Determination of biogenic amines in aerobically stored beef using high-performance thin-layer chromatography densitometry     

S. Li  M. Johansson  J. K. Vidanarachchi  J. Pickova  G. Zamaratskaia 《Acta Agriculturae Scandinavica, Section A - Animal Sciences》2016,66(4):199-205

The aim of this study was to develop a high-performance thin-layer chromatography densitometry method to simultaneously evaluate levels of different biogenic amines (BAs) in beef stored aerobically at 4°C. Steaks from M. longissimus thoracis et lumborum muscles were overwrapped with polyvinyl chloride film and stored for 0, 4, 7, and 10 days. For this purpose, the solvent system and pH for the derivatization of BAs with dansyl chloride were optimized. Moreover, this method was also validated for linearity, limits of detection and quantification, precision, and recovery. As found using this method in beef samples, spermine content decreased significantly after 7 days of storage, and tyramine and cadaverine were not detected until day 10.  相似文献   

Spoilage of Lightly Salted Lumpfish (Cyclopterus lumpus) Roe at 5 ° C     

《Journal Of Aquatic Food Product Technology》2013,22(4):23-34

Abstract

Lightly salted lumpfish roe (3.5–4.8% fw/w] salt in the water-phase, pH 5.4, vacuum-packed) was stored at 5°C. After 2 1/2 or 3 months of storage, different degrees of spoilage, caused by bacterial activity, occurred in eleven roe batches. Off-odors ranged from no or very weak odors to strong sulphury, sour odors. The microflora consisted of lactic acid bacteria, Enterobacteriaceae and Vibrio spp. Concentration of lactic acid, acetic acid, trimethylamine and total volatile bases were unrelated to spoilage odors. Volatile sulfur compounds (H₂S, probably CS₂, CH₃SH and CH₃CH₂SH or CH3SCH3), produced during storage, appeared to be contributors to spoilage odors.  相似文献   

冷鲜肉微生物种类及微生物预测模型的研究进展     

邓森荣  向蓉  魏琦麟  康桦华  彭新宇  袁明贵  徐志宏 《广东农业科学》2021,48(3):133-141

肉品安全是一个重要的研究课题,预测肉品微生物的变化是监测食品货架期的基础,它根据食品微生物在不同加工技术、储藏和流通条件下的变化规律,通过建立模型和计算机处理,判断食品内主要致病菌和腐败菌生长或残存的动态变化,从而对食品的质量和安全性作出快速评估和预测。生鲜肉食品的腐败主要是生产加工过程中微生物污染所致,不同的微生物在特定的条件下生长速率不同,因此不同冷鲜肉类上的特定腐败菌也有所不同。根据微生物在特定的肉类以及环境条件下的生长规律构建微生物预测模型,从而进行货架期预测。综述各种冷鲜肉上的腐败菌以及当前的微生物预测模型种类,并展望该领域的发展方向。  相似文献   

粘帚霉对几种水生生物有害菌的抑制作用测定     

暴增海  马桂珍  袁惠子 《水产科学》2007,26(10):567-569

采用对峙培养法测定了粘帚霉16株菌株对嗜水气单胞菌、耶耳森菌、鳗弧菌、褐藻酸降解菌-MA10和褐藻酸降解菌-MB16的作用。试验结果表明,粘帚霉中NCH-3-1、YJS-3-2、GJ-1-1、SS-1-1、SHW-2-1、SHW-1-1、BD-2-2 7株菌株对供试的5种有害菌表现出较强的抑制作用。  相似文献   

低温贮藏椰肉品质变化及腐败菌分离与鉴定   总被引：1，自引：0，他引：1  

龙雪峰  陈卫军  王挥  赵松林 《广东农业科学》2014,41(9):108-112

考察低温贮藏条件下椰肉的品质变化规律,并对椰肉优势腐败菌进行了分离鉴定,为研究特定腐败菌 的致腐原理,解决新鲜椰肉贮运难、易腐败等难题奠定基础。结果表明院低温贮藏条件下,椰肉的菌落总数、pH 值、酸 价、过氧化值均随贮藏时间的延长而增加,硬度随贮藏时间的延长而降低。利用划线培养的方法,根据菌落形态特 征,从腐败椰肉中分离得到3 株腐败细菌和2 株酵母菌,分别通过16S rRNA、ITS 序列进行分类研究,确定L1、L2、L3 分别为肠杆菌科的解鸟氨酸拉乌尔菌（Raoultella ornithinolytica）、菠萝泛菌（Pantoea ananatis）、阴沟肠杆菌 （Enterobacter cloacae）,L4、L5 分别为毕赤酵母（Pichia sp.）、汉逊德巴利酵母（Debaryomyces hansenii）。  相似文献   

