摘要
为了探讨冷鲜鸡肉的主要腐败菌及其冷藏过程中菌相的变化,以鸡胸肉为原料,采用传统微生物培养方法和16S r DNA测序相结合方法对冷鲜鸡肉腐败菌进行了分离鉴定。研究腐败菌在冷藏过程中动态变化及冷藏对鸡肉品质的影响。结果表明:乳酸菌、葡萄球菌、肠杆菌、假单胞菌是冷鲜鸡鸡胸肉中的主要腐败菌。初始菌相构成中,乳酸菌和葡萄球菌所占比例最大,为35%,肠道杆菌占29%,假单胞菌占最少,仅为1%。冷藏末期,冷鲜鸡中主要腐败菌菌相构成发生了显著变化。葡萄球菌生长较慢占1%,假单胞菌占2%,乳酸菌占18%,肠道杆菌占79%。随着冷藏时间的延长各类腐败菌均呈现增长趋势,但增长速率不同。葡萄球菌初期增长较快,末期较慢,肠杆菌及乳酸菌反之,并逐渐成为优势菌群,假单胞菌则一直保持较慢的增长速度。质构和感官评价表明:随着冷藏时间的递增,冷鲜鸡胸肉弹性下降,黏度增加,9天后鸡肉开始腐败变味,感官品质明显变差。
In order to investigate the spoilage bacteria in chill fresh chicken and its quality change during the process of cold storage,the chicken breast was chosen as raw material,and the microorganisms in chicken breast were separated and identified by the traditional microbial cultivation combined with 16 S r DNA sequencing method. The changes of these microorganisms and sensory evaluation also were studied during the process of cold storage. The results showed that Lactic acid bacteria,Staphylococcus aureus,E. coli,and Pseudomonas were major spoilage bacteria in chicken breast. Lactic acid bacteria and Staphylococcus aureus accounted for the largest proportion of 35%,Enterobacteriaceae for 29%,Pseudomonas accounts for only 1% in initial bacteria phase. The constitution of major spoilage bacteria changed dramatically at the end of cold storage. The Staphylococcus grew more slowly,and accounted for1%,Pseudomonas accounted for 2%,lactic acid bacteria accounted for 18%,intestinal bacteria accounted for 79%.The change of each kind of spoilage bacteria during the process of storage showed a growing trend with the extension of storage time. But the growth rate was different. The Staphylococcus,Enterobacteriaceae and lactic acid bacteria had the same number in early storage,and Pseudomonas number was less. Late Staphylococcus grew fast at first and then slow,on the contrary,intestinal bacteria and lactic acid bacteria grew fast at late stage and became the predominant bacterium group. Pseudomonas always kept slow growth rate. Combined with the texture and the sensory evaluation,as the cold storage time increasing,chicken elasticity decreased,viscosity increased,the sour chicken began to be spoilage,sensory quality obviously changed.
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2016年第10期184-188,共5页
Food and Fermentation Industries
基金
广州市科信局(2014Y2-00187)
国家级大学生创新项目(201411347020)
关键词
鸡胸肉
腐败菌
分离
消长
chicken breast
spoilage bacterial
separate
change
