魚類腐敗變質(zhì)的微生物因素分析

摘 要：由于微生物的生長和代謝，魚類極易腐爛。近年來的研究發(fā)現(xiàn)，魚類的變質(zhì)過程與它們的微生物群組成高度相關(guān)。魚類的微生物群在貯藏過程中發(fā)生了巨大的變化，并受水產(chǎn)養(yǎng)殖環(huán)境、處理過程、貯藏溫度和質(zhì)量控制技術(shù)等多種因素的影響。本文闡述了微生物區(qū)系組成與魚類腐敗的關(guān)系，以及影響魚類微生物區(qū)系的因素。

關(guān)鍵詞：魚類；微生物；腐敗變質(zhì)

Analysis of Microbiological Factors of Fish Spoilage

KANG Yuwei1，2， SHAO Junfeng2，3

（1.JiangSu College of Tourism， Yangzhou 225000， China; 2.Yangzhou Food Safety Society， Yangzhou 225127， China; 3.Shanghai Institute of Tourism， Shanghai 201400， China）

Abstract： Fish are highly susceptible to decay due to the growth and metabolism of microorganisms. In recent years， research has found that the deterioration process of fish is highly correlated with their microbial community composition. The microbial community of fish undergoes significant changes during storage and is influenced by various factors such as aquaculture environment， processing， storage temperature， and quality control technologies. This article elaborates on the relationship between the spoilage of microbial flora and fish spoilage， as well as the factors affecting the microbial flora of fish.

Keywords： fish; microorganisms; spoilage

魚類因良好的口感以及富含蛋白質(zhì)、不飽和脂肪酸而被廣泛食用。（剩余5393字）