1 Beijing Advanced Innovation Center for Food Nutrition and Human Health, College of Food Science and Nutritional Engineering, and.
2 Shandong Rongsense Aquatic Products & Foods Group Company Limited, Rizhao, 276800, People's Republic of China.
J Food Prot. 2018 Aug;81(8):1293-1303. doi: 10.4315/0362-028X.JFP-18-072.
The effect of a low concentration of salt and sugar on the quality and microbial succession in blunt snout bream ( Megalobrama amblycephala) fillets was assessed by sensory analysis, total volatile basic nitrogen, biogenic amines, K value, total viable counts, 16S rRNA gene analysis, and Illumina MiSeq PE300 high-throughput sequencing. Fish samples were left untreated (control), treated with 1.8% salt (T1), or treated with 1.8% salt plus 0.9% sugar (T2). Consequently, salted and sugar-salted treatments extended the shelf life of bream fillets by 2 days, which retarded the increase of total volatile basic nitrogen, putrescine, cadaverine, and total viable counts. The putrescine and cadaverine concentrations of T2 were significantly ( P < 0.05) higher than T1 after day 10. Brachybacterium was the major initial microbiota of bream fillets. As storage time progressed, Pseudomonas and Shewanella were major genera in the spoiled control group. Pseudomonas, Shewanella, and Pseudoalteromonas became the main spoilers in the T1 and T2 groups.
通过感官分析、总挥发性碱性氮、生物胺、K 值、总活菌计数、16S rRNA 基因分析和 Illumina MiSeq PE300 高通量测序评估低盐和低糖对钝吻鲷（Megalobrama amblycephala）鱼片品质和微生物演替的影响。鱼样未经处理（对照），用 1.8%盐处理（T1）或用 1.8%盐加 0.9%糖处理（T2）。结果表明，腌制和糖腌制处理将鲷鱼片的保质期延长了 2 天，减缓了总挥发性碱性氮、腐胺、尸胺和总活菌数的增加。T2 的腐胺和尸胺浓度在第 10 天后显著（P < 0.05）高于 T1。短杆菌是鲷鱼片的主要初始微生物群。随着储存时间的延长，假单胞菌和希瓦氏菌是变质对照组中的主要属。假单胞菌、希瓦氏菌和交替假单胞菌成为 T1 和 T2 组的主要腐败菌。
