Lactobacillus sakei对真空包装切片火腿的特定腐败研究  

Characterization of specific spoilage effect on vacuum-packed slices of cooked ham caused by lactobacillus sakei

作　　者：胡萍[1,2] 徐幸莲[2] 周光宏[2] 韩衍青[2] 谢伟[2] 徐舶[3] 

机构地区：[1]贵州大学生命科学学院,贵州贵阳550025 [2]南京农业大学农业部农畜产品加工与质量控制重点开放实验室,江苏南京210095 [3]北华大学,吉林省吉林市132011

出　　处：《肉类工业》2010年第8期19-24,共6页Meat Industry

基　　金：国家科技支撑计划(2006BAD05A15)

摘　　要：研究从真空包装切片火腿中分离得到的腐败菌清酒乳杆菌清酒亚种对该产品品质变化的影响,确定其在低温肉制品中的特定腐败特征。均匀接种104cfu/mL菌悬液于二次杀菌的切片火腿上,真空包装,4℃贮藏,于0、3、7、15、25、35天取样分析:乳酸菌数、pH值、TVB-N值、生物胺变化。结果表明:清酒乳杆菌清酒亚种具有很强的生长竞争力,发酵肉品中的糖类造成pH值下降,形成黏液,并生成酪胺、腐胺等典型腐败生物胺,产生腐败味。L.sakei subsp.sakei是造成真空包装切片火腿发酸变味、发黏起丝、腐败臭味等腐败现象的特定腐败菌。In this study, the Lactobacillus sakei subsp, sakei isolated from vacuum - packed slices of cooked ham as a spoilage bacterium affecting the quality on this product was analyzed, and the specific spoilage characteristics of this subspecies on low - temperature treated meat products were determined. The sliced ham under twice disinfection was inoculated evenly with suspend bacteria liquid which contented the number of 10^4 cfu/mL bacteria, and then was vacuum packaged and stored under 4℃. The number of Lactobacillus, pH value, TVB -N value and biogenic amines were analyzed at the 0^th、3^rd、7^th、15^th、25^th、35^th day of storage. The results revealed that： L. sakei subsp, sakei possessed strong ability to compete for growth which could ferment carbohydrate of meat products to lower pH value, form slime, and produce specific spoilage biogenic amines such as tyramine and putrescine which could generate rotten flavour. It could be certain that L. sakei subsp, sakei was the specific spoilage organism which could give rise to spoilage characteristic of sour taste, odor and ropy slime on vacuum - packed slices of cooked ham.

关 键 词：火腿切片 清酒乳杆菌 特定腐败菌 

分 类 号：TS251.65[轻工技术与工程—农产品加工及贮藏工程]