摘要
将小肠结肠炎耶尔森氏菌接种到无该菌污染的冷鲜鸡肉上,测定接种前后于4℃贮藏的冷鲜鸡肉在第0、2、4、6、8、10天时的理化指标和微生物指标,包括p H值、挥发性盐基氮值(Total Volalite Base Nitrogen,TVBN)、菌落总数、嗜冷菌总数以及耶氏菌总数,并综合感官评价结果分析各指标间的相关性。最后通过结合16S r DNA基因序列分析及PCR扩增方法鉴定冷鲜鸡肉在贮藏过程中的菌相组成变化。实验结果表明:接种前后,冷鲜鸡肉的TVB-N值、菌落总数、嗜冷菌总数、耶氏菌总数都随贮藏时间延长而增大;p H值呈波动上升再下降趋势;感官评定分数一直下降;货架期由8 d缩短到6 d。从菌相鉴定结果中发现,假单胞菌属、希瓦氏菌属在贮藏过程中一直处于优势地位,且在贮藏后期检出了罕见的哈夫尼亚菌属。
The uncontaminated chilled chicken was inoculated by Yersinia enterocolitica,and then the physical and chemical indexes and microbial indexes of un-inoculated and inoculated chicken both chilled at 4 ℃ for 0,2,4,6,8,10 days were measured,including p H value,Total Volatile Base Nitrogen,total number of colonies,psychrophilic bacteria as well as the total number of Yersinia enterocolitica,and the correlation between the indexes was analyzed by combination with the sensory index. Finally,the phase composition of the bacteria during storage was identified through 16 S r DNA gene sequence analysis combined with PCR amplification. The results showed that TVB-N value,the total number of colonies,psychrophilic bacteria,and the total number of Yersinia enterocolitica increased with the extension of storage time. p H value fluctuated and changed over time. Sensory evaluation score showed a trend of decrease. The Shelf life shortened from 8 days to 6 days. The results of bacterial phase showed that Pseudomonas and Shewanella were dominant during storage and Hafnia,rare species,was detected in chilled chicken at the later stage of storage.
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2016年第5期228-233,共6页
Food and Fermentation Industries
基金
广东高校2014年度创新强校工程特色创新类项目(KA1548811)
仲恺农业工程学院研究生科技创新基金项目(KA151495005)
