摘要
探究酸性电解水(acidic electrolyzed water,AEW)处理后鲈鱼片4℃贮藏期间品质指标、微生物多样性及其菌群动态变化。分别采用AEW浸泡3(AEW1)、5(AEW2)、7 min(AEW3)的方式对鲈鱼片进行处理,测定鲈鱼片的感官评分、菌落总数、挥发性盐基氮(total volatile basic nitrogen,TVB-N)含量与pH值,采用高通量测序技术分析4℃条件下贮藏鲈鱼片中全部微生物的16S rDNA序列,比较各组鲈鱼片菌群的物种组成和丰度,通过Alpha多样性分析和主坐标分析考察AEW处理鲈鱼片的微生物菌群组成。结果表明:AEW处理对鲈鱼片有一定的抑菌效果,其中AEW2组的保鲜效果较为明显,且感官评分较高;贮藏0、3 d的8组样品中共有27个门、576个属的微生物,基于门水平,鲈鱼片的优势菌为厚壁菌门(Proteobacteria);基于属水平,鲈鱼片的优势菌为不动杆菌属(Acinetobacter),AEW2组鲈鱼片贮藏末期不动杆菌属相对丰度明显降低。上述结果表明,AEW能有效抑制鲈鱼片中微生物的生长繁殖,尤其是优势菌不动杆菌属。
The objective of our present work was to investigate changes in the quality indicators and microbial diversity and community structure of largemouth bass fillets treated with acidic electrolyzed water(AEW)during storage at 4℃.Largemouth bass fillets were soaked in AEW for 3(AEW1),5(AEW2)or 7 min(AEW3).The sensory score,total colony count,total volatile basic nitrogen(TVB-N)content and pH value of fish fillets were determined.High-throughput sequencing technology was used to analyze the 16S rDNA sequences of all microbes in fish fillets.The species composition and abundance of microbial community were compared among the experimental groups.Alpha diversity analysis and principal coordinate analysis(PCoA)were used to investigate the microbial community composition.Results indicated that AEW treatment had an antibacterial effect in largemouth bass fillets.Notably AEW2 exhibited good quality preservation with high sensory scores.In 8 groups of samples stored for 0 and 3 d,a total of 576 bacteria genera belonging to 27 phyla were detected,and the dominant phylum and genus were Proteobacteria and Acinetobacter respectively.In the AEW2 group,the relative abundance of Acinetobacter was significantly reduced at the late stage of storage.In conclusion,acidic electrolyzed water can effectively inhibit the growth and reproduction of microorganisms in largemouth bass fillets,especially the dominant bacteria Acinetobacter.
作者
向雅芳
熊光权
乔宇
汪兰
吴文锦
丁安子
李新
石柳
卢素芳
黎彩
XIANG Yafang;XIONG Guangquan;QIAO Yu;WANG Lan;WU Wenjin;DING Anzi;LI Xin;SHI Liu;LU Sufang;LI Cai(Institute of Agricultural Products Processing and Nuclear-Agricultural Technology,Hubei Academy of Agricultural Sciences,Wuhan 430064,China;Fisheries Research Institute,Wuhan Academy of Agricultural Sciences,Wuhan 430207,China;Wuhan Liangzihu Aquatic Processing Co.Ltd.,Wuhan 430200,China)
出处
《肉类研究》
北大核心
2020年第2期65-72,共8页
Meat Research
基金
国家现代农业产业技术体系建设专项（CARS-46）
关键词
酸性电解水
鲈鱼片
微生物
品质变化
acidic electrolyzed water
largemouth bass fillet
microorganism
quality change
作者简介
第一作者:向雅芳(1996-)(ORCID:0000-0002-0291-5250),女,助理研究员,学士,研究方向为水产品加工与贮藏。E-mail:834002340@qq.com;通信作者:乔宇(1981-)(ORCID:0000-0002-2276-0161),女,副研究员,博士,研究方向为农产品加工。E-mail:180840093@qq.com。
