鱼类腐败变质的微生物因素分析

摘 要：由于微生物的生长和代谢，鱼类极易腐烂。近年来的研究发现，鱼类的变质过程与它们的微生物群组成高度相关。鱼类的微生物群在贮藏过程中发生了巨大的变化，并受水产养殖环境、处理过程、贮藏温度和质量控制技术等多种因素的影响。本文阐述了微生物区系组成与鱼类腐败的关系，以及影响鱼类微生物区系的因素。

关键词：鱼类；微生物；腐败变质

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

鱼类因良好的口感以及富含蛋白质、不饱和脂肪酸而被广泛食用。（剩余5393字）