调理预制烤猪肉冷藏过程中微生物生长特性的研究  

Study on the Microbial Growth Properties of Uncooked Pre-production Roasted Pork during Chilled Storage

作　　者：任静[1] 牛海力 张欢[1] 程龙[1] 孔保华[1] 

机构地区：[1]东北农业大学食品学院食品安全与营养协同创新中心,哈尔滨150030

出　　处：《中国食品学报》2017年第7期230-238,共9页Journal of Chinese Institute Of Food Science and Technology

基　　金："十三五"国家重点研发计划项目(2016YFD0401504-03);黑龙江省应用技术研究与开发重点计划项目(GA15B302)

摘　　要：采用平板培养方法测定微生物的生长特性,结果显示:4℃贮藏过程中托盘包装的样品在贮藏第12天时,细菌总数为7.87 lg cfu/g,发生腐败变质,其优势腐败菌为假单胞菌、热杀索丝菌。真空包装样品的细菌总数显著低于托盘包装,接近腐败,其优势腐败菌为假单胞菌和乳酸菌。聚合酶链式反应-变性梯度凝胶电泳(PCRDGGE)法对微生物生长特性的研究结果表明:托盘包装样品贮藏末期时的电泳条带明显比真空包装的样品更粗、更亮,表明真空包装样品腐败菌的数量少于托盘包装的样品。贮藏期间,从两种包装样品中不仅检测出假单胞菌、热杀索丝菌、葡萄球菌和乳酸菌,而且还检测出节杆菌和气单胞菌。通过菌群相似性分析得知,调理预制烤猪肉在不同包装条件下贮藏0 d与12 d样品的菌群结构相似性较低,而贮藏第9天与第12天样品的菌群结构相似性较高,即贮藏前期和贮藏后期菌落结构有显著性变化(P<0.5),说明在贮藏后期优势腐败菌对其它微生物的生长有抑制作用。研究表明:平板培养结合PCR-DGGE方法可使调理预制烤猪肉冷藏过程中微生物生长特性的测定结果更为准确、全面。The plate culture method showed that the total bacterial count of pallet packaged samples was 7.87 lg cfu/g at 4 ℃ storage for 12 d and the sample was already spoilage. The dominant spoilage bacteria were Pseudomonas and Brochothrix thermosphacta. The total bacterial count of vacuum packaged samples was significant lower than that of pallet packaged samples and the dominant spoilage bacteria were Pseudomonas and Lactobacillus. PCR-DGGE showed that the strength of all protein bands of pallet packaged samples were thicker than the vacuum packaged samples at the end of storage. It indicated that the spoilage bacteria of vacuum packaged samples were less than that of pallet packaged samples. Brochothrix thermosphacta, Staphylococcus sp., Lactobacillus sp., Arthrobacter sp. and Aeromonas sp. were found by both package over the storage by PCR-DGGE detection. The flora similatrity analysis showed that the flora similarity was lower during chilled storage with both packaging methods between 0 d and 12 d, while it was higher between0 d and 9 d. The flora of uncooked pre-production roasted meat samples between earlier storage and later storage had obvious changes. It showed that the dominant spoilage bacteria at the end of storage inhibited the other microbial growth.Research showed that the combination of plate culture and PCR-DGGE method could more accurately evaluated the microbial growth of meat and meat products.

关 键 词：平板培养 聚合酶链式反应-变性梯度凝胶电泳 调理预制烤猪肉 冷藏 微生物生长 

分 类 号：TS201.3[轻工技术与工程—食品科学] TS251.51[轻工技术与工程—食品科学与工程]