不同包装方式对高水分含量肉粉肠微生物菌群及品质特性的影响  

Effects of Different Packaging Methods on Microbial Community and Quality Properties of Starch-Meat Sausages with High Moisture Content

作　　者：李其轩 陈倩[1] 王浩[1] 孔保华[1] LI Qixuan;CHEN Qian;WANG Hao;KONG Baohua(School of Food Science,Northeast Agricultural University,Harbin 150030,China)

机构地区：[1]东北农业大学食品学院,黑龙江哈尔滨150030

出　　处：《食品科学》2021年第5期237-245,共9页Food Science

基　　金：黑龙江省“百千万”工程重大科技专项(2019ZX07B03)。

摘　　要：为研究不同包装方式对高水分含量肉粉肠微生物菌群和品质特性的影响,本研究分别对肉粉肠进行托盘包装和真空包装,并测定其在(20±1)℃、相对湿度60%下贮藏过程中的品质变化。结果表明:产品初期水分含量和水分活度分别为70.30 g/100 g和0.984,且在贮藏期间略有降低。真空包装产品贮藏期间微生物生长速率明显低于托盘包装组,托盘包装组和真空包装组分别于第4、6天(4.55(lg(CFU/g))和4.67(lg(CFU/g)))接近国家标准上限5.00(lg(CFU/g)),且分别于第8、12天时严重腐败。托盘包装组主要腐败菌是贝莱斯芽孢杆菌,真空包装组主要腐败菌是绿色魏斯氏菌和清酒乳杆菌。随贮藏期延长,托盘包装组的pH值呈先显著下降后显著升高的趋势(P<0.05),而真空包装组的pH值呈显著下降趋势(P<0.05)。电子鼻分析结果表明腐败后托盘包装组有氮氧化合物和硫化物气味,而真空包装组主要具有酸味。感官评定结果表明,相同贮藏期真空包装组得分明显高于托盘包装组。综上,相比托盘包装,真空包装更有利于肉粉肠贮藏过程中品质的保持,从而延长其货架期。In order to study the effects of different packaging methods on the microbial community and quality properties of starch-meat sausages with high moisture content,the quality change of tray-packaged(TP)and vacuum-packaged(VP)sausages was measured during storage at(20±1)℃and 60%relative humidity.The results revealed that moisture content and moisture activity were determined to be 70.30 g/100 g and 0.984 before storage(day 0),respectively,and somewhat decreased during storage.The microbial growth rate in VP samples was significantly slower than that in TP samples during storage.Total bacterial counts were 4.55 and 4.67(lg(CFU/g))in TP and VP samples after 4 and 6 days of storage,respectively,which were close to the maximum limit of the national standard,5.00(lg(CFU/g)),and the samples became seriously spoiled after 8 and 12 days,respectively.The 16S rDNA sequencing results showed that the main spoilage bacteria in TP samples were Bacillus velezensis,while those in VP samples were Weissella viridescens and Lactobacillus sakei.The pH of TP samples significantly decreased first and then increased significantly(P<0.05),while the pH of VP samples continuously decreased significantly(P<0.05)with the extension of storage time.The results of electronic nose analysis showed that spoiled TP samples had obvious odors like nitrogen oxides and sulfides whereas spoiled VP samples had obvious sour odor.In sensory evaluation,VP samples scored significantly higher than did TP samples at the same storage period.In conclusion,compared with tray packaging,vacuum packaging is more conducive to the quality maintenance of starch-meat sausages during storage and consequently shelf life extension.

关 键 词：托盘包装 真空包装 肉粉肠 微生物菌群 品质 

分 类 号：TS251.51[轻工技术与工程—农产品加工及贮藏工程]