PDF(Pubmed)
Abstract：
This study is aimed to determine the effects of different marination conditions (1, 2, 3, 4% acetic and 6, 8, 10% NaCl) on the anchovy fillets inoculated with Morganella psychrotolerans during refrigerated storage (4±1°C) for three months. According to the results of study, marination has great inhibitory effects on the growth of M. psychrotolerans. Total psychrophilic bacteria, total lactic acid bacteria, total yeast and mold, Total Enterobacteriaceae and M. psychrotolerans growth were not observed in the groups treated with 3 and 4% acetic acid. Control groups and fillets marinated with 1% acetic acid showed lower sensory scores. Those groups were rejected on 30th, 45th and 60th days of the storage, respectively, while the groups marinated with 2%, 3%, and 4% acetic acid had higher sensory scores and they were still acceptable until at the end of the study. According to peroxide value (PV) and thiobarbituric acid reactive substances (TBARS) assessment, lipid oxidation was delayed in the fillets marinated with high acetic acid concentrations (3 and 4%) comparing with the control and other inoculated fillets. From this research it can be revealed that high acetic acid and salt concentrations suppress the bacteria growth in the anchovy fillets. Thus, marination process can be recommended to be used as a preservation method to inhibit bacterial growth in anchovy fillets for a safe consumption.
摘要：
这项研究的目的是确定不同的腌制条件（1、2、3、4％乙酸和6、8、10％NaCl）对冷藏（4±1°C）三个月期间接种了Morganellapsyrotolerans的an鱼片的影响。根据研究结果,腌制对精神分枝杆菌的生长有很大的抑制作用。嗜冷菌总数,总乳酸菌，总酵母和霉菌，在用3％和4％乙酸处理的组中，未观察到总肠杆菌科和精神分枝杆菌的生长。对照组和用1%乙酸腌制的鱼片显示较低的感官评分。这些团体在30日被拒绝，储存的第45天和第60天，分别,而这些组以2%腌制，3%,和4%乙酸具有较高的感官评分，直到研究结束时它们仍然可以接受。根据过氧化值(PV)和硫代巴比妥酸活性物质(TBARS)评估,与对照和其他接种的鱼片相比，用高乙酸浓度（3％和4％）腌制的鱼片中的脂质氧化被延迟。从这项研究中可以发现，高乙酸和盐浓度会抑制an鱼鱼片中的细菌生长。因此，建议将腌制过程用作一种保存方法，以抑制an鱼鱼片中的细菌生长，以安全食用。
