冰鲜鸽腐败菌菌相变化及品质相关性分析  

Correlation Analysis of Spoilage Bacteria and Quality of Chilled Pigeon

作　　者：王辉[1,2,3] 冯钰敏 曾晓房 刘巧瑜[1,2,3] 陈伟波 WANG Hui;FENG Yu-min;ZENG Xiao-fang(College of Light Industry and Food Technology,Zhongkai University of Agriculture and Engineering,Guangzhou,Guangdong 510550;Guangdong Meat Pigeon Engineering Technology Research Center,Meizhou,Guangdong 514000;Meizhou Meat Pigeon Health Breeding and Ladder Processing Engineering Technology Research Center,Meizhou,Guangdong 514000)

机构地区：[1]仲恺农业工程学院轻工食品学院,广东广州510550 [2]广东省肉鸽工程技术研究中心,广东梅州514000 [3]广东省梅州市肉鸽健康养殖与梯次加工工程技术研究中心,广东梅州514000 [4]广东省梅州市金绿现代农业发展有限公司,广东梅州514000

出　　处：《安徽农业科学》2021年第5期189-191,228,共4页Journal of Anhui Agricultural Sciences

基　　金：2019年广东省科技专项资金项目(2019A0103001);广州市科技计划项目(201704020028,201704020029)。

摘　　要：[目的]了解鸽肉在4℃条件下贮藏过程中腐败菌菌相的变化和鸽肉品质变化的规律及两者的相关性。[方法]对鸽肉中的假单胞菌、乳酸菌、肠杆菌、热死环丝菌和菌落总数、pH、挥发性盐基氮(TVB-N)、感官评价等指标进行研究。[结果]冷藏初期,乳酸菌数量最高;随着贮藏时间的延长,假单胞菌数量逐渐占据优势。pH呈先降低后增高的变化趋势;TVB-N值和菌落总数在贮藏过程中持续上升,在冷藏时间为11 d时,均超过国家新鲜肉标准;感官品质以气味及组织状态变化为主。相关性分析表明,腐败菌数、菌落总数与TVB-N值呈极显著正相关,与感官评分呈极显著负相关;与pH的相关性不显著。pH可能不适合作为冰鲜鸽肉品质检测的重要指标。[结论]该研究可为冰鲜鸽的保鲜提供参考。[Objective]In order to reveal the changes of spoilage bacteria in pigeon meat during storage at 4℃and the relationship between them.[Method]The indexes of Pseudomonas,Lactic acid bacteria,Enterobacteriaceae,Thermodead hyphae,total bacterial count,pH value,TVB-N value and sensory evaluation of pigeon meat were studied.[Result]The number of lactic acid bacteria was the most at the beginning of cold storage,and the number of Pseudomonas gradually occupied the dominant position with the extension of storage time.The results showed that pH value decreased first and then increased;TVB-N value and total bacterial count continued to rise during storage,which exceeded the national fresh meat standard when the cold storage time was 11 days;sensory quality was mainly affected by odor and tissue state.Correlation analysis showed that the number of spoilage bacteria and the total number of colonies were significantly positively correlated with TVB-N value,and negatively correlated with sensory score,but not with pH value.Therefore,pH value may not be suitable as an important index for the quality detection of chilled pigeon meat.[Conclusion]The study can provide reference for preservation of chilled pigeon.

关 键 词：冰鲜鸽 腐败菌 品质变化 相关性 

分 类 号：TS201.3[轻工技术与工程—食品科学]