卤制全鸭不同部位菌相组成比较  

Composition microflora on the different parts of red-stewed full duck products

作　　者：林睿[1] 刘亮[1] 王宏勋[1] 

机构地区：[1]武汉工业学院食品科学与工程学院,湖北武汉430023

出　　处：《中国酿造》2012年第12期91-93,共3页China Brewing

基　　金：农产品物流全供应链的安全危害因子检测与控制(2012AA101703)

摘　　要：以9种不同的卤鸭制品为研究对象,研究了其在初始和腐败时的菌相组成。初始菌相和腐败菌相组成基本一致,主要有乳酸菌、肠杆菌、微球菌、热杀索丝菌和假单胞菌;不同产品之间的初始菌落数和腐败菌落数都存在显著差异,初始时,鸭内脏中的初始菌落数显著高于其他部位的初始菌落数,且加工工序越多的卤鸭制品初始菌落数越多,如鸭肫中肠杆菌、微球菌、热杀索丝菌和假单胞菌的数目较多;鸭肉含量越多的卤鸭制品,细菌在其上面的生长速度越快,如乳酸菌、热杀索丝菌和假单胞菌在鸭腿中的生长速度最快。The composition of bacteria in nine different red-stewed duck products during the initial and spoilage on stage were investigated. The initial microflora and spoilage organisms were basically the same, mainly Lactobacillus, Enterobacter, Micrococcus, Brochothrix thermosphact and Pseudomonas. There were significant differences in initial number of colonies and colony counts in spoilage stage between different products. The initial number of colonies in duck offal was significantly higher than that of other parts. More processing step can produce more initial number of colonies, such as more Enterobacter, Micrococcus, B. thermosphact and Pseudomonas locating in the duck gizzards. Bacteria grow quickly in part containing more duck. For example, lactic acid bacteria, B. thermosphact and Pseudomonas in the leg of the duck.

关 键 词：卤制全鸭 菌相 初始 腐败 

分 类 号：TS201.3[轻工技术与工程—食品科学]