包装冷却肉中微生物腐败及其挥发性气味的研究进展

Microbial Spoilage and Formation and Detection of Volatile Odor Compounds in Packaged Chilled Meat:A Review

肉的腐败气味一直是消费者评判肉品新鲜度的重要指标。不同包装冷却肉中的微生物群落和代谢途径不同,导致肉品贮藏期间释放出不同的挥发性气味物质,这直接决定了肉的腐败气味和腐败程度;因此,进行包装肉挥发性物质的定性、定量分析对认知肉品腐败进程具有重要意义。本文通过综述冷却牛肉、猪肉、羊肉及禽肉在托盘包装、真空包装、气调包装中的微生物群落演替及其典型挥发性物质变化过程,揭示了特定包装过程中诱发肉品腐败气味的优势菌群,从底物利用和代谢通路方面分别探讨了这些气味的产生机制,并对现有检测手段进行总结,以期为控制肉品腐败异味,利用挥发性标记物监测包装肉品货架期提供思路。

Consumers always use spoilage odor emitted from meat as an important indicator to judge the freshness of meat.The microbiota and microbial metabolic pathways in chilled meat vary under different packaging conditions,leading to the release of volatile odor compounds during storage,which directly determines the off-odors and spoilage degree of chilled meat.Thus,qualitative and quantitative analysis of volatile organic compounds in packaged meat is significant for understanding the process of meat spoilage.In this article,we review microbial community succession and the changes of typical volatile compounds in chilled beef,pork and lamb,as well as tray packaged,vacuum packaged,and modified atmosphere packaged poultry meat,with a special focus on the dominant microbial populations that produce spoilage odors under specific packaging conditions.The formation mechanisms of these off-odors are discussed based on substrate utilization and metabolic pathways,and the existing methods for their detection are also summarized.We expect this review will provide some useful information for controlling the formation of spoilage odors in meat products and monitoring the shelf-life of packaged chilled meat using volatile biomarkers.