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进行了罗非鱼在0,5,10,15℃贮藏过程中的微生物学质量变化特性和高品质期、货架期的研究,并对其特定腐败菌假单胞菌、细菌总数、VBN与感官评价的一致程度进行了探讨。结果表明,罗非鱼在0～15℃温度区域是淡水鱼中鲜度下降慢的鱼种,在0,5,10,15℃贮藏中,罗非鱼的高品质期分别为11,6,3和1.5d,货架期分别为20,9.5,5和2.5d。高品质期和货架期终点的假单胞菌数平均为(6.27±0.23)Log10cfu·g-1和(7.70±0.11)Log10cfu·g-1,显示了假单胞菌计数与罗非鱼的感官鲜度及保藏期具有较可靠的一致性。高品质期和货架期终点的细菌总数平均为(6.84±0.60)Log10cfu·g-1和(8.08±0.41)Log10cfu·g-1,VBN值平均为(11.8±1.38)mg·100-1·g-1和(20.1±1.66)mg·100-1·g-1,均无显著差异(P>0.05),表明细菌总数和VBN作为罗非鱼低温贮藏的鲜度指标与感官鲜度评价有较好的一致性。
The changes of microbiological quality, high quality and shelf life of tilapia during storage at 0, 5, 10 and 15 ℃ were studied, and their specific bacterias, Pseudomonas aeruginosa, bacteria, VBN and sensory organs The consistency of evaluation was discussed. The results showed that the freshness of Tilapia decreased from 0 to 15 ℃ in freshwater fish, and the high quality of tilapia at 0,5,10,15 ℃ was 11,6, 3 and 1.5d, shelf life of 20, 9.5, 5 and 2.5d respectively. The average numbers of Pseudomonas at the end of high quality and shelf life were (6.27 ± 0.23) Log10 cfu · g-1 and (7.70 ± 0.11) Log10 cfu · g-1, indicating that the Pseudomonas counts were similar to those of tilapia Freshness and the collection of more reliable consistency. The average number of bacteria in the high quality stage and the end of the shelf life period were (6.84 ± 0.60) Log10cfu · g-1 and (8.08 ± 0.41) Log10cfu · g-1, and the average VBN value was (11.8 ± 1.38) mg · 100-1 · g -1 and (20.1 ± 1.66) mg · 100-1 · g-1, respectively (P> 0.05), which indicated that the total number of bacteria and VBN as the freshness index of low-temperature storage of tilapia were compared with the evaluation of sensory freshness Good consistency.