不同高阻隔包装材料对烤鸭微生物及菌群多样性的影响  

Effect of Different High Barrier Packaging Materials on Physicochemical Properties and Microbial Community Diversity of Roast Duck

作　　者：穆罡 罗欣[1,2] 梁荣蓉 董鹏程[1] 毛衍伟[1] 朱立贤[1] 张一敏[1] 杨啸吟[1] MU Gang;LUO Xin;LIANG Rongrong;DONG Pengcheng;MAO Yanwei;ZHU Lixian;ZHANG Yimin;YANG Xiaoyin(College of Food Science and Engineering,Shandong Agricultural University,Tai’an 271018,China;Jiangsu Collaborative Innovation Center of Meat Production and Processing,Quality and Safety Control,Nanjing 210095,China)

机构地区：[1]山东农业大学食品科学与工程学院,山东泰安271018 [2]江苏省肉类生产与加工质量安全控制协同创新中心,江苏南京210095

出　　处：《食品科学》2020年第3期171-177,共7页Food Science

基　　金：“十三五”国家重点研发计划重点专项（2016YFD040150503）;山东省“双一流”奖补资金项目（SYL2017XTTD12）

摘　　要：为研究不同阻隔性包装材料对烤鸭品质影响的差异性,本研究采用3种不同类型高阻隔包装材料(镀氧化硅类、乙烯醇聚合物、聚偏二氯乙烯)对烤鸭进行真空包装,以聚乙烯/尼龙包装为对照,然后在4℃下分别贮藏21 d,检测此期间烤鸭的挥发性盐基氮(total volatile basic nitrogen,TVB-N)含量、肉色、微生物(菌落总数、乳酸菌和肠杆菌数),并用高通量测序技术观察了不同样品的微生物多样性变化。结果表明:镀氧化硅包装可以有效抑制TVB-N的产生,在贮藏第21天时其含量最低,且低于20 mg/kg,并可抑制微生物的生长;通过高通量测序技术观察了不同样品的微生物多样性变化,贮藏时间和包装材料对烤鸭的微生物菌落结构有明显影响,在贮藏过程中,乳酸菌菌属与魏斯氏菌属是镀氧化硅材料包装烤鸭样品的优势菌群;乳酸菌属、魏斯氏菌属、假单胞菌属、类香味菌属、肉食杆菌属是乙烯醇聚合物材料包装烤鸭的优势菌群;乳酸菌属、魏斯氏菌属、热杀索丝菌属、弧菌属是聚偏二氯乙烯材料包装烤鸭的优势菌群。对比发现,镀氧化硅类材料对假单胞菌、类香味菌属、热杀索丝菌等的抑制是其有效保持烤鸭的品质、延长其货架期的主要原因。综上,镀氧化硅类高阻隔真空包装材料可有效抑制微生物生长、保持烤鸭的品质。In this present study,the effects of three types of high barrier packaging materials,including silicon oxide plating(SOP),poly(vinyl alcohol)(PVA),and polyvinylidene chloride(PVDC),on the quality of roast duck were compared.Polyethylene/nylon packaging was used as a control.All samples were vacuum packaged and stored for up to 21 days at 4℃.The total volatile basic nitrogen(TVB-N)content,color and microbial counts were determined during the storage period,and the microbial community diversity was analyzed using high-throughput sequencing technology.The results showed that in addition to inhibiting microbial growth,SOP could effectively inhibit the production of TVB-N and the minimum value occurred on day 21 of storage,lower than 20 mg/kg.Both storage time and packaging materials had significant effects on the microbial community structure in roast duck.Lactobacillus and Weissella were the dominant bacteria in SOP packaged samples.Lactobacillus,Weissella,Pseudomonas,Myroides,and Carnobacterium were the dominant bacteria in PVA packaged samples.Lactobacillus,Weissella,Thermophilus and Vibrio were the dominant strains in PVDC packaged samples.Comparative analysis showed that SOP was effective against Pseudomonas,Myroides and Thermophilus,thereby maintaining the quality and prolonging the shelf life of roast duck.Taken together,high barrier vacuum packing materials with silicon oxide coating can effectively maintain the quality of roast duck by inhibiting the growth of microorganisms.

关 键 词：烤鸭 高阻隔包装材料 微生物多样性 高通量测序 

分 类 号：TS251.68[轻工技术与工程—农产品加工及贮藏工程]