宫保鸡丁中优势腐败菌防腐的优化  

Optimization of Predominant Spoilage Bacteria in Kung Pao Chicken

作　　者：袁先铃 郑贻丹 黄莉 赵龙 林洪斌 YUAN Xianling;ZHENG Yidan;HUANG Li;ZHAO Long;LIN Hongbin(School of Biological Engineering,Sichuan University of Science&Engineering,Yibin 644000,China;School of Food and Bioengineering,Xihua University,Chengdu 610039,China)

机构地区：[1]四川轻化工大学生物工程学院,四川宜宾644000 [2]西华大学食品与生物工程学院,成都610039

出　　处：《四川轻化工大学学报（自然科学版）》2023年第3期28-35,共8页Journal of Sichuan University of Science & Engineering(Natural Science Edition)

基　　金：四川省科技计划项目(2020YFN0151);四川省大学生创新创业训练计划项目(201810622022)。

摘　　要：为了探究真空包装即食宫保鸡丁中的优势腐败菌,对其防腐工艺进行优化。通过平板划线分离方法分离纯化出宫保鸡丁中的细菌菌群后,以挥发盐基氮和菌落总数为指标进行腐败能力测定,再结合16S rDNA测序技术进行菌种鉴定,确定宫保鸡丁中的优势腐败细菌,并利用牛津杯法确定真空包装宫保鸡丁防腐剂的最佳配比。结果显示:筛选得到优势腐败细菌为嗜麦芽寡养单胞菌、约氏不动杆菌、大肠杆菌和鲁氏不动杆菌;最优的防腐剂配比为茶多酚0.18 g/kg,聚赖氨酸0.13 g/kg,壳聚糖2.90 g/kg。In order to investigate the dominant spoilage bacteria in vacuum-packed ready-to-eat diced Kung Pao Chicken and to optimize its preservative process.The bacterial flora in the diced Kung Pao chicken is isolated and purified by plate scribing separation method,and the spoilage ability is determined by volatile salt nitrogen and total colony count as indicators,and then the strain identification is combined with 16S rDNA sequencing technology to determine the dominant spoilage bacteria in the diced Kung Pao Chicken,and the optimal ratio of preservatives for the vacuum-packed diced Kung Pao Chicken is determined by Oxford cup method.The results show that the predominant spoilage bacteria are maltophilic oligotrophic monocytic bacteria,Acinetobacter johnsonli,Escherichia coli and Acinetobacter lwoffii,and the optimal ratio of preservatives is 0.18 g/kg of tea polyphenols,0.13 g/kg of polylysine and 2.90 g/kg of chitosan.

关 键 词：宫保鸡丁 优势腐败细菌 分离鉴定 防腐 

分 类 号：TS251.7[轻工技术与工程—农产品加工及贮藏工程]