气调包装酱卤鸭食管冷藏期间理化指标变化及优势腐败菌的分离鉴定  

Sauced Duck Esophagus: Changes in Physicochemical Indexes during Cold Storage in Modified Atmosphere Packaging and Isolation and Identification of Dominant Spoilage Bacteria

作　　者：李德红 祝传海 岳晓霞[1] 王璇 吕云雄 刘俊杞 张根生[1] LI Dehong;ZHU Chuanhai;YUE Xiaoxia;WANG Xuan;LüYunxiong;LIU Junqi;ZHANG Gensheng(College of Food Engineering,Harbin University of Commerce,Harbin 150076,China;Shandong Longda Zhongcheng Agricultural Products Co.Ltd.,Heze 274200,China)

机构地区：[1]哈尔滨商业大学食品工程学院,黑龙江哈尔滨150076 [2]山东隆达众成农产品有限公司,山东菏泽274200

出　　处：《肉类研究》2019年第9期59-63,共5页Meat Research

基　　金：哈尔滨商业大学食品工程学院研究生创新基金项目(SP17CX001)

摘　　要：为研究气调包装酱卤鸭食管冷藏条件下贮藏品质的变化,将未加抑菌剂的气调包装酱卤鸭食管在冷藏(0~4℃)条件下贮存12 d,分别测定其pH值、水分活度、硫代巴比妥酸反应物(thiobarbituric acid reactive substance,TBARs)值、感官评分及微生物菌相等指标的变化。结果表明:随着冷藏时间的延长,气调包装酱卤鸭食管的感官品质显著降低、pH值显著下降,而TBARs值呈显著上升趋势,水分活度呈下降趋势,但下降幅度很小;将分离纯化后的腐败菌采用16S rDNA测序方法进行鉴定,发现冷藏条件下气调包装酱卤鸭食管中的优势腐败菌主要有副黄假单胞菌、特基拉芽孢杆菌、肉芽肿克雷伯氏菌和香坊肠杆菌。In order to study the quality changes of modified atmosphere-packaged(MPA)sauced duck esophagus under cold storage conditions,MPA sauced duck esophagus without any antimicrobial was stored under refrigeration(0–4℃)for 12 days.Changes in pH value,water activity,thiobarbituric acid reactive substance(TBARs)value,sensory evaluation score and microbial flora were determined during the storage period.The results showed that with the prolongation of storage time,the sensory quality of MPA duck esophagus decreased significantly,and so did the pH value.In addition,the TBARs value showed a significant upward trend,while the water activity decreased but only slightly.The dominant spoilage bacteria in MPA sauced duck esophagus were Pseudomonas parafulva,Bacillus tequilensis and Klebsiella granulomatis and Enterobacter xiangfangensis,as identified by 16S rDNA sequencing.

关 键 词：气调包装 酱卤鸭食管 理化指标 优势腐败菌 

分 类 号：TS251.1[轻工技术与工程—农产品加工及贮藏工程]