食品科学2012，Vol.33Issue(16)：171-174,4.
冰鲜鸭加工冷藏过程中主要腐败菌来源及菌相分析
Analysis of Spoilage Bacterial Source and Microflora in Refrigerated Duck during Processing and Refrigeration
摘要
Abstract
The effect of industrial processing on the formation of rnicroflora in duck carcasses was studied in the present work. Through traditional microbial culture, the number of microorganisms on workshop contact surface and carcass surface as well as in pre-chilling water during refrigeration was determined. The results showed that the air, chilling water and environment contact surface in workshops were the major sources of contamination and microflora formation. The number of bacteria in environment and on carcass surface displayed a declining trend. Before defeathering, a number of bacteria were transferred from duck surface to the environment; on the other hand, an reversed order was observed after defeathering, which resulted in a periodic rise of bacteria at several steps such as defeathering and evisceration process. The pre-chilling process had a decisive effect on the quality of final products due to the various decontamination effects.关键词
冰鲜鸭/加工冷藏/腐败菌/菌相Key words
refrigerated duck/processing and refrigeration/spoilage bacterial/microflora分类
轻工纺织引用本文复制引用
王华伟,刘芳,王道营,诸永志,徐为民,徐幸莲..冰鲜鸭加工冷藏过程中主要腐败菌来源及菌相分析[J].食品科学,2012,33(16):171-174,4.基金项目
江苏省农业自主创新项目（CX（10）230 （）
CX（11）4028） （）
江苏省科技支撑项目 （）
