不同酱卤肉制品在加工中微生物多样性变化及溯源  

Change and Traceability of Microbial Diversity of Different Marinated Meat Products During Processing

作　　者：丁文燕 李苗云[1,2] 朱瑶迪 赵莉君 盖争艳[3] 孙灵霞 赵改名 周佳乐[1] DING Wen-yan;LI Miao-yun;ZHU Yao-di;ZHAO Li-jun;GAI Zheng-yan;SUN Ling-xia;ZHAO Gai-ming;ZHOU Jia-le(College of Food Science and Technology,Henan Agricultural University,Zhengzhou 450002,China;Henan Engineering Technology Research Center of Food Processing and Circulation Safety Control,Zhengzhou 450002,China;Henan Jiutian Testing Technology Co.,Ltd.,Xinxiang 453500,China)

机构地区：[1]河南农业大学食品科学技术学院,郑州450002 [2]河南省食品加工与流通安全控制工程技术研究中心,郑州450002 [3]河南九天检测技术有限公司,河南新乡453500

出　　处：《中国调味品》2024年第7期17-23,共7页China Condiment

基　　金：河南省重大科技专项(221100110500,231100110400);河南省高校科技创新团队项目(22IRTSTHN021);河南省科技攻关项目(232102110136);河南省联合基金(科技攻关)类(232103810023)。

摘　　要：酱卤肉制品作为我国传统熟肉类制品,因其自身性质及加工特性,极易遭受微生物污染。该研究对酱卤类产品在不同加工阶段的污染状况进行检测,从而找出引起产品微生物污染的关键环节及主要因素。结果显示,酱卤类产品从卤煮到包装环节微生物数量呈上升趋势,对各产品进行多样性分析,发现各产品间存在差异,烧鸡、猪头肉、鸭脖在冷却前期优势菌属分别为不动杆菌属(Acinetobacter,38.93%)、链球菌属(Streptococcus,19.38%)和金黄杆菌属(Chryseobacterium,63.26%),包装后期分别转变为不动杆菌属(Acinetobacter,39.70%)、魏斯氏菌属(Weissella,38.25%)和肠杆菌属(Enterobacter,57.92%)。对其加工环境进行溯源,发现卤煮车间的温度最高为(22.38±2.24)℃,且微生物污染也最严重,最高达(75.67±9.07)CFU/皿,推车、挡板、盛样筐等接触器械为主要污染点,是造成产品微生物污染的主要因素。该研究结果可为酱卤肉制品加工安全防控提供科学理论依据。As traditional cooked meat products in China,marinated meat products are highly susceptible to microbial contamination due to their inherent properties and processing characteristics.In this study,the contamination status of marinated products at different processing stages is detected,so as to identify the key links and main factors causing microbial contamination in the products.The results show that the number of microorganisms in marinated meat products shows an upward trend from boiling to packaging.The diversity analysis of various products is carried out,it is found that there are differences among various products,and in the early stage of cooling,the dominant bacterial genera of roasted chicken,pig head meat and duck neck are Acinetobacter(38.93%),Streptococcus(19.38%)and Chryseobacterium(63.26%)respectively,and the dominant bacterial genera change to Acinetobacter(39.70%),Weissella(38.25%)and Enterobacter(57.92%)respectively in the later stage of packaging.The processing environment is traced,it is found that the temperature of the cooking workshop is the highest of(22.38±2.24)℃,and the microbial contamination is the most severe,which is up to(75.67±9.07)CFU/vessel.The contact devices such as carts,baffles and sample baskets are the main pollution points,which are the main factors causing microbial contamination of products.This study results can provide a scientific theoretical basis for the safety prevention and control of the processing of marinated meat products.

关 键 词：酱卤肉制品 接触器具 微生物污染 加工过程 溯源 

分 类 号：TS251.61[轻工技术与工程—农产品加工及贮藏工程]