贮藏温度对冷鲜羊肉微生物菌群生长变化的影响

孙丹丹; 卢士玲; 李开雄; 张艳丽; 张杰

doi:10.13386/j.issn1002-0306.2017.04.053

贮藏温度对冷鲜羊肉微生物菌群生长变化的影响

Effect of temperature on the quality and safety of chilled mutton

摘要

摘要: 本实验以传统微生物的检测方法结合16S r DNA V6^V8可变区聚合酶链式反应-变性梯度凝胶电泳指纹图谱技术（polymerase chain reaction-denaturing gradient gel electrophoresis,PCR-DGGE）研究在10、4℃及冰温贮藏条件下,冷鲜羊肉菌相的华体会（中国）变化及其货架期。经微生物计数及DGGE图谱分析,10℃贮藏条件下,6 d已达到腐败临界值,其优势腐败菌为肠杆菌属、乳酸菌属等;4℃条件下,货架期为27 d,优势腐败菌有假单胞菌属、弧菌属、嗜冷菌属、不动杆菌等;冰温贮藏,其货架期为39 d,其中假单胞菌属、嗜冷菌、不动杆菌、清酒乳杆菌等成为优势腐败菌。结果表明:冰温可有效延长冷鲜羊肉的货架期。

Abstract: The study researched dynamic changes of chilled mutton bacteria phase and shelf life in 10 ℃,4 ℃ and ice temperature storage conditions,by the traditional microbial detection method combined with 16 S r DNA V6~ V8 variable region of the polymerase chain reaction denaturing gradient gel electrophoresis fingerprinting technology( polymerase chain sought gradient gel electrophoresis,PCR- DGGE).Analysis of microbial count and DGGE map,in 10 ℃,six days had reached the critical value of corruption,the dominant spoilage bacteria Enterobacter,bending Lactobacillus. In 4 ℃,the shelf life for 27 days,dominant spoilage bacteria Pseudomonas spp.,Vibrio,Psychrophilic,Acinetobacter etc..In ice temperature storage,shelf life was for 39 days,Pseudomonas,Psychrobacter,Acinetobacter,Lactobacillus sake became the predominant spoilage bacteria.The results showed that the ice temperature could effectively prolong the shelf life of chilled mutton.