不同环境温度对冷鲜猪肉品质及菌群多样性影响

Effects of Different Environmental Temperatures on Quality and Microbial Diversity of Chilled Pork

选用高通量测序技术对冷鲜猪肉中菌群V3~V4区进行序列分析,并结合微生物指标、理化指标及感官分析探究为期3 d的0~10 ℃普通冷链温度下菌群与猪肉品质之间的潜在联系。结果表明:与10 ℃组相比,0、4、7 ℃贮藏条件有效延缓了微生物的快速繁殖,减缓了TVB-N值、pH值的增加。贮藏期间猪肉中微生物菌相逐渐趋于单一,但不同贮藏温度下冷鲜猪肉样品组间细菌群落结构组成基本相同,仅菌群丰度存在一定差异。Pearson相关性分析中仅发现3种菌属与温度、pH值、TVB-N值间显著相关(P<0.05)。在低于7 ℃的环境温度下,有利于延缓优势腐败微生物的增殖,样本中菌相更接近初始的菌群结构,从而维持猪肉良好品质。研究结果可为冷鲜猪肉冷链运输和贮藏条件控制提供理论支撑。

To explore the potential relationship between the micro flora and pork quality at a normal cold chain temperature of 0 to 10 ℃ for 3 days.In this study,high-throughput sequencing technology was used to analyze the V3~V4 area of bacteria in chilled pork.The microbial indicators,physical and chemical indicators and sensory evaluation were used to analyze the quality of chilled pork.The results showed that compared with the 10 ℃ experimental group,the storage environment temperature of 0 ℃,4 ℃ and 7 ℃ effectively slowed down the rapid reproduction of microorganisms and delayed the increase of total volatile basic nitrogen value (TVB-N) and pH value.The microbial diversity decreased during storage in chilled pork.At different storage temperatures,the bacterial community structure was the same in chilled pork samples,though the bacterial community abundance was different.In the Pearson correlation analysis,only 3 species of bacteria were significantly related to temperature,pH value,and TVB-N value (P<0.05).The storage environment below 7 ℃ was conducive to delaying the proliferation of dominant spoilage microorganisms and slowing down the changes in the composition of the flora in the sample,and maintaining good quality of chilled pork.This research provided theoretical support for cold chain transportation and storage conditions control of chilled pork.