Effect of polyphosphate on microbial characteristics of seafoods Public Deposited

http://ir.library.oregonstate.edu/concern/graduate_thesis_or_dissertations/vq27zr12n

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  • Effect of 6.0% polyphosphate treatment on microbial growth and composition of microbial flora of three representative seafoods were investigated. Polyphosphate treatment washed off microorganisms by 1 log in peeled shrimp (10⁷ to 10⁶ and 10⁶ to 10⁵) and cooked crab meat (10⁶ to 10⁵) and by 2 logs in red snapper fillet (10⁶ to 10⁴). Phosphate treatment more readily washed off Pseudomonas sp. and Moraxella sp. and Lactobacillus sp., Corynebacterium sp. and Acinetobacter sp. were the most difficult to wash off. Polyphosphate also raised pH from 7.1 to 7.5 in cooked shrimp, from 7.7 to 8.2 in cooked crab meat and from 6.6 to 7.5 in red snapper fillet. The alkaline pH of up to 9.0, however, had no effect on the growth rates of Pseudomonas I, II and III sp., A. putrifacien sp., Micrococcus sp., Moraxella sp., Flavobacterium- Cytophaga sp., Acinetobacter sp., and Lactobacillus sp. Microbial growth was inhibited immediately following phosphate treatment. The phosphate induced lag period was almost 4 days at 1.1°C for shrimp and crab meat but was not observed in red snapper fillet. The degree of inhibition by phosphate depended on the initial number and kind of bacteria, especially those belonging to genera Pseudomonas, Moraxella, Lactobacillus and Corynebacterium. If still present in phosphate-treated seafoods, Pseudomonas sp. and Moraxella sp. quickly outgrew all others at 1.1°C. Lactobacillus sp. and Corynebacterium sp. became the predominant microorganisms when Pseudomonas sp. and Moraxella sp. were absent.
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