食品科学2026，Vol.47Issue(2)：259-269,11.DOI:10.7506/spkx1002-6630-20250724-193
多元统计分析对真空包装低温乳化肠中特定腐败菌的预测
Prediction of Specific Spoilage Organisms Using Multivariate Statistical Analysis in Vacuum-Packaged Low-Temperature Emulsified Sausages
摘要
Abstract
This study monitored the evolution of bacterial diversity,physicochemical properties,and volatile organic compounds(VOCs)in vacuum-packaged low-temperature emulsified sausages during 20 days of storage at 4℃.The results demonstrated that the physicochemical properties progressively deteriorated during the storage period,manifested by a decrease in pH,a* value,L* value,springiness,toughness,and hardness and an increase in b* value and thiobarbituric acid reactive substances(TBARS)value(P<0.05).During days 0-15 of storage,Acinetobacter calcoaceticus and Brochothrix thermosphacta predominated in vacuum-packaged sausages,whereas on day 20 Rahnella aquatilis and Carnobacterium divergens absolutely predominated.A total of 55 VOCs were identified during storage,with the contents of ketones,aldehydes,alcohols and acids showing an overall increasing trend.Correlation analysis between bacterial succession and VOCs revealed that B.thermosphacta,A.calcoaceticus,R.aquatilis,and C.divergens were all significantly positively correlated with over five spoilage-related VOCs(e.g.,2,3-butanediol,1-octen-3-ol,ethanol,benzaldehyde,and acetic acid)(|r|≥0.80,P<0.05),and were predicted to be specific spoilage organisms(SSOs)in the sausages stored at 4℃.This study provides a theoretical basis for the effective control of SSOs in low-temperature emulsified sausages during storage.关键词
真空包装/低温乳化肠/细菌多样性/挥发性有机化合物/特定腐败菌Key words
vacuum packaging/low-temperature emulsified sausage/bacterial diversity/volatile organic compounds/specific spoilage organisms分类
轻工纺织引用本文复制引用
刘佳健,王强,陈倩,刘骞,孔保华..多元统计分析对真空包装低温乳化肠中特定腐败菌的预测[J].食品科学,2026,47(2):259-269,11.基金项目
"十四五"国家重点研发计划重点专项(2023YFD2100102) （2023YFD2100102）
