冰鲜鸭冷藏过程中的菌相变化及品质分析  

Study on Changes of Spoilage Microflora and Freshness in Chilling Duck during Storage

作　　者：白卫东[1,2] 林慧珍[1] 曾晓房[1] 崔卓勋[1] 刘丽微[1] 

机构地区：[1]仲恺农业工程学院轻工食品学院,广州510225 [2]华南农业大学食品学院,广州510642

出　　处：《食品工业》2012年第10期19-22,共4页The Food Industry

基　　金：教育部产学研项目(2009B090300422);2009年粤港关键领域重点突破项目(2009A020700005);广州市重大民生攻关项目(2011YZ-00016)

摘　　要：冰鲜鸭中主要的腐败菌有假单胞菌、气单胞菌、乳酸菌、热死环丝菌、肠杆菌以及葡萄球菌六种。主要考察冰鲜鸭在冷藏过程中上述六种主要腐败菌的初始及末期菌相构成情况和冷藏过程中菌落总数、嗜冷菌数量以及各种腐败菌的数量的变化特点,并分析冰鲜鸭冷藏过程中新鲜度的变化规律,主要包括pH,挥发性盐基氮(TVBN),微生物菌落总数,及感官评价的变化等。Pseudomonas, Aeromonas, lactobacillus, Brocithrix thermosphactaz, Enterobacteriaceae and Staphylococcus were 6 kinds of spoilage strains in chilling ducks during refrigerate. The Bacterial phase constitute of the spoilage strains in chilling ducks were studied both at the beginning and the end of refrigerate. Then the changes of bacterial count, psychrophilic bacteria amount and quantities in each spoilage strains were studied as well. The influencing factors to chilling duck freshness in the refrigeration such as the pH, the total volatile basic nitrogen （TVBN）, the bacterial count and the sensory evaluation, etc. were analyzed in the end.

关 键 词：冰鲜鸭 冷藏 菌相构成 品质变化 

分 类 号：TS251.55[轻工技术与工程—农产品加工及贮藏工程]