真空包装熟肉制品中的特定腐败微生物及其控制  

Control of Specific Spoilage Organisms in Vacuum-Packaged Cooked Meat Products

作　　者：韩衍青[1,2] 徐宝才 徐幸莲[1] 周光宏[1] 

机构地区：[1]南京农业大学教育部肉品加工与质量控制重点实验室,江苏南京210095 [2]江苏雨润肉类产业集团有限公司肉品加工与质量控制国家重点实验室,江苏南京210041

出　　处：《中国食品学报》2011年第7期148-156,共9页Journal of Chinese Institute Of Food Science and Technology

基　　金：江苏省科技成果转化专项资金项目(BA2009007);江苏省普通高校研究生创新计划项目(CX10B_310Z)

摘　　要：真空包装低温熟肉制品的腐败变质主要是由乳酸菌引起的,腐败突出表现在出汁、产酸、产气、发粘4种感官腐败。主导腐败的微生物由清酒乳杆菌、弯曲乳杆菌、异型发酵的肠膜明串珠菌以及绿色魏斯菌等乳酸菌组成。在蒸煮阶段能够杀灭绝大多数微生物,腐败菌污染主要是在于后续的冷却、切片和真空包装阶段。采用超高压处理以及应用生物保护培养物,可以有效控制该类肉制品中的腐败微生物及部分致病微生物。Lactic acid bacteria have often been shown form the most important spoilage population of vaccum-pack- aged cooked meat products. Spoilage appears as drip formed, souring, gas formation and slime. The most common bac- terium isolated from spoilage products are Lactobacillus sake, Lactobacillus curvatus, heterofermentative Leuconostoc mesenteroides and Weissella viridescens. After heat processing, almost all microbes disappeared, recontamination often occurred during cooling, slicing and vacuum-packaging. It has been demonstrated that ultra high pressure processing and utilization of bioprotective culture were effective methods to control the spoilage and some pathogen contamination of vacuum-packaged cooked meat products.

关 键 词：乳酸菌 清酒乳杆菌 特定腐败菌 低温肉制品 超高压 生物抑菌 

分 类 号：TS251.6[轻工技术与工程—农产品加工及贮藏工程]