不同包装方式对冷鲜鸡肉微生物菌群多样性的影响  

Effects of Different Packaging Methods on the Microbial Diversity in Chilled Chicken

作　　者：麦栩滔 王文卓 郑宇航 刘芳[2,3] 孙芝兰 徐为民[1,2,3] MAI Xutao;WANG Wenzhuo;ZHENG Yuhang;LIU Fang;SUN Zhilan;XU Weimin(School of Food and Pharmaceutical Engineering,Nanjing Normal University,Nanjing 210097,China;Institute of Agricultural Products Processing,Jiangsu Academy of Agricultural Sciences,Nanjing 210014,China;Jiangsu Provincial Key Laboratory of Food Quality and Safety(State Key Laboratory of Cultivation Base Co-established by the Provincial Department),Nanjing 210014,China)

机构地区：[1]南京师范大学食品与制药工程学院,江苏南京210097 [2]江苏省农业科学院农产品加工研究所,江苏南京210014 [3]江苏省食品质量安全重点实验室(省部共建国家重点实验室培育基地),江苏南京210014

出　　处：《食品工业科技》2023年第13期367-374,共8页Science and Technology of Food Industry

基　　金：江苏省农业自主创新资金【CX(22)3063】;国家自然科学基金面上项目(31972140);国家肉鸡产业技术体系专项资金(CARS-41)。

摘　　要：为研究不同包装方式对冷鲜鸡肉贮藏期间菌群组成的影响,本文利用Illumina MiSeq高通量测序分析了不同包装方式下的微生物多样性。结果表明,在4℃冷藏期间,MAP,VP和N_(2)包装能显著降低微生物数量和挥发性盐基氮含量。高通量测序表明冷鲜鸡肉贮藏初期菌种丰富度高,贮藏后期优势菌属逐渐演变为假单胞菌属、环丝菌属、不动杆菌属和希瓦氏菌属,说明它们能耐受较低的温度。与PP组相比,MAP组假单胞菌属和不动杆菌属的丰度分别降低14.8%和9.2%,而N_(2)组不动杆菌属和希瓦氏菌属的丰度分别降低9.6%和7.4%。VP组不动杆菌属、环丝菌属丰度下降8%和5.6%。不同包装方式对冷鲜鸡肉中的菌群影响较大,三种包装均能抑制不动杆菌属的生长,气调包装对假单胞菌属抑制效果较好,而充氮包装和真空包装对希瓦氏菌属和环丝菌属有较好的抑制效果,本研究也为未来冷鲜鸡肉所采用的包装方式提供理论基础。To investigate the effects of different packaging methods on microbial composition of chilled chicken during storage,the microbial diversity was analyzed by Illumina MiSeq high-throughput sequencing.The results showed that the modified atmosphere packaging(MAP),the vacuum packaging(VP)and the nitrogen-filled packaging(N_(2))could significantly reduce the number of microorganisms and volatile base nitrogen during refrigeration at 4°C compared with the pallet packed(PP)group.High-throughput sequencing showed that the bacterial species richness of chilled chicken was high in the early stage of storage.The dominant bacteria of chilled chickens in PP group at the later stage of storage were Pseudomonas,Brochothrix,Acinetobacter and Shewanella.It indicated that they could tolerate lower temperatures.Compared with the PP group,the abundance of Pseudomonas and Acinetobacter in MAP group decreased by 14.8%and 9.2%,respectively,while nitrogen-filled packaging reduced the abundance of Acinetobacter and Shewanella.by 9.6%and 7.4%,respectively.The abundance of Acinetobacter and Brochothrix decreased significantly by 8%and 5.6%after vacuum packaging.Different packaging methods could have a greater impact on the flora in chilled chicken meat.All three types of packaging could inhibit the growth of Acinetobacter and MAP had a better inhibitory effect on Pseudomonas,while nitrogen-filled packaging and vacuum packaging had a better inhibitory effect on Shewanella and Brochothrix.This study also provides a theoretical basis for the future packaging methods used in chilled chicken meat.

关 键 词：冷鲜鸡 气调包装 充氮包装 真空包装 微生物多样性 

分 类 号：TS251.55[轻工技术与工程—农产品加工及贮藏工程]