真空包装烟熏火腿切片贮藏过程中微生物区系的动态变化  

Dynamic Change of Microbial Community of Smoked Sliced Ham in Storage Period

作　　者：胡萍[1,2] 徐幸莲[2] 周光宏[2] 李虹敏[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,吉林吉林132011

出　　处：《贵州农业科学》2010年第8期197-200,共4页Guizhou Agricultural Sciences

基　　金：国家科技支撑计划项目"低温肉制品与传统肉制品开发及产业化示范"(2006BAD05A15)

摘　　要：对真空包装烟熏火腿切片在不同温度贮藏条件下各微生物区系的动态变化进行了跟踪,分析了该产品在4℃、10℃和20℃贮藏条件下的菌落总数、乳酸菌(LAB)、肠杆菌属、假单胞菌属、球菌属和酵母菌属的动态变化。结果表明:贮藏温度显著影响微生物的生长,低温能延缓微生物的生长,但最终达到的菌数是一致的。乳酸菌是该产品中的主要微生物,其次是肠杆菌、假单胞菌、葡萄球菌与微球菌,产品中有酵母菌污染。Total bacterial count,LAB,VRBD,Pseudomonas,Micrococcus and yeast was analyzed to study dynamic change of microbial community of smoked sliced ham stored at 4℃,10℃ and 20℃.The results showed that storage temperature affected microbial growth of tested smoked sliced ham significantly,lower temperature could delay microbial growth of tested smoke sliced ham,but its final total bacterial count was the same as treatments under other storage temperature.The dominant microbe was LAB,followed by VRBD,Pseudomonas,Staphylococci and Micrococci.There was yeast contamination in tested smoked sliced ham.

关 键 词：火腿切片 贮藏 品质变化 

分 类 号：TS251.52[轻工技术与工程—农产品加工及贮藏工程]