Method for evaluating rotting capability ofmicrobes in aquatic product

An evaluation method, a technology for aquatic products, applied in the direction of biochemical equipment and methods, microbial measurement/inspection, etc., can solve problems such as errors, and achieve the effects of simple methods, delaying spoilage, and extending shelf life

Inactive Publication Date: 2018-11-13
ZHEJIANG UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

TVB-N production factor (Y TVB-N ) combines the TVB-N value and TVC value, which is the most used method for evaluating the spoilage ability, but this method selects the TVB-N value and TVC value

Method used

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  • Method for evaluating rotting capability ofmicrobes in aquatic product
  • Method for evaluating rotting capability ofmicrobes in aquatic product

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0018] Embodiment 1: S.glacialipiscicola, P.heimbachae, the putrefaction ability evaluation of P.hauseri in the small yellow croaker refrigeration process

[0019] (1) Preparation of microbial suspension: activate the frozen-preserved S. glacialipiscicola, P. heimbachae, and P. hauseri single-bacteria solutions in a water bath at 37°C for 10 min, and streak culture and rejuvenate them in nutrient agar, then pick A typical single colony is placed in nutrient broth, cultivated at 37°C for a certain 0.5, discard the supernatant after centrifugation, and adjust to a bacterial suspension concentration of 6 lg (CFU / g) with sterile physiological saline for later use;

[0020] (2) Preparation of sterile aquatic products: clean the fresh small yellow croaker with distilled water after removing internal organs, place the processed aquatic products on a sterilized chopping board in a sterile ultra-clean bench, and soak them in alcohol with a volume concentration of 75%. After 10 seconds,...

Embodiment 2

[0024] Embodiment 2: A.salmonicida, C.maltaromaticum, S.glacialipiscicola in the rot-causing ability evaluation of hairtail vacuum normal temperature preservation process

[0025] (1) Preparation of microbial suspension: activate the frozen-preserved A.salmonicida, C.maltaromaticum and S.glacialipiscicola single bacterial solutions in a water bath at 37°C for 20 minutes, streak culture and rejuvenate them in nutrient agar, and pick A typical single colony is placed in nutrient broth, cultivated at 37°C for 24 hours, discard the supernatant after centrifugation, and adjust the bacterial suspension concentration to 6.5 lg (CFU / g) with sterile physiological saline for later use;

[0026] (2) Preparation of sterile aquatic products: clean the fresh octopus with distilled water after removing the viscera, place the processed aquatic products on a sterilized chopping board in a sterile ultra-clean bench, and soak them in alcohol with a volume concentration of 75%. After 30s, pick it...

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PUM

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Abstract

The invention discloses a method for evaluating rotting capability of microbes in an aquatic product. According to the method, the aquatic product inoculated with specific microbes is stored, the volatile base nitrogen (TVB-N) value and the total viable count (TVC) in the storage process are periodically detected by a chemical method, and obtained numerical values are substituted into a formula for calculating the rotting capability of the microbes in the aquatic product, established by the method, so as to obtain the rotting capability of the microbes in the aquatic product through calculation. By the method, evaluation of the rotting capability in the time span of the whole storage process is performed, and the rotting capabilities of the same spoilage bacterium under different storage conditions can be compared; the method is an effective, comprehensive, convenient, fast and accurate method for evaluating the rotting capability of the microbes, and can be widely applied to the evaluation of the rotting capability of the microbes in the aquatic product.

Description

technical field [0001] The invention relates to the field of microbial evaluation, in particular to an evaluation method for microbial spoilage ability of aquatic products. Background technique [0002] Aquatic products are delicious, rich in protein and polyunsaturated fatty acids, and have high edible and nutritional value. However, aquatic products are prone to spoilage during storage, which affects their sensory, flavor and nutritional value. The invasion and reproduction of microorganisms are important factors causing the spoilage of aquatic products. Microbes decompose protein and other components in aquatic products to produce basic nitrogen-containing substances such as amines. These substances are called volatile basic nitrogen, and its content is positively correlated with the degree of amino acid destruction in aquatic products, causing corruption of aquatic products, and is an important indicator reflecting the freshness of aquatic products. [0003] In the st...

Claims

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Application Information

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IPC IPC(8): C12Q1/04
CPCC12Q1/04
Inventor 胡亚芹李苑丁甜陈士国陈健初叶兴乾刘东红
Owner ZHEJIANG UNIV
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