气调包装盐水鹅优势菌的初步研究
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摘要
研究气调包装(70%O_2∶30%N_2)盐水鹅在4℃保藏过程中的优势菌菌相构成。以冷鲜鹅为原料,经NaClO浸泡、淋洗,卤煮,沥干,以70%O_2∶30%N_2的比例气调包装,测定其菌落总数。结果表明:气调包装(70%O_2∶30%N_2)盐水鹅优势菌由假单胞菌(52.5%)、肠杆菌(31.1%)和热杀索丝菌(12.4%)构成。可通过改变气体比例及种类调整盐水鹅制品的菌相构成达到延长保质期的目的。
Mainly study the composition of the dominant bacteria in the modified atmosphere packaging (70%O_2∶ 30%N_2) salted goose at 4℃. Using chilled goose as raw material, soaked in NaClO, rinsed, marinated, drained, and packaged in a gas atmosphere of 70% O_2∶ 30% N_2,through determination total number of bacterial,microscopic observation and physiology biochemistry experiment. The results showed that, the modified atmosphere packaging salted goose (70% O_2∶ 30% N_2) were 52.5% Pseudomonas, 31.1% Enterobacter and 12.4% Brochothrixthermosphactum. So the compose and role of microbiology in salted goose was by changing gas proportion and species to prolong the shelf life.
Mainly study the composition of the dominant bacteria in the modified atmosphere packaging (70%O_2∶ 30%N_2) salted goose at 4℃. Using chilled goose as raw material, soaked in NaClO, rinsed, marinated, drained, and packaged in a gas atmosphere of 70% O_2∶ 30% N_2,through determination total number of bacterial,microscopic observation and physiology biochemistry experiment. The results showed that, the modified atmosphere packaging salted goose (70% O_2∶ 30% N_2) were 52.5% Pseudomonas, 31.1% Enterobacter and 12.4% Brochothrixthermosphactum. So the compose and role of microbiology in salted goose was by changing gas proportion and species to prolong the shelf life.
引文
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[2]姚尧,毕晓彤,白鸽,等.包装方式对冷鲜鸡肉贮藏品质的影响[J].食品科技,2018(9):152-157.
[3]栗云鹏,高晨,王蕊,等.气调包装保鲜技术对猪肉冷藏保鲜效果的影响[J].北京农学院学报,2017, 32(1):43-47.
[4]章彬.冷鲜鸡加工及贮藏过程中的微生物调查及气调保鲜技术应用研究[D].扬州:扬州大学,2016.
[5]Kim IS, JinSK,MiRY,etal. Effect of packaging method and storage time on physicochemical characteristics of dry-cured pork neck products at 10℃Asian-Australasian[J]. JAnimSci,2014,27(11):16-23.
[6]Nieminen TT,Nummela M,Bjorkroth J.Packaging gas selects lactic acid bacterial communities on raw pork[J]. J Appl Microbiol,2015, 119(5):1310-1316.
[7]国家卫生和计划生育委员会.食品安全国家标准食品微生物学检验菌落总数测定[S].北京:中国标准出版社,2016.
[8]R.E.布坎南,N.E.吉本斯.伯杰氏细菌鉴定手册[M]. 8版.中国科学院微生物研究所《伯杰氏细菌鉴定手册》翻译组,译.北京:科学出版社,1995:591-611.
[9]东秀珠,蔡妙英.常见细菌系统鉴定手册[M].北京:科学出版社,2001.
[10]Parlapani F F,Haroutounian S A,Meyer R L,et al.Microbiological spoilage and volatilesproduction of gutted European sea bass stored under air and commercial modified atmosphere at2℃[J]. Food Microbiology,2015,50:44-53.