真空即食鸭肉制品中致松包细菌的溯源及灭菌条件探讨  

Study on the source and sterilization conditions of bacteria causing loose encapsulation in vacuum-packed ready-to-eat duck meat products

作　　者：黄惠琳 韦涛 李鑫 谢耐珍 黄丽姣 李雪梅 王茵 姚海棠 唐雍 唐臻睿 HUANG Hui-Lin;WEI Tao;LI Xin;XIE Nai-Zhen;HUANG Li-Jiao;LI Xue-Mei;WANG Yin;YAO Hai-Tang;TANG Yong;TANG Zhen-Rui(Guangxi-Asean Food Inspection Center,Nanning 530025,China;School of Public Health Guangxi Medical University,Nanning 530021,China;Guangxi Chunjiang Food Co.,Ltd.,Nanning 530313,China)

机构地区：[1]广西-东盟食品检验检测中心,南宁530025 [2]广西医科大学公共卫生学院,南宁530021 [3]广西春江食品有限公司,南宁530313

出　　处：《食品安全质量检测学报》2024年第19期122-130,共9页Journal of Food Safety and Quality

基　　金：广西壮族自治区市场监督管理局科技计划项目(GXSJKJ2023-24)。

摘　　要：目的检测导致真空即食鸭肉制品松包的细菌,探讨致松包菌的灭菌条件,降低松包产品带来的食品安全风险。方法首先对松包和合格产品进行微生物检测,找出导致产品松包的微生物;其次对鸭肉制品原料、不同加工程度的鸭肉制品、生产车间环境、生产工具等环节进行微生物检测,寻找污染源;对本实验分离的植物乳杆菌进行菌液的温度耐受实验,探究植物乳杆菌温度耐受条件及灭活温度条件;并比较在相同的煮制条件下,不同解冻方式和超高压灭菌参数与植物乳杆菌的阳性检出率的相关性。结果松包鸭肉制品中的主要优势菌为植物乳杆菌,该菌来源于鸭肉制品生原料。植物乳杆菌的菌液在60℃,10 min处理后,存活菌落总数急剧减少。进一步的研究发现,静水解冻的鸭肉制品在后续的产品灭菌表现中优于室温空气解冻的鸭肉制品。适合本产品的超高压灭菌最佳参数为600MPa,5min。结论鸭肉制品生原料中的植物乳杆菌,在煮制环节未被完全杀灭是真空即食鸭肉制品松包的主要原因。通过选择合适的解冻方式和超高压灭菌参数,有助于食品中微生物的杀灭,降低松包率。企业应对产品生产流程进行监控,制定相应的防控措施,确保食品安全。Objective To detect the bacteria that cause blown pack spoilage in vacuum-packaged ready-to-eat duck meat products,explore the sterilization conditions for the bacteria causing blown pack spoilage,reduce the food safety risks brought by blown pack spoilage products.Methods Firstly,conduct a microbial test on the blown pack spoilage products to identify the microorganisms caused the blown pack spoilage problem and then,perform microbial tested on the raw materials of duck meat products,duck products at different stages of processing,the manufactured facility environment,and production tools to locate the source of contamination.Conduct temperature tolerance experiments on the isolated Lactobacillus plantarum to explore its temperature endurance and inactivation conditions,and compared the correlation between different thawing methods and high-pressure sterilization parameters with the positive detection rate of Lactobacillus plantarum under the same cooked conditions.Results The primary dominant bacteria in blown pack spoilage duck products was Lactobacillus plantarum,which originated from the raw materials of the duck products.The viable count of Lactobacillus plantarum decreased dramatically after the bacterial suspension was treated at 60℃for 10 minutes.Further research had found that duck meat products thawed under static water showed better performance in subsequent sterilization processes compared to those thawed in room temperature air.The optimal ultra-high-pressure sterilization parameters suitable for this product were 600 MPa for 5 minutes.Conclusion Lactobacillus plantarum in raw materials of duck meat products is not completely killed in the cooking process,which is the main reason for the loose packaging of vacuum ready-to-eat duck meat products.By selecting the appropriate defrosting method and ultrahigh pressure sterilization parameters,it is helpful to kill microorganisms in food and reduce the loose packet rate.Enterprises shall monitor the production process of products and formulate correspon

关 键 词：真空即食鸭肉制品 松包 植物乳杆菌 超高压灭菌 质量控制 食品安全 

分 类 号：TS251.6[轻工技术与工程—农产品加工及贮藏工程]