超高压处理对冷藏鲈鱼片细菌群落结构的影响
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农业部海水鱼产业体系项目(CARS-47-G26);“十三五”国家重点研发计划重点专项(2019YFD0901604);上海市科委工程中心能力提升项目(19DZ2284000);广东省水产品加工与安全重点实验室开放课题(GDPKLAPPS1802)


Effect of High Hydrostatic Pressure (HHP) on the Changes of Bacterial Community Structure in Perch (Lateolabrax japonicus) Fillets during Cold Storage
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    摘要:

    为研究超高压处理对冷藏鲈鱼片贮藏期间细菌菌群结构的影响,以压力250 MPa,时间9 min的超高压条件处理鲈鱼片,并以0.1 MPa处理样品为对照组。将处理后的样品置于4℃冰箱中贮藏,分别在0,3,6,9,11,13,15 d进行总挥发性盐基氮(TVB-N)与微生物指标(细菌总数、希瓦氏菌数、假单胞菌数和嗜冷菌数)测定,并作相关性分析,评价超高压处理对冷藏鲈鱼片品质的影响。随后分别提取两组样品在贮藏前期、中期、中后期与末期4个阶段的宏基因组,通过高通量测序技术分析冷藏鲈鱼肉不同阶段的细菌菌群。结果表明,样品经超高压处理,其TVB-N值、细菌总数、假单胞菌数、希瓦氏菌数和嗜冷菌数等指标的上升速度明显缓于对照组。相关性分析表明,TVB-N值与微生物指标可作为鲜度评价指标,用于分析鲈鱼片超高压处理后贮藏期间的品质变化。高通量测序结果表明,对照组与处理组样品在贮藏前期的主要细菌有芽孢杆菌属、大洋芽孢杆菌属与乳球菌属;在贮藏中后期与末期两个阶段,超高压处理组与对照组的菌相组成呈显著差异,优势腐败菌种类不同,对照组在中后期的主要细菌为假单胞菌属,超高压处理组在中后期的主要细菌为嗜冷菌属,对照组末期主要腐败菌为嗜冷菌属、假单胞菌属、希瓦氏菌属和气单胞菌属,超高压处理组末期主要腐败菌为嗜冷菌数、假单胞菌属与耶尔森氏菌属。可见,超高压处理在抑制TVB-N值与微生物指标升高的同时,也对其贮藏期间的菌相组成产生明显的影响,使嗜冷菌与希瓦氏菌的生长受到抑制。

    Abstract:

    In order to study the effect of high hydrostatic pressure (HHP) on the changes of bacterial community structure in perch (Lateolabrax japonicus) fillets under cold storage, one of the samples were treated at 250 MPa for 9 min (HHP group) and the other one were treated at 0.1 MPa (CK group). Then samples in two groups can be stored at 4 ℃, total volatile basic nitrogen(TVB-N) and microbial indexes (total viable counts (TVC), Shewanella counts, Pseudomonas counts and Psychrobacter bacteria counts (PBC)) were measured at day 0, 3, 6, 9, 11, 13 and 15 respectively. The correlation was analyzed at the same time so as to evaluate the effect of HHP in the quality of perch (Lateolabrax japonicus) fillets under cold storage. The bacterial community structure of perch (Lateolabrax japonicus) fillets at different storage time (early, middle, later and final stages) was carried out by high throughput sequencing technology. The results showed that the increase of TVB-N, TVC, Shewanella counts, Pseudomonas counts and PBC were significantly slower than that of control group. TVB-N value and microbial indexes can be used as freshness evaluation indexes for analyzing the quality changes of (Lateolabrax japonicus) fillets after HHP treatment. The results of high throughput sequencing indicated that the main bacteria in CK and HHP group were Bacillus sp., Bacillus subtilis sp. and Lactococcus sp., but the composition and type of bacteria between two groups at the later of storage were shown at the significant difference. The main bacteria of CK group in the later of storage was Pseudomonas sp. and that of HHP group was Psychobacter sp. The main bacteria of CK group in final storage was Psychobacter sp., Pseudomonas sp. Shewanella sp. and Aeromonas sp. and that of HHP group was Psychobacter sp., Pseudomonas sp. and Yersinia sp. HHP can inhibit the increase of TVB-N value and microbial indexes, which also have the significant effect on the bacterial composition during storage. Moreover, HHP can also significantly inhibit the growth of Psychobacter sp. and Shewanella sp.

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赵宏强;蓝蔚青;刘书成;孙晓红;谢晶;.超高压处理对冷藏鲈鱼片细菌群落结构的影响[J].中国食品学报,2020,20(2):255-262

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  • 在线发布日期: 2020-03-07
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