Cao Rong, Xue Chang-Hu, Liu Qi
College of Food Science and Engineering, Ocean university of China, Qingdao, Shandong Province 266003, PR China.
Int J Food Microbiol. 2009 May 31;131(2-3):272-6. doi: 10.1016/j.ijfoodmicro.2009.03.004. Epub 2009 Mar 14.
Changes in microbial flora of Pacific oysters (Crassostrea gigas) during storage at 5+/-1 degrees C were analyzed and the antimicrobial activity of chitosan was studied to identify its potential in shelf-life extension. The dominant microorganisms were found to be Pseudomonas (22%) and Vibrionaceae (20%) in raw oysters. During storage, proportion of Pseudomonas increased significantly and reached 73% at the end of storage, while Vibrionaceae preserved a level of approximate 20%. Wide-spectrum antibacterial property of chitosan against the bacteria isolated from oysters was discovered, and chitosan concentration of 5.0 g/L was eventually determined for application in oyster preservation. Based on microbiological analysis, biochemical indices determination and sensory evaluation, shelf-life of oysters stored at 5+/-1 degrees C was determined. Data showed that chitosan treatment extended the shelf-life of oysters from 8-9 days to 14-15 days.
分析了太平洋牡蛎（太平洋牡蛎）在5±1℃储存期间微生物群落的变化，并研究了壳聚糖的抗菌活性，以确定其在延长保质期方面的潜力。发现生牡蛎中的主要微生物是假单胞菌（22%）和弧菌科（20%）。在储存期间，假单胞菌的比例显著增加，在储存结束时达到73%，而弧菌科保持在约20%的水平。发现壳聚糖对从牡蛎中分离出的细菌具有广谱抗菌特性，并最终确定5.0 g/L的壳聚糖浓度用于牡蛎保鲜。基于微生物分析、生化指标测定和感官评价，确定了在5±1℃储存的牡蛎的保质期。数据表明，壳聚糖处理将牡蛎的保质期从8-9天延长至14-15天。
