冷鲜牛肉微生物菌相变化及抑菌剂保鲜效果初探  

A Preliminary Study on Microfloral Change of Chilled Beef and Effects of Antimicrobials

作　　者：张铁华[1] 李玺[1] 闫革华[1] 尤丽新[2] 陈海燕[2] 杨柳[2] 于妍[2] 刘芳[2] 胡铁军[1,2] 

机构地区：[1]吉林大学军需科技学院,吉林长春130062 [2]吉林农业大学发展学院,吉林长春130600

出　　处：《农产品加工（下）》2012年第11期19-23,共5页Farm Products Processing

基　　金：吉林省世行贷款农产品质量安全项目(2011-Y39)

摘　　要：针对冷鲜牛肉表面微生物菌相变化进行试验分析,选用柠檬酸、双乙酸钠和异VC钠作为保鲜剂对牛肉表面微生物进行抑制。结果表明,屠宰、预冷、分割后的无包装鲜牛肉表面菌系在低温贮藏过程中G-小杆菌菌系是导致其腐败变质的主要菌系;而真空包装鲜牛肉在贮藏期间G+球菌菌系是致使其腐败变质的主要菌系。3种保鲜剂进行冷鲜肉保鲜试验,其有效保鲜质量分数分别为柠檬酸0.6%,双乙酸钠0.6%,异VC钠0.4%。The microfloral change of the surface of chilled beef is explored and citric acid, sodium diacetate and sodium erythorbate are used as antimicrobials to inhibit the microbes from the surface of chilled beef in this study. The results show that spectrum of G- small bacillus is dominant bacteria that led to bacterial spoilage of unpackaged fresh beef during storage at 4 ℃, whereas spectrum of G＋ cocci is the major bacteria that led to corruption of vacuum-packaged beef during storage at 4 ℃. Preservation effect of the three antimicrobial agents is estimated through analysis of bacteria total counts, pH and total volatile basic nitrogen. The results indicate that the three preservatives are obviously effective, with valid preservative concentration of citric acid, sodium diacetate and sodium erythorbate at 0.6%, 0.6% and 0.4%, respectively.

关 键 词：冷鲜牛肉 菌相 抑菌剂 保鲜 

分 类 号：TS251[轻工技术与工程—农产品加工及贮藏工程]