Abstract
In this study, the quality and dominant spoilage flora in products of crayfish during 4 and 25 ℃ storage were studied. The shelf life was determined by measure its physical and chemical indicators. Microbial genomic DNA was extracted from the collected samples, and the changing trend of microbial community was analyzed by high-throughput sequencing technology. Results showed that, with the extension of storage time, species diversity decreased gradually. The dominant flora at 4 ℃ were Oceanobacillus (81.522%) and Shewanella (3.625%). The dominant flora at 25 ℃ were Hathewaya (78.700%), Bacillus (12.380%) and Clostridium sensu stricto (8.707%). This study provided a theoretical basis for extend the shelf life of conduct of crayfish and targeted research on preservation and preservation technology.
Publication Date
9-28-2019
First Page
141
Last Page
146
DOI
10.13652/j.issn.1003-5788.2019.09.028
Recommended Citation
Tao, ZHOU; Xiaoying, WU; Haibo, LUO; Wenzeng, MAN; Rui, WANG; and Chenyue, WAN
(2019)
"Analysis of quality and colony diversity of products of crayfish under different storage temperatures,"
Food and Machinery: Vol. 35:
Iss.
9, Article 28.
DOI: 10.13652/j.issn.1003-5788.2019.09.028
Available at:
https://www.ifoodmm.cn/journal/vol35/iss9/28
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