酱卤鸭脖冷藏期间品质变化与微生物菌群相关性分析  

Changes in Quality of Sauced Duck Necks during Cold Storage and Its Correlation with Microbial Community

作　　者：吴思纷 涂宗财[1,2] 郭德斌 胡新炎 李金林[1] 罗义勇 胡明明 WU Sifen;TU Zongcai;GUO Debin;HU Xinyan;LI Jinlin;LUO Yiyong;HU Mingming(National R&D Center for Freshwater Fish Processing,College of Life Science,Jiangxi Normal University,Nanchang 330022,China;State Key Laboratory of Food Science and Resources,Nanchang University,Nanchang 330047,China;Jiangxi Huangshanghuang Group Food Co.,Ltd.,Nanchang 330200,China)

机构地区：[1]江西师范大学生命科学学院国家淡水鱼加工技术研发专业中心,江西南昌330022 [2]食品科学与资源挖掘全国重点实验室,南昌大学,江西南昌330047 [3]江西煌上煌集团食品股份有限公司,江西南昌330200

出　　处：《食品工业科技》2024年第16期319-327,共9页Science and Technology of Food Industry

基　　金：江西省重大科技研发专项“揭榜挂帅”项目(20213AAF02024);国家自然科学基金项目(31660451);国家自然科学基金项目(33260635);江西省主要学科学术和技术带头人培养计划(20213BCJ22025)。

摘　　要：为探究酱卤鸭脖冷藏过程中品质变化与微生物菌群的相关性,以市售气调包装的酱卤鸭脖为研究对象,将其在4℃条件下冷藏1、4、7、10、13 d,分别测定其pH、硫代巴比妥酸反应产物(thiobarbituric acid reactive substances,TBARS)值、色泽、质构、菌落总数、总挥发性盐基氮(total volatile base nitrogen,TVB-N)含量以及微生物菌群等指标的变化。结果显示,酱卤鸭脖在冷藏过程中pH先下降后上升;亮度(L^(*))、红度(a^(*))、黄度(b^(*))和硬度均呈下降趋势,弹性、咀嚼性、内聚性和胶粘性先上升后下降;菌落总数、TVB-N和TBARS值均逐渐上升,其中菌落总数和TVB-N在第10 d超过可接受上限值。冷藏过程中微生物多样性逐渐降低,冷藏初期优势菌为红球菌属(Rhodococcus)、不动杆菌属(Acinetobacter)、尿素芽孢杆菌属(Ureibacillus)、共生短杆菌属(Symbiobacterium),冷藏末期优势菌为红球菌属、不动杆菌属、明串珠菌属(Leuconostoc)和乳杆菌属(Lactobacillus)。主坐标分析(principal co-ordinates analysis,PCoA)表明两个主坐标叠加解释度为74.03%,贮藏4 d后菌群结构开始出现差异;相关性分析显示明串珠菌属与酱卤鸭脖冷藏过程中的pH、菌落总数、TVB-N含量和TBARS值呈正相关,表明明串珠菌属是酱卤鸭脖贮藏过程的主要腐败菌。This study was undertaken in order to explore the correlation between the quality changes and microbial community in sauced duck necks during cold storage.Commercial sauced duck necks in modified atmosphere packaging were stored at 4℃for 1,4,7,10,and 13 days,and the changes in pH,thiobarbituric acid reactive substances(TBARS)value,color,texture,total bacterial count,total volatile base nitrogen(TVB-N)content,and microbial community were analyzed.The results showed that the pH initially decreased and then increased with storage time,while brightness(L^(*)),redness(a^(*)),yellowness(b^(*))and hardness exhibited a decreasing trend,and elasticity,chewiness,cohesiveness and adhesiveness showed an initial increase followed by a decrease.The total bacterial count,TVB-N and TBARS values all gradually increased during storage,with the total bacterial count and TVB-N exceeding the acceptable limits on the 10th day.Microbial diversity diminished gradually with storage time.At the initial stage of storage,the dominant bacteria were Rhodococcus,Acinetobacter,Ureibacillus and Symbiobacterium,while those in the late storage period were Rhodococcus,Acinetobacter,Leuconostoc and Lactobacillus.Principal co-ordinate analysis indicated the two principal coordinates explained 74.03%of the variation,and differences in microbial community composition occurred after 4 days of storage.Correlation analysis showed that Leuconostoc was positively correlated with pH,total bacterial count,TVB-N content and TBARS value during cold storage of sauced duck necks,indicating that Leuconostoc was the primary spoilage bacteria during storage.

关 键 词：酱卤鸭脖 品质变化 微生物菌群 相关性 

分 类 号：TS251.6[轻工技术与工程—农产品加工及贮藏工程]