Method for testing putrefaction capacity of putrefactive bacteria of fish

A determination method and technology for spoilage bacteria, which can be used in the determination/inspection of microorganisms, biochemical equipment and methods, etc., and can solve problems such as weak spoilage ability.

Inactive Publication Date: 2010-11-24
EAST CHINA SEA FISHERIES RES INST CHINESE ACAD OF FISHERY SCI
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Problems solved by technology

Some bacteria may produce spoilage-related metabolites, but the spoilage metabolites produced by them are not significant, that is, the spoilage ability is weak, and these bacteria are not specific spoilage bacteria

Method used

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  • Method for testing putrefaction capacity of putrefactive bacteria of fish
  • Method for testing putrefaction capacity of putrefactive bacteria of fish
  • Method for testing putrefaction capacity of putrefactive bacteria of fish

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Embodiment Construction

[0007] The determination of the spoilage ability of fish spoilage bacteria is carried out according to the following steps:

[0008] 1. Preparation of pure bacterial liquid of spoilage bacteria

[0009] Select the spoilage bacteria strain to be determined, streak on the nutrient agar medium, and culture at 25°C for 24-48h. Take a ring of bacterial lawn and inoculate it in 300mL nutrient broth (in a 500mL conical flask), and culture it aerobically at 25°C for 12-18h, so that the concentration of the bacterial solution reaches 10 8 About cfu / g, centrifuge the bacterial solution, discard the supernatant, and dilute the bacterial solution with 0.1% peptone saline until the number of spoilage bacteria is 10 6 The pure bacterial liquid of about cfu / g is used for inoculation.

[0010] 2. Preparation of Sterile Fish Blocks

[0011] Select fish that are suitable for the growth of spoilage bacteria to be determined, and choose fresh fish that are killed immediately or stored in ice f...

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Abstract

The invention discloses a method for testing the putrefaction capacity of putrefactive bacteria of fish, relates to fish preservation technology, and aims to provide a method for testing and quantitatively analyzing the putrefaction capacity of the putrefactive bacteria of fish. The technical scheme comprises the steps of preparing pure bacterial liquid of the putrefactive bacteria, preparing aseptic fish blocks, inoculating, and analyzing the growth rate of the putrefactive bacteria and the generation rate of putrefactive metabolic product. The method is characterized in that: the prepared aseptic fish blocks are soaked in the pure bacterial liquid of the putrefactive bacteria to be tested, the inoculated fish blocks are stored at the temperature of (5+/-0.1) DEG C, and the sensory evaluation, total volatile basic nitrogen (TVBN) test and to-be-tested putrefactive bacteria counting are respectively carried out on the inoculated fish blocks every 24 hours; and the putrefaction capacity of the putrefactive bacteria is represented by the quantity of the putrefactive metabolic product (TVBN) generated by unit putrefactive bacteria inoculated into the fish blocks, and a TVBN yield factor (YTVBN/CFU) of the sensory putrefactive point is taken as a quantitative index of the putrefaction capacity of the putrefactive bacteria.

Description

technical field [0001] The invention relates to a fresh-keeping technology for fish. Background technique [0002] Fresh fish spoilage is mainly manifested in the growth and metabolism of some bacteria to produce amines, sulfides, aldehydes, ketones, esters, organic acids, etc., which produce bad smell and taste, making fish unacceptable to the senses. Although fish bodies are initially contaminated by a variety of microorganisms, only some of them are involved in the spoilage process. These bacteria that are suitable for survival and reproduction in a specific environment and produce spoilage odor and odor metabolites are the specific spoilage bacteria of the fish. Specific spoilage bacteria grow faster than other bacteria in storage and have strong spoilage ability. Some bacteria may produce spoilage-related metabolites, but the spoilage metabolites produced by them are not significant, that is, the spoilage ability is weak, and these bacteria are not specific spoilage b...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12Q1/06
Inventor 杨宪时许钟郭全友李学英
Owner EAST CHINA SEA FISHERIES RES INST CHINESE ACAD OF FISHERY SCI
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