摘要
肉品安全是一个重要的研究课题,预测肉品微生物的变化是监测食品货架期的基础,它根据食品微生物在不同加工技术、储藏和流通条件下的变化规律,通过建立模型和计算机处理,判断食品内主要致病菌和腐败菌生长或残存的动态变化,从而对食品的质量和安全性作出快速评估和预测。生鲜肉食品的腐败主要是生产加工过程中微生物污染所致,不同的微生物在特定的条件下生长速率不同,因此不同冷鲜肉类上的特定腐败菌也有所不同。根据微生物在特定的肉类以及环境条件下的生长规律构建微生物预测模型,从而进行货架期预测。综述各种冷鲜肉上的腐败菌以及当前的微生物预测模型种类,并展望该领域的发展方向。
Meat safety is an important research topic.The prediction of changes of microorganisms in meat lays a solid foundation for the monitoring of food shelf-life.It makes a rapid assessment and prediction of the food quality and safety through model establishment and computer processing to judge the dynamic changes of the growth or residual of main pathogenic and spoilage bacteria in food according to the change law of food microorganisms under different processing technology,storage and circulation conditions.The corruption of fresh meat is mainly caused by microbial contamination in the process of production and processing,and different microorganisms have different growth rates under specific conditions,therefore,the specific spoilage bacteria in different chilled meat are also different.According to the growth law of microorganisms in specific meat and under environmental conditions,a microbial prediction model was constructed to predict the shelf life.Various kinds of spoilage bacteria in chilled meat and the current types of microbial prediction models are summarized,and the development direction in this field are prospected.
作者
邓森荣
向蓉
魏琦麟
康桦华
彭新宇
袁明贵
徐志宏
DENG Senrong;XIANG Rong;WEI Qilin;KANG Huahua;PENG Xinyu;YUAN Mingui;XU Zhihong(College of Animal Science and Technology,Zhongkai University of Agriculture Engineering,Guangzhou 510225,China;Institute of Animal Health,Guangdong Academy of Agricultural Sciences,Guangzhou 510640,China;Zhaoqing Branch,Guangdong Laboratory for Lingnan Modern Agriculture,Zhaoqing 526100,China)
出处
《广东农业科学》
CAS
2021年第3期133-141,共9页
Guangdong Agricultural Sciences
基金
广东省重点领域研发计划(2019B020225001)
广东省农业科技创新及推广体系建设项目“广东省生猪屠宰标准化企业建设评估与研究项目”(2020)。
关键词
微生物
预测模型
冷鲜肉
腐败菌
贷架期
microorganism
prediction model
chilled meat
spoilage bacteria
food shelf-life
