Huang Qinxin, Jiao Xidong, Yan Bowen, Zhang Nana, Huang Jianlian, Zhao Jianxin, Zhang Hao, Chen Wei, Fan Daming
State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China; School of Food Science and Technology, Jiangnan University, Wuxi 214122, China.
State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China; School of Food Science and Technology, Jiangnan University, Wuxi 214122, China.
Food Chem. 2022 Sep 1;387:132847. doi: 10.1016/j.foodchem.2022.132847. Epub 2022 Mar 29.
Chilled surimi has become increasingly popular owing to its superior texture and freshness. In this study, changes in the microbiota and gel properties during chilled surimi storage, and the contributions of dominant bacteria to the physicochemical properties of chilled surimi were investigated. The results showed that Pseudomonas gessardii, Aeromonas media, and Acinetobacter johnsonii were the dominant bacteria during chilled surimi storage. P. gessardii was the key bacteria that degraded protein in the process of surimi spoilage, which led to high total volatile base nitrogen (TVB-N), trichloroacetic acid (TCA)-soluble peptides as well as poor gel properties. Both P. gessardii and A. media were high putrescine producers, whereas only A. media produced cadaverine. In this study, spoilage microorganisms in chilled surimi were investigated for the first time, and it was found that P. gessardii had the greatest influence on surimi quality, which provides a research basis for in-depth study on the mechanism of microbial spoilage and the preservation of chilled surimi.
冷冻鱼糜因其优越的质地和新鲜度而越来越受欢迎。在本研究中，研究了冷冻鱼糜储存期间微生物群和凝胶特性的变化，以及优势细菌对冷冻鱼糜理化性质的影响。结果表明，杰氏假单胞菌、中间气单胞菌和约翰逊不动杆菌是冷冻鱼糜储存期间的优势细菌。杰氏假单胞菌是鱼糜腐败过程中蛋白质降解的关键细菌，导致高总挥发性盐基氮（TVB-N）、三氯乙酸（TCA）可溶性肽以及较差的凝胶特性。杰氏假单胞菌和中间气单胞菌都是腐胺的高产菌，而只有中间气单胞菌产生尸胺。本研究首次对冷冻鱼糜中的腐败微生物进行了研究，发现杰氏假单胞菌对鱼糜品质的影响最大，这为深入研究微生物腐败机制和冷冻鱼糜的保鲜提供了研究依据。
