不同贮藏温度对真空包装冷鲜肉蛋白质氧化和微生物菌相的影响  

Effect of Storage Temperature on Changes of Protein Oxidation and Microbial Community Composition in Thermal Shrinkage Vacuum-packed Cooled Pork

作　　者：呼红梅[1,2] 王彦平[1,2] 张印[1,2] 黄洁[3] 林松[1,2] 武英[1,2] 

机构地区：[1]山东省农业科学院畜牧兽医研究所,山东济南250100 [2]山东省畜禽疫病防治与繁育重点实验室,山东济南250100 [3]山东省农业科学院科技信息研究所,山东济南250100

出　　处：《家畜生态学报》2015年第12期48-52,共5页Journal of Domestic Animal Ecology

基　　金：国家生猪产业技术体系(CARS-36);山东省自然基金(ZR2011CQ008);山东省农业良种工程(2011LZ08);国家自然基金(31172245)

摘　　要：为研究贮藏温度对热缩真空包装冷却肉蛋白质氧化程度和微生物菌相变化的影响,探讨宰后猪肉中微生物增殖与蛋白质氧化程度变化的关系,确认危害拐点。宰后猪肉24h排酸后取背最长肌,热缩真空包装后分别在15℃、4℃条件下贮藏至35d,隔天取样进行微生物培养和蛋白质氧化指标测定。结果表明,热缩真空包装冷却猪肉15℃、4℃条件下贮藏35d期间,肌肉中微生物变化趋势与其丙二醛含量、蛋白质羰基和组胺含量的变化趋势一致,与其总抗氧化能力的变化趋势相反。15℃条件下贮藏冷却肉中微生物的增殖、蛋白质羰基含量、丙二醛和组胺含量显著高于4℃条件下贮藏的冷却肉。4℃条件下贮藏肌肉中的微生物繁殖从第18d开始增殖速率增加,达到105,肌肉中蛋白质羰基、丙二醛和组胺含量在冷却肉贮藏第2-16d间增加迅速,而后一直保持在较高水平,分别增加24.06%、79.74%和112.49%,肌肉的总抗氧化能力在贮存4-10d降低幅度最大,达到81.27%,12-35d趋于平缓。In order to study the effect of storage temperature on changes of protein oxidation degree and microbial community composition in thermal shrinkage vacuum-packed cooled pork, the present paper would discuss the relationship between microbial proliferation and protein oxidation degree in pork after slaughter; and further make sure the damage inflection point. The back Longissimus dorsi of a slaughtered pig after 24 h-mortification was taken and stored in thermal shrinkage vacuum package in 15 ℃ and 4 ℃ environment respectively for 35 days; samples were tested every other day, and then cultivated microbial and measured protein oxidation degree. The results showed that, during the 35 days, the trends of microbial quantity in muscles were consistent with the trends of its MDA, PC and His content, as opposed to the trends of T-AOC. The microbial quantity growth rate, PC, MDA, His of the pork stored in 15 ℃were significantly higher than that of stored in 4 ℃. Reproduction of microorganism in muscles stored under 4 ℃ showed high proliferation rate from the 18th day, up to 105. The content of PC, MDA and His reached their maximum at 14th-16th days stored under 4 ℃, then maintaining at a higher level, increased by 24. 06%, 79.74% and 24.06% respectively; T-AOC reduced to its lowest at 4th-10th days stored under 4 ℃, reached 81.27G and flatten out at 2-35th days.

关 键 词：猪肉 热缩真空包装 微生物菌相 蛋白质氧化 

分 类 号：S811.5[农业科学—畜牧学]