绿色魏斯氏菌对真空包装低温火腿的致腐效应研究  

Study on the spoilage effect of Weissella viridescens on vacuum-packed low-temperature ham

作　　者：丁珊珊 蔡淑珍[2] 韩衍青 徐幸莲[1] DING Shanshan;CAI Shuzhen;HAN Yanqing;XU Xinglian(Key Laboratory of Meat Processing and Quality Control,Ministry of Education,Nanjing Agricultural University,Nanjing 210095,China;Guangdong Institute of Microbiology,Guangzhou 510070,China;Physical and Chemical Testing Center of Jiangsu Province,Nanjing 210042,China)

机构地区：[1]南京农业大学肉品加工与质量控制教育部重点实验室,江苏南京210095 [2]广东省微生物研究所,广东广州510070 [3]江苏省理化测试中心,江苏南京210042

出　　处：《南京农业大学学报》2020年第1期164-171,共8页Journal of Nanjing Agricultural University

基　　金：国家自然科学基金项目(31701673);国家重点研发计划项目(2016YFD0401204)

摘　　要：[目的]本文旨在揭示绿色魏斯氏菌对真空包装低温火腿的致腐效应,深入挖掘该腐败菌的致腐特性,为低温火腿货架期预测提供理论依据。[方法]以1×104CFU·g^-1的接种量将绿色魏斯氏菌接种到低温火腿上后进行真空包装,在4℃条件下储藏21 d,间隔一定时间取样,对低温火腿中菌落数、pH值、挥发性盐基氮含量(TVB-N)、感官、生物胺含量以及挥发性物质进行测定分析。[结果]将绿色魏斯氏菌接种到低温火腿上后,菌落数由初始接种(0 d)的4.38 lg(CFU·g^-1)显著增加至储藏6 d的9.06 lg(CFU·g^-1)(P<0.05);pH值由初始6.35(0 d)显著下降至6 d的6.07,在14 d下降至最低(5.52);感官审评结果表明,接种绿色魏斯氏菌火腿的气味在9 d发生显著变化,色泽和质地在14 d发生显著变化,直至21 d完全腐败。接种绿色魏斯氏菌火腿中的酪胺含量在14 d显著升高,其他生物胺含量未见显著变化。随着储藏期的延长,接种绿色魏斯氏菌火腿中的酸类物质、酯类物质、酮类物质和其他物质的相对含量呈增加趋势,萜类物质的相对含量减少;进一步分析发现,引起上述物质增加或降低贡献最大的化合物分别为酸类物质中的乙酸、酯类物质中的乳酸乙酯、酮类物质中的2-乙基-3-羟基-4-吡喃酮、其他物质中的二氧化碳以及萜类物质中的茴香脑。[结论]绿色魏斯氏菌可以利用低温火腿中的营养成分产生乙酸等物质,导致低温火腿快速腐败,且其对低温火腿的气味影响最为显著。[Objectives]In order to reveal the spoilage effect of Weissella viridescens on vacuum-packed low-temperature ham,the spoilage characteristics of the bacterium were further explored,which provided theoretical guidance for the prediction of shelf life of low-temperature ham.[Methods]W.viridescens was connected to low-temperature ham at a concentration of 1×104 CFU·g-1,vacuum packed,and stored at 4℃for 21 days.Sampling at regular intervals,the colony number,pH value,total volatile basic nitrogen(TVB-N)content,sensory,biogenic amine content and volatile compound in low-temperature ham were measured and analyzed.[Results]After inoculation of W.viridescens to low-temperature ham,the number of colonies increased significantly from 4.38 lg(CFU·g-1)of initial inoculation(0 d)to 9.06 lg(CFU·g-1)on 6 days of storage(P<0.05),and the pH value of low-temperature ham decreased rapidly,from the initial 6.35(0 d)to 6.07 on 6 days(P<0.05),and decreased to the lowest 5.52 on 14 days.Sensory evaluation found that the odor of ham inoculated with W.viridescens changed significantly on 9 days,and the color and texture changed significantly on 14 days,and the ham was completely spoiled on 21 days.The content of tyramine in ham inoculated with W.viridescens increased significantly on 14 days.There was no significant change in other biogenic amines.With the prolongation of storage period,the relative content of acids,esters,ketones and other substances in ham inoculated with W.viridescens increased,and the relative content of terpenoids decreased.Further analysis revealed that the compounds that contributed the most to the increase or decrease of the above substances were acetic acid in the acids,ethyl lactate in the esters,2-ethyl-3-hydroxy-4-pyrone in ketones,carbon dioxide in other substances and cis-anethol in terpenoids.[Conclusions]W.viridescens can use nutrients in low-temperature ham to produce acetic acid and other substances,causing rapid spoilage of low-temperature ham,and its effect on the odor of low-temperature ham is

关 键 词：绿色魏斯氏菌 低温火腿 腐败 生物胺 挥发性物质 

分 类 号：TS251.6[轻工技术与工程—农产品加工及贮藏工程]