中国食品学报2017，Vol.17Issue(7)：230-238,9.DOI:10.16429/j.1009-7848.2017.07.029
调理预制烤猪肉冷藏过程中微生物生长特性的研究
Study on the Microbial Growth Properties of Uncooked Pre-production Roasted Pork during Chilled Storage
摘要
Abstract
The plate culture method showed that the total bacterial count of pallet packaged samples was 7.87 lg cfu/g at 4 ℃ storage for 12 d and the sample was already spoilage.The dominant spoilage bacteria were Pseudomonas and Brochothrix thermosphacta.The total bacterial count of vacuum packaged samples was significant lower than that of pallet packaged samples and the dominant spoilage bacteria were Pseudomonas and Lactobacillus.PCR-DGGE showed that the strength of all protein bands of pallet packaged samples were thicker than the vacuum packaged samples at the end of storage.It indicated that the spoilage bacteria of vacuum packaged samples were less than that of pallet packaged samples.Brochothrix thermosphacta,Staphylococcus sp.,Lactobacillus sp.,Arthrobacter sp.and Aeromonas sp.were found by both package over the storage by PCR-DGGE detection.The flora similatrity analysis showed that the flora similarity was lower during chilled storage with both packaging methods between 0 d and 12 d,while it was higher between 0 d and 9 d.The flora of uncooked pre-production roasted meat samples between earlier storage and later storage had obvious changes.It showed that the dominant spoilage bacteria at the end of storage inhibited the other microbial growth.Research showed that the combination of plate culture and PCR-DGGE method could more accurately evaluated the microbial growth of meat and meat products.关键词
平板培养/聚合酶链式反应-变性梯度凝胶电泳/调理预制烤猪肉/冷藏/微生物生长Key words
plate culture/PCR-DGGE/uncooked pre-production roasted meat/chilled storage/microbial growth引用本文复制引用
任静,牛海力,张欢,程龙,孔保华..调理预制烤猪肉冷藏过程中微生物生长特性的研究[J].中国食品学报,2017,17(7):230-238,9.基金项目
“十三五”国家重点研发计划项目(2016YFD0401504-03) （2016YFD0401504-03）
黑龙江省应用技术研究与开发重点计划项目(GA15B302) （GA15B302）
