Freshness and bacterial composition changes in lightly salted Pseudosciaena crocea stored at different temperatures

To study the correlation between the freshness and the spoilage bacteria of lightly salted Pseudosciaena crocea,the sensory,TVBN,TBA and TVC of lightly salted Pseudosciaena crocea stored at 5 ℃,15 ℃ and25 ℃ were investigated and its bacterial composition was analyzed using MIDI GC. The results showed that sensory quality decreased and there was significant(p<0.05) increase in TVBN,TBA and TVC with storage time. The shelf-lives of lightly salted Pseudosciaena crocea stored at 5 ℃,15 ℃ and 25 ℃ were determined as 29 d, 14 d, 4 d respectively. At the end of shelf-lives, sensory, TVBN, TBA and TVC were changed to(1.05±0.05),(29.53±1.03) mg/100 g,(0.40±0.06) mg/100 g and(7.60±0.40) lg(cfu/g),respectively.Besides,a complex bacterial composition consisting of 14 strains were isolated and identified. The specific spoilage organisms of lightly salted Pseudosciaena crocea stored at 5℃,15℃ and 25 ℃ were respectively Proteus penneri,Enterobacter aerogene and Enterobacter aerogene,belonging to Enterobacteriaceae. According to the comparison,it was proved that there was a significant correlation between the the specific spoilage bacteria ratio and TVBN( p < 0. 01), but the correlation with the TBA was not significant( p > 0. 05), which meant Enterobacteriaceae leads to the spoilage of lightly salted Pseudosciaena crocea through the decomposition of nitrogen and production of TVBN during storage.