Studies on microbiological quality and safety characteristics of bottled crab paste in cold storage
MA Chao1,2,XU Zhong2,YANG Xian-shi2(1.Food Science College of Shanghai Fisheries University,Shanghai 200090,China;2.East China Sea Fisheries Research Institute,Chinese Academy of Fishery Sciences,Shanghai 200090,China)
Sensory,chemical,microbiological quality,safety and survival bacteria flora were qualitatively and quantitatively carried out on bottled crab paste.Results indicated that sensory quality was acceptable as a retail product;and its moisture salt concentration Aw pH T-VBN were(65.48±0.99)%,(8.26±3.15)%,(0.90±0.03),(8.18±0.38),(48.02±19.61)mg/100 g,respectively.Microbiological indices showed that total viable counts(TVC) was(5.60±0.81) lgCFU/g and coliform flora was less than 30 MPN/100 g,except that latent pathogens of Salmonella and Staphylococcus aureus were not detected.320 strains of bacteria were isolated from products,in which predominant bacterial flora were composed of Staphylococcus spp.(29.1%),Kocuria rose.(27.2%),Corynebacterium spp.(25.6%).A few percentage of Rhodococcus equi(1.9%)were also found.The cause about high value of pH T-VBN TVC and the latent disease hazards of survival bacteria flora should be further surveyed.