牡蛎生鲜样品的初始菌相比较复杂,分离到的菌株分别属于14个属(科),其中假单胞菌(Pseudomonas spp.)和弧菌(Vibrionaceae)为优势菌,比例分别为22%和20%。微冻贮藏过程中,各个菌属的比例有不同程度的变化,其中假单胞菌比例不断增加,成为牡蛎微冻贮藏过程中的优势菌。
Taking the Crassostrea gigas as the research object, the sensory quality, the total number of bacteria and the change of the bacterial phase in the frozen storage at -3 ℃ were analyzed. The results showed that the sensory scores of oysters tended to decrease in the process of micro-freezing storage, and reached the sensory rejection point by the 30th day. The total number of bacteria decreased first and then increased, with 4.1 lg cfu.g-1 at the end of the 60th day. The initial bacteria of fresh oyster samples were relatively complex, and the isolates belonged to 14 genera (families) respectively. Among them, Pseudomonas spp. And Vibrionaceae were dominant bacteria, accounting for 22% and 20%. Micro-frozen storage process, the proportion of each genus have varying degrees of change, of which the proportion of Pseudomonas increased continuously, becoming the dominant micro-frozen oyster storage process.