Freshness evaluation of iced fresh large yellow croaker and the relationship between freshness and bacterial flora - Details

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Abstract：

Sensory　evaluation,　total　viable　count　and　TVB-N　results　showed　that　iced　fresh　large　yellow　croakers　(Pseudosciaena　crocea)　were　kept　in　excellent　grade　within　2　days　and　in　qualified　grade　within　5　days.　The　9th　day　was　the　end　of　shelf-life.　The　results　of　TVB-N　and　TVC　were　lagged　behind　sensory　evaluation.　PCR-DGGE　was　used　to　analyze　the　relationship　between　freshness　degree　and　bacterial　flora.　The　sample　at　2nd　day　had　multiple　bacterial　species,　of　which　the　number　decreased　at　9th　day　and　the　sample　was　colonized　by　the　dominant　micro　flora.　The　main　bacteria　included　Shewanella　baltica,　Lactobacillus　plantarum,　and　Pediococcus　pentosaceus.　Shewanella　baltica　was　considered　as　the　specific　spoilage　bacteria　and　the　other　two　were　considered　as　fermentative　bacteria.

Keyword：

Bacterial flora; Freshness; Large yellow croaker (Pseudosciaena crocea)

Community：

[ 1 ] [Zhang, W.]College of Chemistry and Chemical Engineering, Fuzhou University, Fuzhou 350108, China
[ 2 ] [Zhang, W.]Institute of Food Science and Technology, College of Biological Science and Technology, Fuzhou University, Fuzhou 350108, China
[ 3 ] [Ni, L.]Institute of Food Science and Technology, College of Biological Science and Technology, Fuzhou University, Fuzhou 350108, China
[ 4 ] [Lv, X.]Institute of Food Science and Technology, College of Biological Science and Technology, Fuzhou University, Fuzhou 350108, China
[ 5 ] [Wang, Y.]Institute of Food Science and Technology, College of Biological Science and Technology, Fuzhou University, Fuzhou 350108, China
[ 6 ] [Ye, H.]Institute of Food Science and Technology, College of Biological Science and Technology, Fuzhou University, Fuzhou 350108, China
[ 7 ] [Ye, X.]College of Chemistry and Chemical Engineering, Fuzhou University, Fuzhou 350108, China
[ 8 ] [Ye, X.]Institute of Food Science and Technology, College of Biological Science and Technology, Fuzhou University, Fuzhou 350108, China

Reprint 's Address：

[Ye, X.]College of Chemistry and Chemical Engineering, Fuzhou University, Fuzhou 350108, China

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Source ：

Journal of Chinese Institute of Food Science and Technology

ISSN： 1009-7848

Year： 2013

Issue： 7

Volume： 13

Page： 181-188

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ESI Highly Cited Papers on the List： 0 Unfold All

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30 Days PV： 1

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