现代食品科技2017，Vol.33Issue(3)：295-303,9.DOI:10.13982/j.mfst.1673-9078.2017.3.044
基于HS/SPME-GC/MS技术预测冷鲜黄羽肉鸡中微生物的动态变化
Prediction of Changes in Microbial Composition of Chilled Yellow Broiler Chicken Meat Using HS/SPME-GC/MS Technology
摘要
Abstract
The dynamic changes in microbial composition of chilled yellow broiler chicken meat were predicted by assessing changes in volatile metabolic compounds.Samples were packed in trays and stored at-1 and 4 ℃,and sensory evaluation,microbial counts (total viable counts of Enterobacteriaceae spp.,lactic acid bacteria,Pseudomonas spp.,and Brochothrix thermosphacta),and volatile metabolic compounds were analyzed.Sixty-one compounds were identified in headspace/solid phase microextraction-gas chromatography/mass spectroscopy analysis.To reflect spoilage of chilled yellow broiler chicken under two temperature conditions simultaneously,substances at very low or non-detectable amounts were removed,after which 24 compounds were obtained.The results of principal component analysis showed that 2-butanone,2-octyl-1-dodecanol,undecane,dodecane,ethyl caproate,ethyl caprylate,anisyl butyrate,1-nonanal,and trichloromethane were descriptive indicators of freshness,whereas acetoin,3-methyl-l-butanol,3-methyl-l-butyraldehyde,2-ethylhexanol,2-amino-6-methylbenzoic acid,2-pentanone,dimethyl disulfide,and ethyl acetate were descriptive indicators of spoilage.Partial least squares regression analysis revealed that these 17 compounds could effectively predict the counts of different microorganisms.关键词
冷鲜黄羽肉鸡/肉质腐败/代谢产物/顶空固相微萃取气相色谱-质谱联用/最小偏二乘法回归分析Key words
chilled yellow broiler chicken meat/meat spoilage/metabolites/headspace/solid phase microextraction-gas chromatography/mass spectroscopy/partial least squares regression引用本文复制引用
陈鹏,程镜蓉,杨禹新,方少钦,刘学铭..基于HS/SPME-GC/MS技术预测冷鲜黄羽肉鸡中微生物的动态变化[J].现代食品科技,2017,33(3):295-303,9.基金项目
广州市产学研协同创新重大专项(201508020019),广东省促进科技服务业发展计划项目(2013B040400009,2014B040404059),广东省农业厅科技项目(2016LM3167) （201508020019）
广东省现代农业产业共性技术创新团队项目(2016LM2151) （2016LM2151）
