冰鲜鸡肉腐败微生物检测技术研究进展  

Progress in Detection Techniques for Spoilage Organisms in Chilled Chicken Meat

作　　者：王影 王蕊 何鸿举[1] 马汉军[1] WANG Ying;WANG Rui;HE Hongju;MA Hanjun(College of Food Science,Henan Institute of Science and Technology,Xinxiang 453003,China;Henan Shuanghui Investment and Development Co.Ltd.,Luohe 462000,China)

机构地区：[1]河南科技学院食品学院,河南新乡453003 [2]河南双汇投资发展股份有限公司,河南漯河462000

出　　处：《肉类研究》2022年第11期60-66,共7页Meat Research

基　　金：河南省重大科技专项项目(221100110500);中国博士后科学基金项目(2018M632767);河南省科技攻关项目(182102310060);河南省青年人才托举工程项目(2018HYTP008);河南科技学院高层次人才引进项目(2015015)。

摘　　要：作为餐桌上常见食材,鸡肉质地鲜美且富含必需氨基酸,脂肪、胆固醇含量低,日渐成为重要的消费食品之一。冰鲜鸡肉极易受到微生物污染而发生腐败,影响货架期,危害人体健康。本文主要介绍冰鲜鸡肉中优势腐败菌的传统分析检测方法、分子印迹技术、聚合酶链式反应技术、高通量测序技术等研究进展,为冰鲜鸡肉的食品安全和贮藏保鲜提供参考。As a common food on the table,chicken is delicious and rich in essential amino acids,low in fat and cholesterol,and has become one of the most important consumer foods.Chilled chicken meat is highly susceptible to microbial contamination and spoilage,affecting the shelf life and endangering people’s health.This paper introduces the application of traditional analytical methods,molecular imprinting technology(MIT),polymerase chain reaction(PCR)and highthroughput sequencing for the detection of the dominant spoilage bacteria in chilled chicken meat so as to provide a reference for ensuring the food safety and developing appropriate techniques for the storage and preservation of chilled chicken.

关 键 词：冰鲜鸡肉 微生物污染 优势腐败菌 新技术 

分 类 号：TS251.5[轻工技术与工程—农产品加工及贮藏工程]