Effects of frozen and fresh treatments on physical,chemical and spoilage bacteria of Xinjiang peled Coregonus peled fillets
LI Meng1, YOU Gao-ming1, JIANG Jing-hua1, ZHAO Qian-cheng1, LI Zhi-bo1, QI Yan-xia1, SHI Hong-jun2, HOU Yu-jun2
1.College of Food Science and Engineering, Dalian Ocean University, Dalian 116023, China; 2.Xinjiang Saihu Fishery Science and Technology Development Company Limited, Bole 833400,China
Abstract: Drip loss rate, shear force value(SFV), pH, thiobarbituric acid (TBA), total volatile base nitrogen (TVBN) and spoilage bacteria were monitored in fillets of frozen and fresh Xinjiang peled Coregonuspeled stored at 4 ℃ after transportation in order to investigate the influence of frozen and fresh treatments on susceptibility of microbiological and chemical spoilage after long-distance transport and stored during chilling storage. The microbial population changes against storage time were fitted to evaluate account of flora and dynamics of Pseudomonads spp., thiogenic bacteria and enterobacteria during storage using the Baranyi equation. The results showed that the drip loss rate and TVBN of the fresh and frozen processed peled fillets were found to be increased as elapse of transport during the chilled storage, exceeding the limit TVBN value of 20 mg/100 g at 11 day storage in the frozen processed fillets and at 13 day storage in fresh processed fillets. The pH of all samples was increased first and then decreased, with the maximal SFV and TBA in 5 or 7 day storage. The shelf-life at bacterial flora count of log (CFU/g) was observed in 6.8 day storage in the frozen processed fillets and in 7.0 day storage in fresh processed fillets. In the initial storage period, Pseudomonads spp. was the dominant microorganism, and members in Enterobacteriaceae became the dominant spoilage bacterium, which was suitable for growth in the frozen processed peled, during chilled storage due to better growth of Pseudomonads spp. and thiogenic bacteria. The findings indicated that the fresh processed peled fillets was of more suitable for storage.
2017, Vol. 32 
