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目的确定散装酱卤鸭肉制品的特定腐败菌(special spoilage organisms,SSO)。方法研究产品在4℃、25℃贮藏时的腐败特性,并对理化指标、感官指标和微生物指标进行相关性分析。结果散装酱卤鸭肉制品在25℃贮藏时,乳酸菌(1actic acid bacteria,LAB)、肠杆菌科、葡萄球菌属与挥发性盐基氮(total volatile basic nitrogen,TVB-N)、感官极显著相关(P<0.01),最小腐败量(minimum spoilage,Ns)是7.09 1g(CFU/g);4℃贮藏时,嗜冷菌与硫代巴比妥酸反应物(thiobarbituric acid reactive substances,TBARS)、TVB-N和感官极显著相关(P<0.01),Ns为6.71 1g(CFU/g)。不同的贮藏条件下SSO不同,嗜冷菌是散装酱卤鸭肉制品4℃贮藏的SSO,LAB、肠杆菌科和葡萄球菌属是该产品25℃贮藏的SSO。结论本研究可为有效建立该产品货架期预测模型、保证其品质安全性提供依据。
Objective To determine the specific spoilage organisms (SSO) in bulk sauced duck meat products. Methods The products were stored at 4 ℃ and 25 ℃ for storage, and the correlation between physical and chemical indexes, sensory indexes and microbial indexes was analyzed. Results The sensory organs were significantly correlated with 1actic acid bacteria (LAB), Enterobacteriaceae, Staphylococcus and total volatile basic nitrogen (TVB-N) (P <0.01), and the minimum spoilage (Ns) was 7.09 1 g (CFU / g). When stored at 4 ℃, the psychrotrophs and thiobarbituric acid reactive substances (TBARS) TVB-N was significantly and significantly related to sensory (P <0.01), and Ns was 6.71 1 g (CFU / g). SSO, LAB, Enterobacteriaceae and Staphylococcus spp. Stored at 4 ° C in bulk sauced duck meat products at different storage conditions were different SSOs stored at 25 ° C. Conclusion This study can provide a basis for the effective establishment of the product shelf life prediction model to ensure its quality and safety.