散装酱卤鸭肉制品中特定腐败菌的确定

Determination of special spoilage organisms in bulk sauced duck products

中文关键词:  酱卤鸭肉  腐败特性  特定腐败菌

英文关键词:sauced duck products  spoilage characteristics  special spoilage organisms

中文摘要:

      目的 确定散装酱卤鸭肉制品的特定腐败菌(special spoilage organisms, SSO)。方法 研究产品在4 ℃、25 ℃贮藏时的腐败特性, 并对理化指标、感官指标和微生物指标进行相关性分析。结果 散装酱卤鸭肉制品在25 ℃贮藏时, 乳酸菌(lactic acid bacteria, LAB)、肠杆菌科、葡萄球菌属与挥发性盐基氮(total volatile basic nitrogen, TVB-N)、感官极显著相关(P＜0.01), 最小腐败量(minimum spoilage, Ns)是7.09 lg(CFU/g); 4 ℃贮藏时, 嗜冷菌与硫代巴比妥酸反应物(thiobarbituric acid reactive substances, TBARS)、TVB-N和感官极显著相关(P<0.01), Ns为6.71 lg(CFU/g)。不同的贮藏条件下SSO不同, 嗜冷菌是散装酱卤鸭肉制品4 ℃贮藏的SSO, LAB、肠杆菌科和葡萄球菌属是该产品25 ℃贮藏的SSO。 结论 本研究可为有效建立该产品货架期预测模型、保证其品质安全性提供依据。

英文摘要:

      Objective To determination the special spoilage organisms (SSO) of bulk sauced duck products. Methods The physicochemical and sensory evaluation were analyzed during storage at 4 ℃ and 25 ℃, and the correlations of physical and chemical index, sensory indexes and microbial indexes with the amounts of microorganism were analyzed. Results lactic acid bacteria (LAB), Enterobacteriaceae and Staphylococcus had high amounts during storage at 25 ℃ and showed significant relations with total volatile basic nitrogen (TVB-N) and sensory evaluations (P<0.01), and minimum spoilage (Ns) was determined as 7.09 lg(CFU/g). Psychrophiles had high amounts during storage at 4 ℃ and showed significant relations with TBARS, TVB-N and sensory evaluations with higher Pearson correlations (P<0.01), and Ns was determined as 6.71 lg(CFU/g). Results showed that SSO was different under different storage conditions. LAB, Enterobacteriaceae and Staphylococcus should be the SSO of bulk sauced duck during storage at and 25 ℃, and Psychrophiles should be the SSO of bulk sauced duck during storage at 4 ℃. Conclusion This research can provide a theoretical foundation for development of a effective shelf-life prediction model and ensuring edible safety.