保鲜剂对恩施黑猪冷鲜肉真菌多样性的影响研究  

Effects of preservatives on fungal diversity of Enshi black pig chilled meat

作　　者：杨江 张莹 廖鄂 彭利娟 路洪艳[1,2,3] 王海滨 YANG Jiang;ZHANG Ying;LIAO E;PENG Li-Juan;LU Hong-Yan;WANG Hai-Bin(College of Food Science and Engineering,Wuhan Polytechnic University,Wuhan 430023,China;Hubei Key Laboratory for Processing and Transformation of Agricultural Products,Wuhan 430023,China;Institute of Meat Processing and Safety,Wuhan Polytechnic University,Wuhan 430023,China)

机构地区：[1]武汉轻工大学食品科学与工程学院,武汉430023 [2]农产品加工与转化湖北省重点实验室,武汉430023 [3]武汉轻工大学肉类加工与安全研究所,武汉430023

出　　处：《食品安全质量检测学报》2023年第7期65-71,共7页Journal of Food Safety and Quality

基　　金：2019年恩施州科技计划项目(D20190022);农产品加工与转化湖北省重点实验室开放课题项目(2020-01)。

摘　　要：目的 探究保鲜剂对恩施黑猪冷鲜肉真菌多样性的影响。方法 采用高通量测序技术对腐败恩施黑猪冷鲜肉进行真菌多样性分析,并使用欧氏距离评价其组间距离。结果 样品的优势真菌门主要为Ascomycota(子囊菌门),相对丰度达99.00%。主要真菌属为Candida(假丝酵母属)和Yarrowia(耶氏酵母属),相对含量分别为95.39%和0.20%。其中Candida为主要的优势真菌属,其仅在丁香油和鱼精蛋白两个处理组的相对含量低于85%,其余处理组中均高于95%。β多样性分析发现,丁香油和鱼精蛋白处理组的菌群结构相似,和其他9组菌群结构具有显著差异(P<0.05)。结论 丁香油与鱼精蛋白对恩施黑猪冷鲜肉中的优势真菌属具有一定的抑制作用。Objective To explore the effects of preservatives on fungal diversity of Enshi black pig chilled meat.Methods High-throughput sequencing technology was used to analyze the fungal diversity of spoiled Enshi black pork chilled meat,and Euclidean distance was used to evaluate the distance between groups.Results The dominant fungal phylum in the all groups were mainly Ascomycota,with a relative abundance of 99.00%.The main fungal genera were Candida and Yarrowia,with abundant of 95.39%and 0.20%,respectively.Candida was the main dominant fungal genus,and its relative content was less than 85%in the clove essential oil and protamine treatment group,and was higher than 95%in the other treatment groups.Theβdiversity analysis showed that the bacterial community structure of clove essential oil and protamine treatment groups was similar,which was significantly different from the other 9 groups(P<0.05).Conclusion Clove essential oil and protamine have a certain inhibitory effect on the dominant fungi in Enshi black pork chilled meat.

关 键 词：恩施黑猪 冷鲜肉 高通量测序 真菌多样性 保鲜剂 

分 类 号：TS251.51[轻工技术与工程—农产品加工及贮藏工程]