不同贮藏条件下鸡胸肉特征腐败菌分析

Dictection of special spoilage organisms of chicken breast in different storage conditions

以宁都黄鸡新鲜鸡胸肉为对象,对4℃真空贮藏、4℃托盘贮藏和25℃托盘贮藏3种方式下生鲜鸡肉菌落总数变化、挥发性盐基氮(TVB-N)值变化和鸡肉表面细菌多样性变化进行了分析。结果显示,4℃托盘贮藏方式下的鸡胸肉理化指标在第7天超过标准要求,4℃真空贮藏方式下的鸡胸肉理化指标在11 d的试验期内均在标准要求范围内,25℃托盘贮藏方式下的鸡胸肉理化指标第2天就超过标准要求。细菌多样性分析结果显示,4℃托盘贮藏7 d时,鸡胸肉表面细菌以假单胞菌(99.45%)为主;4℃真空贮藏11 d时,鸡胸肉表面细菌以假单胞菌(81.08%)和乳酸菌(6.93%)为主;25℃托盘贮藏3 d时,鸡胸肉表面细菌以假单胞菌(60.23%)和肠杆菌(28.54%)为主。结合理化特征和表面细菌多样性变化规律分析,确定4℃托盘贮藏和4℃真空贮藏鸡肉中的特征腐败菌均为嗜冷细菌假单胞菌,25℃托盘贮藏的特征腐败菌包括肠杆菌、芽孢杆菌、梭菌和肠球菌。

In order to explore the special spoilage organisms(SSO)of the chicken breast in different storage conditions,the fresh chicken breast of Ningdu Yellow chicken was used as the experimental material.Three preservation methods were used to preserve the chicken breast,including the tray aerobic packaging preservation under 4℃ and 25℃,vacuum packaging preservation under 4℃.The total number of colonies and TVB-N value of the chicken breast were measured during these preservation processes and their surface bacterial diversity was analyzed.The results showed that when the aerobic packaging chicken was stored for 7 days under 4℃,the dominant bacteria on its surface was Pseudomonas spp.,which was over 99.45%.When the vacuum packaging chicken breast was preserved for 11 days under 4℃,Pseudomonas spp.(81.08%)was also the dominant bacteria,but other anaerobic bacteria,such as Lactobacillus spp.(6.93%)cannot be ignored.When stored in the 25℃ aerobic state,there were other spoilage bacteria such as Enterobacteriaceae(28.54%)except Pseudomonas spp.(60.23%)on the surface of chicken.Combined with the change of the total number of colonies and TVB-N value and the surface bacterial diversity,is showed that Pseudomonadaceae,the cold-loving bacteria was the common SSO of chicken stored the tray aerobic package and vacuum package under 4℃.The SSO of chicken stored in the tray aerobic package at 25℃ include Enterobacteriaceae,Bacillaceae,Enterococcaceae and Clostridiaceae.