冷藏过程中不同包装德州扒鸡的微生物及理化特性

Study on Microbial and Physicochemical Characteristics of Dezhou Braised Chicken by Different Packaging Methed During Chilled Storage

以气调包装(Q)、真空包装二次杀菌(S)和真空包装不杀菌(N)3种包装德州扒鸡为研究对象,采用高通量测序分析冷藏期间3种包装德州扒鸡的优势腐败菌,并通过菌落选培计数与pH值、TVB-N值、TBARs值测定,研究不同包装条件下扒鸡的微生物与理化特性。结果表明,冷藏条件下Q样品优势腐败菌为假单胞菌属(70.50%),N和S样品均为肠杆菌属(62.40%和57.80%);冷藏初期3种包装样品理化指标无显著差异,冷藏期间均呈现pH值下降、TVB-N值显著升高、TBARS值波动上升的趋势,冷藏末期S样品pH值(6.12)、TVB-N值(10.05 mg/100 g)和TBARS值(0.06 mg/kg)波动趋势显著低于其他2种。各包装方式对微生物生长有不同抑制作用,微生物种类与数量对样品理化性质具有显著影响,真空包装后杀菌处理能更好地保持德州扒鸡品质。

Taking modified atmosphere packaging (Q),vacuum packaging secondary sterilization (S),and vacuum packaging non-sterilization chicken (N) as research objects,high-throughput sequencing technology was used to analyze the dominant spoilage bacteria of Dezhou braised chicken in three packaging conditions during cold storage.The spoilage bacteria were measured by colony selection and pH,TVB-N,and TBARs values to study the microbiological and physical and chemical characteristics of Dezhou braised chicken under different packaging conditions.The results showed that the dominant spoilage bacteria of Q sample were Pseudomonas (70.50%),and the N and S samples were Enterobacter (62.40% and 57.80%) under refrigeration.There was no significant difference in the physical and chemical indexes of the three packaging samples in the initial period of refrigeration.During the cold storage period,the pH value decreased,the TVB-N value increased significantly,and the TBARS value fluctuated.The pH value (6.12),TVB-N value (10.05 mg/100 g),and TBARS value (0.06 mg/kg) of the S sample at the end of cold storage period fluctuation trend is significantly lower than the other two.Each packaging method has different inhibitory effects on the growth of microorganisms.The type and quantity of microorganisms have a significant effect on the physical and chemical properties of the samples.The sterilization treatment after vacuum packaging can better maintain the quality of Dezhou braised chicken.