真空包装冷鲜牛肉中腐败菌与腐败品质相关性分析

Correlation analysis between parameters of spoilage and spoilage microorganisms of vacuum-packaged chilled beef

本研究以真空包装的冷鲜牛肉中常见的假单胞菌、乳酸菌、肠杆菌以及热杀索丝菌为对象,研究其与冷鲜牛肉腐败品质指标的关系,用皮尔逊相关系数来反映两者之间的相关性.结果表明:乳酸菌、假单胞菌及热杀索丝菌与冷鲜牛肉的细菌总数、TVB-N值有较高的相关性(P<0.01),乳酸菌与二者的相关系数分别为0.984,0.881;假单胞菌与二者的相关系数分别为0.973,0.908;热杀索丝菌与二者的相关系数分别为0.909,0.890;此3种腐败菌与pH值的相关性(P<0.05)也较高,分别为0.815,0.846,0.813.肠杆菌仅与细菌总数显示一定的相关性,相关系数为0.828(P<0.05).因此,乳酸菌、假单胞菌及热杀索丝菌与真空包装冷鲜牛肉的腐败品质关系较密切.

Pseudomonas spp. , Lactic acid bacteria, Enterobacteriaceae and B. thermosphacta are the organisms most commonly involved in the vacuum-packaged chilled beef. In this paper, correlations between these organisms and the spoilage qualities were studied, the result was described by Person correlation coefficient. The result showed that lactic acid bacteria, Pseudomonas spp. and B. ther- mosphacta had remarkable relationship （P 〈 0.01 ） with the total bacteria number of and TVB-N val- ue. The Person correlation coefficients of Lactic acid bacteria with the two parameters were 0. 984 and 0. 881 respectively, for the Pseudomonas spp. were 0. 973 and 0. 908 as well as the B. thermosphacta were 0. 909 and 0. 890. Significant correlation （P 〈 0.05） was also found between Lactic acid bacteri- a, Pseudomonas spp. , B. thermosphacta and pH value, the coefficients were 0. 815, 0. 846 and 0. 813, respectively. While the Enterobacteriaceae only correlated with total bacteria number of at the level of 0.05, the coefficient was 0. 828. So Lactic acid bacteria, Pseudomonas spp. and B. ther- mosphacta have a close relationship with the spoilage quality of the vacuum-packaged refrigerated beef.