Identification of the Specific Spoilage Bacteria of Mackerel during Cold Seawater Storage

被引：0
|
作者：
Zheng Z. [1 ,2 ,3 ]
Dai Z. [1 ,2 ,3 ]
机构：
[1] Institute of Sea Food, Zhejiang Gongshang University, Hangzhou
[2] State Key Laboratory of Aquatic Products Processing of Zhejiang Province, Zhejiang Gongshang University, Hangzhou
[3] Collaborative Innovation Center of Seafood Deep Processing, Zhejiang Gongshang University, Hangzhou
来源：
Journal of Chinese Institute of Food Science and Technology | 2021年 / 21卷 / 04期
关键词：
Mackerel; Refrigerated sea water; Specific spoilage bacterium;
D O I：
10.16429/j.1009-7848.2021.04.030
中图分类号：
学科分类号：
摘要：
Fresh mackerel were stored in the refrigerated sea water system. The bacterial composition and changes during storage were studied by selective medium and 16S rDNA sequence analysis. Moreover, the dominant spoilage bacteria in the spoilage samples were identified and the specific spoilage bacteria were determined by the potential spoilage ability tests. The results showed that the dominant bacteria changed from Psychrobacter sp. to Pseudomonas sp. and then to Shewanella sp. during the storage. Shewanella sp., Enterobacter sp. and Citrobacterfreundii were the dominant bacteria in the spoilage samples. The results of the potential spoilage ability tests indicated Shewanella sp. made more contribution to the increase of TVB-N, TMA and TVC while Citrobacterfreundii contributed more to the accumulation of histamine. Yet, TVC in the samples incubated with Citrobacterfreundii were kept at low level. Therefore, Shewanella sp. was identified as the specific spoilage bacterium of mackerel stored in the refrigerated sea water system. © 2021, Editorial Office of Journal of CIFST. All right reserved.
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页码：246 / 255
页数：9
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