解冻猪肉的有害菌鉴定及其再生长研究  

Identification and Regrowth of Harmful Bacteria in Thawed Pork

作　　者：黎园园[1] 董庆利[1] 梁娜[1] 胡孟晗[1] 

机构地区：[1]上海理工大学医疗器械与食品学院,上海200093

出　　处：《食品科学》2011年第4期251-254,共4页Food Science

基　　金：国家自然科学基金项目(30800864);上海高校选拔培养优秀青年教育科研专项(slg-07049)

摘　　要：采用选择性培养基对-18℃冻藏5d后解冻的猪肉中有害菌进行计数,并对各选择性培养基上的典型菌落进行分离纯化和初步鉴定,进而对各种有害菌在4、0、-5℃的再生长进行研究。结果表明假单胞菌属、热死环丝菌、肠杆菌科是解冻猪肉中存在的优势有害菌。在4℃和0℃贮藏的过程中各有害菌均有增长,假单胞菌和热死环丝菌增长最快,菌数最多;-5℃贮藏过程有害菌增长缓慢,甚至有所减少。Pork that had been stored for 15 days at-18 ℃ was thawed to count harmful bacteria using different selective culture media,typical colonies growing on culture medium plates were separated and preliminarily identified,and an investigation into the regrowth of various harmful bacteria was carried out at 4,0 or-5 ℃. It was found that the dominant harmful bacteria in thawed pork were Pseudomonas spp.,Brochothrix thermosphacta,Enterbacteriaceae. Each harmful bacterium could grow at 4 or 0 ℃ of storage temperature. Further studies showed that Pseudomonas spp. and Brochothrix thermosphacta grew faster than others,with more colony forming units （CFU） observed. While most of the harmful bacteria grew slower at-5 ℃,and even decreased to some extent.

关 键 词：解冻猪肉 有害菌 再生长 

分 类 号：TS251.51[轻工技术与工程—农产品加工及贮藏工程] TS251.44[轻工技术与工程—食品科学与工程]