Microbial Growth Kinetics Model And Growth Inhibition Of SSO For Paralichthys Lethostigma

Fresh fish was the best perishable foods. A part of microbiology taken part in the process of spoilage, it was SSO of the fish. Logarithmic of SSO and the remaining shelf-life had closed relationships. Shelf-life could be predicted on the basis of SSO.The growth kinetics model of specific spoilage organisms for predicting the microbial quality and remaining shelf life of Paralichthys Lethostigma had been developed and validated. Fresh Paralichthys Lethostigma have been stored at different temperature. A lot of experiments had been carried out for this study. The growth dynamics of the organism at different temperature was described by Gompertz type model, The temperature dependence of Umax and Lag was described by Belehradek type model. The results showed Pseudomonas were the SSO of Paralichthys Lethostigma. The growth dynamics of this organism could be well described by Gompertz type model. Minimum amount of corruption was7.79±0.14logiocfu/g and average of TVBN was30.9±1.56mg/100g. Validation of building kinetic models was preferred though comparing with experimental development of SSO grown on turbot at3℃and8℃. Bias and accuracy factors were used as comparison indices and range from1.03to1.02and from0.96to1.04, respectively. Basic errors between predicted shelf life and real shelf life were-3.53%and7.14%at3℃and8℃respectively. The shelf life of Paralichthys Lethostigma could be calculated from0～15℃.The SSO took part in the spoilage of Paralichthys Lethostigma. Shelf life could be extended by inhibition growing of SSO. Paralichthys Lethostigma was treated with lilace, cinnam, tea-polyphenol and garlic as biological preservative according to the data and result of the single-factory experiment. The best formula was determined by L25(56) orthogonal test. The best formula was:6.0%lilace,7.2%cinnam,4.0%tea-polyphenol and40garlic. Paralichthys Lethostigma was treated with this preservative and stored at3℃and15℃. By the assay of sensory, TVBN, pH, the results showed shelf life of Paralichthys Lethostigma was lengthened4d and2d. Additionally, partial freezing could increase shelf life. The results showed shelf life of Paralichthys Lethostigma was33d, it was prolonged12d.