Koutsoumanis K, Nychas G J
Agricultural University of Athens, Department of Food Science and Technology, Greece.
Int J Food Microbiol. 2000 Sep 25;60(2-3):171-84. doi: 10.1016/s0168-1605(00)00309-3.
A systematic experimental procedure for fish shelf-life modelling was used to develop a model for predicting the quality of fish in the chill chain. For this, the growth of the naturally occurring bacteria pseudomonads, Shewanella putrefaciens, Enterobacteriaceae, lactic acid bacteria and yeasts, on gilt-head seabream (Sparus aurata), was studied at temperatures from 0 to 15 degrees C. The results from the microbiological, organoleptical and chemical analysis conducted on naturally contaminated fish as well as on inoculated sterile fish blocks identified pseudomonads as a good spoilage index. Growth of pseudomonads was modelled as a function of storage temperature and correlated to organoleptical shelf life. To reduce the time required for the enumeration of the initial pseudomonads number, which is crucial information for shelf life prediction, a conductance assay was established. Compared with the conventional microbiological tests, this method gave results in one-fourth of the time.
采用一种用于鱼类保质期建模的系统实验程序来开发一个预测冷链中鱼类品质的模型。为此，研究了在0至15摄氏度的温度下，自然存在的细菌假单胞菌、腐败希瓦氏菌、肠杆菌科、乳酸菌和酵母菌在金头鲷上的生长情况。对自然污染鱼以及接种无菌鱼块进行的微生物学、感官和化学分析结果表明，假单胞菌是一个良好的腐败指标。将假单胞菌的生长建模为储存温度的函数，并与感官保质期相关联。为了减少初始假单胞菌数量计数所需的时间，这是保质期预测的关键信息，建立了一种电导测定法。与传统的微生物测试相比，该方法所需时间仅为其四分之一。
