Dalgaard P, Gram L, Huss H H
Technological Laboratory, Danish Ministry of Fisheries, Technical University, Lyngby.
Int J Food Microbiol. 1993 Sep;19(4):283-94. doi: 10.1016/0168-1605(93)90020-h.
Microbial growth, sensory and chemical changes and composition of gas atmosphere were studied in vacuum packed (VP) and modified atmosphere packed (MAP) cod fillets stored at 0 degree C. Contrary to previous studies, coccobacilli and pleomorphic Gram-negative microorganisms (2-4 by 2-5 microns) and not Shewanella putrefaciens were found most likely to be the main spoilage organisms. These microorganisms, which may be Photobacterium phosphoreum, can explain the short shelf-life extension of VP and MAP fish products compared to meat products. It is suggested that they may inhibit the typical H2S-producing fish spoilage bacteria, S. putrefaciens, as the maximum concentration of H2S-producing bacteria found in MAP fish products is very low. Compared to VP, a shelf-life extension of 6-7 days was obtained with 48% CO2 in MAP. However, with pure CO2 the shelf life was only extended by 2-3 days. Poor texture and high drip loss indicated that the shelf life of these fillets was limited by chemical reactions and not only by microbial activity.
对真空包装（VP）和气调包装（MAP）的鳕鱼鱼片在0℃储存时的微生物生长、感官和化学变化以及气体氛围组成进行了研究。与先前的研究相反，发现球杆菌和多形革兰氏阴性微生物（2 - 4×2 - 5微米）而非腐败希瓦氏菌最有可能是主要的腐败微生物。这些微生物可能是发光杆菌，这可以解释与肉类产品相比，VP和气调包装鱼类产品的货架期延长较短的原因。建议它们可能抑制典型的产生H₂S的鱼类腐败细菌——腐败希瓦氏菌，因为在气调包装鱼类产品中发现的产生H₂S细菌的最大浓度非常低。与真空包装相比，气调包装中含有48%二氧化碳时，货架期延长了6 - 7天。然而，使用纯二氧化碳时，货架期仅延长了2 - 3天。质地差和高滴水损失表明这些鱼片的货架期受化学反应限制，而不仅仅受微生物活性限制。
