不同保鲜方式对冷鲜鸭肉中肠杆菌生长影响评价  

The Assessment of the Effect of Different Preservation Ways on Growth of Enterobacter in Cold Fresh Duck

作　　者：郑梦林[1] 刘明芹[1] 王宏勋[1,2] 易阳[1,2] 闵婷[1] 

机构地区：[1]武汉轻工大学食品科学与工程学院,武汉430023 [2]湖北省生鲜食品工程技术研究中心,武汉430023

出　　处：《食品工业》2015年第8期108-111,共4页The Food Industry

基　　金：低温冷鲜动物源性食品生物危害物消减与控制技术(2012AA101605)

摘　　要：肠杆菌是冷鲜鸭肉贮藏过程中增长较快的腐败菌,研究不同减菌方法及包装方式对肠杆菌增殖的影响能为冷鲜鸭肉的货架期延长提供新方法。研究了超声波、紫外、臭氧、辐照等物理减菌方式和真空包装、气调包装方式对冷鲜鸭肉中肠杆菌增殖的影响,试验结果表明四种减菌方式中仅辐照能显著抑制肠杆菌生长;两种包装方式都能呈现出显著抑菌效果,气调包装方式中不同气体比例都能抑制肠杆菌的生长,且50%O2+30%CO2+20%N2的气体比例抑制肠杆菌生长效果最好。Enterobacter is a faster-growing spoilage bacteria in the storage of chilled duck meat. To study the effect different ways of reducing bacteria and packing on growth of Enterobacter in cold fresh duck can provide the new method for the extension of the shelf life of cold fresh duck. The effect of four methods of physical sterilization, including ultrasonication, UV sterilization, ozonation and irradiation, and two different packing ways, vacuum packaging and modified atmosphere packaging （MAP） on the growing of Enterobacter were also assayed. The experimental results showed that, the growing of Enterobacter was only clearly suppressed by irradiating in the four reducing bacteria methods. And two kinds of packing method showed a significant bacteriostatic effect, different proportion of gases of MAP could control the inhibition of Enterobacter, and it presented best in this proportion of gases： 50% 02＋30% CO2＋20% N2.

关 键 词：冷鲜鸭肉 保鲜方法 包装 控制 

分 类 号：TS251.1[轻工技术与工程—农产品加工及贮藏工程]