真空包装冷鲜鸭制品菌群分析

Study on the Microfloral Changes of Chilling Fresh Duck Prouducts with Vacuum Packaging

[目的]分析冷鲜鸭真空包装的菌群变化。[方法]真空包装冷鲜鸭不同部位制品，测定其耐藏性大小。[结果]结果表明，真空包装冷鲜鸭制品耐藏性大小依次为鸭腿、鸭脯、鸭颈、鸭肝、鸭肫、鸭掌、鸭翅，在4℃下保质期为6～24d。存放后期鸭肝、鸭腿、鸭颈、鸭掌和鸭翅中假单胞菌为优势菌，鸭肫部位肠杆菌与假单胞菌共同成为优势菌，鸭脯乳酸菌成为其优势菌。对真空包装制品来说，肠杆菌与假单胞菌性腐败较为迅速，而乳酸菌性腐败较为缓慢。鸭胸脯、腿比鸭肝、鸭肫较耐保藏，菌群不同决定了各部位易腐性的大小。[结论]该研究为构建冷鲜鸭综合保鲜技术提供依据。

[ Objective ] The purpose of research was to analyze microfloral changes of chilling fresh duck prouducts with vacuum packaging. [ Method ] The different parts of duck prouducts were stored under the condition of vacuum packaging, and determining Sequence of enduring store ability. [ Result ] The results indicated that the sequence of enduring store ability of duck prouducts was as follow： leg, breast, neck, liver, gizzard, palm and wing of duck, the shelf life of the different duck goods was 6 - 24 d at 4 ℃ of temperature. The Pseudomonas was dominant bacteria population in liver, leg, neck, palm and wing of duck at later stager of storage, the enterobacter and pseudomonas were dominant bacteria population in duck gizzard and Lactobacilius of duck breast would become its predominant fungi population. For duck goods with vacuum packaging, the corruption of Enterobacter and Pseudomonas was rather rapid, and that Lactobacillus was quite slow. The duck liver and gizzard was more able to store than duck breast and leg, the ability of bearing in different parts of duck was decided by different bacteria population. [ Conclusion] This study will provide the references for establish comprehensive keeping fresh technology of chilling duck.