Increasing demands for lightly processed seafood stresses the need for development of non-intensive processing methods that ensures a safe product. The limitation to the shelf life of seafood is often ascribed to microbial activity. An experiment was design to investigate the influence of heat-treatments in combination with packaging technologies (vacuum (VAC), modified atmosphere (MA) packaging, or soluble gas stabilization (SGS)) on the microbial survival of inoculated species. Fish patties were inoculated with either Brochothrix thermosphacta or Listeria innocua before heat-treatment, packaging, and storage at 2 ᵒC for 16 days. Increased heat-treatment lowered the bacterial load throughout the storage and type of packaging technology affected the bacterial load significantly. VAC-samples had a significantly higher bacterial load than MA- and SGS-packaged samples, regardless of heat-treatment (L. innocua: 8.7 ± 0.1, 8.3 ± 0.1, 8.2 ± 0.1 log CFU x g⁻¹, B. thermosphacta: 9.9 ± 0.1, 9.2 ± 0.1, 8.6 ± 0.1 log CFU x g⁻¹, respectively) at end of storage. Furthermore, use of SGS significantly increased the bacterial inhibition by heat (0.5–0.6 log CFUx ⁻¹) and extended the lag phase of B. thermosphacta, as well as decreasing the growth rate of both inoculum species. It is concluded that use of SGS can fulfill the consumers’ demand of fresh, lightly processed seafood with a prolonged shelf life.

对轻加工海产品的需求不断增长，这强调了开发非密集加工方法以确保产品安全的需求。海鲜货架期的限制通常归因于微生物活性。设计了一个实验来研究热处理与包装技术（真空（VAC），改良气氛（MA）包装或可溶性气体稳定剂（SGS））结合对接种菌种微生物存活率的影响。鱼肉饼接种嗜热性溴化拟南芥或无病李斯特菌在2°C的温度下进行热处理，包装和储藏16天之前。增加的热处理降低了整个存储过程中的细菌负荷，而包装技术的类型则显着影响了细菌负荷。VAC样品的细菌载量明显高于MA和SGS包装的样品，无论进行何种热处理（无害乳酸杆菌（L. innocua）：8.7± 0.1，8.3 ± 0.1，8.2 ±0.1 log CFU xg ^-1，嗜热芽孢杆菌：9.9在存储结束时分别为±0.1、9.2±0.1、8.6±0.1 log CFU xg ^-1）。此外，使用SGS显着提高了细菌对热的抑制作用（0.5–0.6 log CFUx ^-1），并延长了嗜热芽孢杆菌的滞后期。，同时降低两种接种物的生长速度。结论是，使用SGS可以满足消费者对新鲜，轻度加工海产品的需求，并具有较长的保质期。