Emerging Antimicrobial Methods against Bacillus spp. in Minced Fish Products
學 期: 111上
摘 要: Surimi is a minced fish product that commonly use refrigeration and freezing for storage. Typically, the manufacturing process includes the additional of sucrose as the cryoprotectant. And sucrose is one of the nutrient suitable that makes the spores germinate. Moreover, the dominant type of bacteria found in minced fish products during the refrigerated storage is Bacillus spp.. Therefore, the purpose of this study was to explore different ways of inhibiting bacteria under Bacillus spp., namely Bacillus cereus and Bacillus subtilis. These results indicated that ε-polylysine with high degree of polymerization (20–30K) could destroy the cell membranes and change the permeability of B. cereus, and subsequently the cell contents leaked out to achieve antibacterial effects. While tyndallization at 80 °C is sufficient to inactivate protein enzymes, and made the number of spores in the kamaboko gels was at an undetectable level while minimizing protein polymerization. Thus, both methods can effectively inhibit bacteria to extend the shelf life of minced fish products.