水产食品特定腐败菌与货架期的预测和延长   总被引：25，自引：2，他引：25  

杨宪时 《水产学报》2004,28(1):106-111

Fresh fish and lightly preserved fish products are welcome by the global market, however, they are also among the most perishable food products. The research on specific spoilage organisms (SSO) reveals the spoilage process of aquatic product. This paper reviews the current knowledge (past ten years) on SSO of fresh fish and lightly preserved fish products with particular emphasis on characteristics of SSO and how to apply this concept to determine, predict and extend the shelf life of aquatic product. During storage, the microflora changes owing to different abilities of the microorganisms to tolerate the preservation conditions. SSO is defined as special microorganisms which can increase rapidly during preservation and has the ability to produce off- odours and off- flavours associated with spoilage, and spoilage metabolites. Identification of an SSO relies on comparison of the sensory and chemical characteristics of spoiled product with those of isolates from the spoilage microflora. Generally, the SSO of fresh fish may be a single species or genus, but the ones of lightly preserved fish products will be more complex. One exciting area for use of SSO aims to obtain quantitative knowledge about probable behavior of SSO and their function during the progression of spoilage. Thus mathematical models on the growth of SSO are established to evaluate the quality lost degree of product, which provide a sound information for the rational development of devices to monitor loss of products shelf life. Models for the growth of Pseudomonas spp, S. putrefaciens, P. phosphoreum have been established, and validated for shelf life prediction of seafood successfully. Another application field of SSO intends to develop the techniques to prolong the shelf life of food products by inhibiting SSO targetedly. Targeted inhibition of spoilage bacteria during preservation reduces their growth and results in a significant extension of shelf life in despite of the activity of non - spoilage organisms has not been influenced. Such techniques have been applied in perversion field of fresh fish and lightly preserved fish.  相似文献   

稻谷储藏真菌危害早期预测的研究   总被引：2，自引：0，他引：2  

唐芳  程树峰  张海洋  欧阳毅 《粮食储藏》2015,44(1)

对稻谷储藏过程中,水分和温度的变化与真菌生长关系进行了研究,建立了一种稻谷储藏真菌危害早期预测方法.将12.5％％、13.4％、14.5％、15.6％和16.2％水分稻谷样品,置于10℃、15℃、20℃、25℃、30℃、35℃恒温箱中储藏180 d,每10 d取一次样检测真菌生长状况.结果表明:12.5％水分稻谷长期储藏是安全的;13.4％水分稻谷短期储存是安全的,长期储藏仍存在潜在风险;14.5％水分稻谷在15℃以下储存半年是安全的;15.6％和16.2％稻谷在实验的6个温度下储存20 d内均检出有真菌生长.不同温度下稻谷储藏真菌生长顺序为:35℃＞30℃＞25℃＞20℃＞15℃＞10℃.基于上述真菌生长规律的研究,对稻谷储存水分、温度和真菌起始生长时间进行幂函数分析,得出稻谷储存水分、温度和真菌危害早期预测曲线,通过本曲线可进行高水分稻谷储存安全期预测.  相似文献   

细菌胞间的分子通讯与食品保藏新策略   总被引：3，自引：0，他引：3  

綦国红  董明盛 《广西农业生物科学》2005,24(3):259-263

细菌世界并不寂静，彼此间以信息分子为“语言”互相交流。当环境中群体数量达到一定密度后，细菌通过信息分子发出信号，调整和实施共同的行为，引发群体感应（quorum—sensing，简称QS）现象，从而展现出单个细菌无法实现的新的特征行为和生理功能。导致食品腐败的腐败菌之间也存在QS现象。文章概述了QS现象及其与食品腐败的关系，阐述了以食品腐败菌的QS现象为靶点的食品保藏新策略。  相似文献   

群体感应对鱼类腐败的影响研究     

顾清清  王彦波 《饲料工业》2012,33(8):34-36

群体感应是指细菌产生可扩散的化学信号分子(自诱导物),当化学信号分子到达一定浓度时引起的感应现象,目前已经成为生命科学相关研究的热点之一。文章在综合分析群体感应系统及其信号分子的种类基础上,讨论了鱼类腐败的原因及群体感应系统对鱼类腐败的影响,旨在为鱼类贮藏保鲜,延长货架期及寻求新的防腐剂奠定一定的理论基础。  相似文献   

罐藏食品腐败变质的原因及对策     

廖建龙 《福建农业科技》2013,(11):68-69

罐头食品在生产过程中,经常会出现一些如胀罐、酸败、硫化黑变、霉变等腐败变质现象。该文分析了罐藏食品腐败变质的原因,并提出解决对策。  相似文献