Study on the spoilage potential of Pseudomonas fluorescens on salmon stored at different temperatures

作者：Xie, Jing; Zhang, Zhen; Yang, Sheng-Ping; Cheng, Ying; Qian, Yun-Fang^*

来源：Journal of Food Science and Technology-Mysore, 2018, 55(1): 217-225.

DOI：10.1007/s13197-017-2916-x

• Salmo salar
• Pseudomonas fluorescens
• Bacterial kinetic
• Spoilage potential
• Amino acid degradation

The bacterial kinetics and quality indexes [sensory quality, total volatile basic nitrogen (TVB-N), thiobarbituric acid value, biogenic amine, and amino acids] were analyzed on salmon inoculated with Pseudomonas fluorescens during storage under different temperatures (30, 10, and 4 A degrees C). The bacterial kinetics revealed that P. fluorescens showed a steady growth at low temperatures (10 and 4 A degrees C). The TVB-N yield factors of the sample stored at 4 A degrees C indicated that each bacterial cell of P. fluorescens displayed greater spoilage activity at low temperatures. A remarkable correlation was found between the production of biogenic amines and bacterial counts. The results also highlighted that P. fluorescens cultured at 4 A degrees C had higher demand for amino acids.

• 出版日期2018-1
• 单位上海海洋大学