荧光假单胞菌噬菌体对大西洋鲑贮藏过程中品质变化规律研究

Study on the quality change pattern of Atlantic salmon during storage by Pseudomonas fluorescens phage

中文关键词:  荧光假单胞菌  噬菌体  大西洋鲑  食品保鲜剂  水产品

英文关键词:Pseudomonas fluorescens  phage  Atlantic sa lmon  food preservative  aquatic products

中文摘要:

      目的 探究大西洋鲑在4℃贮藏过程中, 外源添加荧光假单胞菌及其噬菌体影响大西洋鲑品质变化规律。方法 采用色差值、菌落总数(total viable count, TVC)、挥发性盐基氮(total volatile basic nitrogen, TVB-N)、质构、硫代巴比妥酸(thiobarbituric acid, TBA)、pH、剪切力、持水性等指标对冷藏温度(4℃)条件下大西洋鲑的品质变化进行综合评价。结果 4℃贮藏期间, 初期微生物生长迅速且菌相变化明显, 噬菌体vB_PF_Y1-MI的加入使得鱼肉中TVC下降大约0.07 lg(CFU/g); 大西洋鲑TVB-N含量整体变化趋势明显呈指数型增长, pH均呈现先下降后上升的变化趋势; 添加荧光假单胞菌组的大西洋鲑TBA值和失水率增加程度较明显, 经噬菌体处理后有所降低。结论 噬菌体vB_PF_Y1-MI的加入, 能够降低大西洋鲑鱼肉脂质氧化速率, 可以延缓其腐败变质, 从而延长大西洋鲑保质期。

英文摘要:

      Objective To investigate the effects of exogenous addition of Pseudomonas fluorescens and its phage on the quality of Atlantic salmon during storage at 4℃. Methods The quality changes of Atlantic salmon at 4℃ were investigated by color difference, total viable count (TVC), total volatile basic nitrogen (TVB-N), texture, thiobarbituric acid (TBA), pH, shear force, and water-holding capacity. The quality changes of Atlantic salmon were evaluated at 4℃. Results During storage at 4℃, the initial microbial growth was rapid and the number of microorganisms changed significantly, and the addition of phage vB_PF_Y1-MI decreased the TVC in fish by about 0.07 lg (CFU/g); the overall trend of TVB-N content in Atlantic salmon increased exponentially, and the pH showed a decreasing and then increasing trend; the TBA and water loss rate increased more significantly in the group of Atlantic salmon with Pseudomonas fluorescens; the TBA and water loss rate increased more significantly in the group of Atlantic salmon with Pseudomonas fluorescens; and the TBA and water loss rate increased more significantly in the group with Pseudomonas fluorescens. The TBA value and water loss rate of Atlantic salmon in the group with Pseudomonas fluorescens were increased to a more obvious degree, and decreased after phage treatment. Conclusion The addition of Pseudomonas fluorescens vB_PF_Y1-MI is able to reduce the rate of lipid oxidation of Atlantic salmon flesh, which can delay the deterioration of Atlantic salmon and prolong the shelf life of Atlantic salmon.