轻微加工水产品特定腐败菌靶向抑制及响应机制研究

The original nutrition, texture and flavor of fish products can be maintained by lightly preserved methods and least preservatives, satisfying the demand of consumer who aspires after fish products with characteristics of nature and safety. The increase of freshness loss and safety risk results from poorer inhibition of microorganisms through the lightly preserved way.It is critical that the specific spoilage organisms causing food putrefaction and safety increases will be identified for solving the contradiction between lightly preserved methods and safety risk increases. It is also important that the relationship between specific spoilage organisms and ecological conditons will be studied quantitatively ,then the tarageted inhibition of specific spoilage organisms and response mechanisms casued by stress of inhibiting factors will be conducted. The lightly preserved fish products such as salt-cured Mylopharyngodon piceus and Pseudosciaena crocea will be chosen as raw materials in this study.The specific spoilage organisms in above mentioned products will be isolated and identified, then main and sensitive inhibiting factors of specific spoilage organism will be chosen. Meanwhile, the response mechanisms of physiology and energetics caused by the inhibiting factors are carried out and the growth/no-growth models will be developed for quantitative evaluation of inhibitions. It is believed that this project will solve effectively the contradiction between mildly preserved method and risk increase, provide the reference for optimizing traditional fish products and developing new fish products , meanwhile provide theoretical basis for realizing the technological innovations of shelf life extension and safety risk assessment of fish products.

水产品加工轻微化和防腐剂使用最小化，能较好保持产品原有营养、质地和风味，符合人们追求天然和安全的消费需求。由于轻微化加工导致抑菌作用极大减弱，微生物导致的鲜度损失和安全风险随之上升。要解决加工轻微化与安全风险增加之间的矛盾，关键要先对导致产品腐败的特定腐败菌进行分离鉴定，并探究特定腐败菌与其生态条件间的关系，了解特定腐败菌靶向抑制及胁迫作用下的响应机制。本项目选取轻微加工水产品（青鱼干和大黄鱼鲞）作为研究对象，确定导致产品腐败的特定腐败菌，筛选特定腐败菌主要和敏感的抑制因子，通过构建微生物生长/非生长模型对抑制效果进行量化，探究抑制因子胁迫作用下特定腐败菌的生理学和能量学响应机制。本项目的实施将为解决加工轻微化与安全风险增加之间的矛盾，为传统水产品优化升级和新产品开发等提供借鉴作用，以及为研发延长水产品货架期和安全风险评估新技术等提供理论基础。

水产品加工轻微化和防腐剂使用最小化，能较好保持产品营养、质地和风味，但鲜度损失和安全风险随之上升，要解决加工轻微化与安全风险增加之间的矛盾，关键要确定特定腐败菌并量化抑菌效应及作用机制。本项目以轻微加工水产品（青鱼干和大黄鱼鲞）为研究对象，先对不同厂家的青鱼干和大黄鱼鲞品质、控菌因子种类（盐分、水分活度、pH、温度、包装等）及强度范围进行研究；选取两家轻微加工青鱼和大黄鱼示范性企业，对其原料、处理、加工过程中等关键点样品的感官、化学和微生物等指标的变化规律进行研究；并对0-25℃轻微加工青鱼和大黄鱼的感官、理化和微生物等品质指标及细菌种群变化进行研究，确定产品货架期和特定腐败菌。结果表明，目前市场上的大黄鱼鲞和青鱼干制品多沿用传统的腌腊鱼制作工艺，生产方式在很大程度上受到自然气候条件的影响，产品批量小，不同厂家和批次的产品品质明显存在差异，产品盐分高和水分低等问题难以符合现代消费趋势，需要优化加工工艺参数，实现生产技术的标准化和工业化；0-25℃贮藏轻微加工大黄鱼和青鱼制品特定腐败菌分别为产气肠杆菌和葡萄球菌。本项目的实施为深入开展研发水产品靶向抑菌和安全预警新技术等提供基础。