真空包装鸡肉肠产气微生物分离鉴定及胀袋原因探析  

Isolation and Identification of Gas-Producing Microorganisms in Vacuum-Packed Chicken Sausage and Analysis of Reason for Blown Pack Spoilage

作　　者：杨宇恒 郑宇航 王文卓 刘芳[2] 张新笑 孙芝兰 YANG Yuheng;ZHENG Yuhang;WANG Wenzhuo;LIU Fang;ZHANG Xinxiao;SUN Zhilan(School of Food and Biological Engineering,Jiangsu University,Zhenjiang 212013,China;Institute of Agricultural Products Processing,Jiangsu Academy of Agricultural Sciences,Nanjing 210014,China)

机构地区：[1]江苏大学食品与生物工程学院,江苏镇江212013 [2]江苏省农业科学院农产品加工研究所,江苏南京210014

出　　处：《肉类研究》2024年第4期36-42,共7页Meat Research

基　　金：江苏省农业自主创新资金项目(CX(22)3063);国家自然科学基金面上项目(31972140)。

摘　　要：为研究真空包装鸡肉肠胀袋腐败原因,首先利用高通量测序技术和传统分离培养法分析引起真空包装鸡肉肠胀袋腐败的优势菌属,然后对所需原料、辅料、加工环境及不同加工阶段鸡肉肠携带的微生物种类进行分析,以期探明引起鸡肉肠胀袋的主要菌属和来源。结果表明:梭状芽孢杆菌(Clostridium)是胀袋真空包装鸡肉肠腐败的主要菌属,从4份胀袋鸡肉肠中均分离出产气荚膜梭菌(C.perfringens),鸡肉原料、辅料中均未有梭菌属检出,鸡胸肉解冻台面、灌肠机和斩拌刀具有产气荚膜梭菌检出,说明梭状芽孢杆菌,尤其是产气荚膜梭菌是引起真空包装鸡肉肠胀袋的主要原因,其污染主要来自于加工环境。In order to investigate the reason for blown pack spoilage(BPS)in vacuum-packed chicken sausage,high-throughput sequencing technology and traditional isolation and culture method were used to analyze the dominant bacterial genera that cause BPS.Then,the microorganisms from raw materials,auxiliary materials,the processing environment and chicken sausage in different processing stages were identified to confirm the main species and sources of bacteria causing BPS.The results showed that Clostridium was the dominant bacterial genus responsible for BPS in vacuum-packed chicken sausage.Clostridium perfringens was isolated from all four BPS chicken sausages.Clostridium was not detected in raw or auxiliary materials but rather on the thawing table of chicken breast meat,the sausage stuffer and the chopper mixer.Therefore,Clostridium,especially C.perfringens,was the main cause of BPS in vacuum-packed chicken sausage,which mainly came from the processing environment.

关 键 词：鸡肉肠 胀袋 腐败 真空包装 微生物多样性 

分 类 号：TS251.65[轻工技术与工程—农产品加工及贮藏工程]