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首页> 外文期刊>Seed Info >Microbiological, Chemical, and Sensory Assessment of Pacific Oysters (Crassostrea gigas) Stored at Different Temperatures
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Microbiological, Chemical, and Sensory Assessment of Pacific Oysters (Crassostrea gigas) Stored at Different Temperatures

机译：储存在不同温度下的太平洋牡蛎（Crassostrea gigas）的微生物，化学和感官评估

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摘要

The changes were studied in microbiological, chemical, and sensory properties of Pacific oysters stored at 10 deg C, 5 deg C, and 0 deg C. Pseudomonas (22%) and Vibrionaceae (20%) species were dominant in raw oysters. The dominant bacteria found in the spoiled samples were Pseudomonas regardless of the storage temperature. During storage, rapid increases in aerobic plate count (APC) values of the samples stored at 10 deg C and 5 deg C were observed, while no obvious lag phases were detected. With thesamples stored at 0 deg C, a decrease in APC value during the first 4 days and a lag phase of about 6 days were observed. The APC values of the samples stored at 10 deg C, 5 deg C, and 0 deg C reached the level of 1~7 CFU/g on day 6,10, and 18, respectively. All the tested samples stored at different temperatures revealed a slight decrease in pH and a significant increase of total volatile basic nitrogen (TVB-N) during storage. The average TVB-N concentration of about 22.0 mg N/100 g was observed at the end of the shelf-life as determined by APC. Combined with the sensory assessments, the shelf-life of 6-7, 10-11, and 17-18 days for oysters stored at 10 deg C, 5 deg C, and 0 deg C, respectively, was determined.
机译：研究了在10℃，5℃和0℃下储存的太平洋牡蛎的微生物，化学和感官特性的变化。假生牡蛎中假单胞菌（22％）和弧菌科（20％）占主导地位。无论储存温度如何，在变质样品中发现的主要细菌是假单胞菌。在存储过程中，观察到在10摄氏度和5摄氏度下存储的样品的有氧平板计数（APC）值迅速增加，而未检测到明显的滞后阶段。将样品储存在0℃下，观察到前4天APC值降低和约6天的滞后阶段。在第6、10和18天，分别在10℃，5℃和0℃下存储的样品的APC值分别达到1〜7 CFU / g。在不同温度下存储的所有测试样品显示，在存储过程中，pH值略有下降，总挥发性碱性氮（TVB-N）显着增加。通过APC测定，在保质期结束时观察到平均TVB-N浓度约为22.0 mg N / 100 g。结合感官评估，确定分别在10℃，5℃和0℃下存储的牡蛎的保质期为6-7天，10-11和17-18天。

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