摘要
为探究气调包装烧鸡冷藏过程中的理化特性和微生物多样性及其动态变化,本实验将高通量测序技术与传统分离鉴定方法相结合,以烧鸡为研究对象,研究气调包装(25%CO_(2)/75%N_(2))烧鸡在4℃贮藏10 d过程中理化指标和微生物的变化。结果表明,贮藏期间烧鸡中挥发性盐基氮含量和菌落总数呈显著上升趋势(P<0.05);p H值在贮藏后期显著下降(P<0.05);硫代巴比妥酸反应物值在贮藏末期趋向平稳(P>0.05),这些变化与气调包装中气体成分有关。烧鸡微生物物种丰富度在贮藏初期最高,随后逐渐下降。在贮藏初期,肠杆菌(Enterobacteriaceae)、不动杆菌(Acinetobacter)和气单胞菌(Aeromonas)的相对丰度较高;在贮藏中后期,魏斯氏菌属(Weissella)和肠杆菌相对丰度较高。魏斯氏菌属、肠杆菌、乳球菌属(Lactococcus)和明串珠菌属(Leuconostoc)的相对丰度在贮藏期间逐渐增加,具有生长优势。从MAP烧鸡中分离鉴定出6株腐败菌,分别为弯曲乳杆菌(Lactobacillus curvatus)、蜡样芽孢杆菌(Bacillus cereus)、沙福芽孢杆菌(Bacillus safensis)、哈夫尼菌属(Hafnia sp.)、肠杆菌(Enterobacter sp.)和液化沙雷氏菌(Serratia liquefaciens),这些腐败菌是使烧鸡在气调包装条件下发生腐败的主要原因。
In order to explore dynamic changes in the physicochemical characteristics and microbial diversity of modified atmosphere packaged braised chicken during refrigeration,high-throughput sequencing technology and traditional isolation and identification methods were combined to study the physical and microbial changes of modified atmosphere packaged(25%CO_(2)/75%N_(2))braised chicken during storage at 4℃for 10 days.The results showed that total volatile basic nitrogen(TVB-N)content and total bacterial count increased significantly during storage(P<0.05).pH decreased significantly in the late storage period(P<0.05).Thiobarbituric acid reactive substance(TBARS)levels tended to be stable at the end of storage(P>0.05).These changes were related to the gas composition in modified atmosphere packaging.The microbial species richness of braised chicken was the highest at the early stage of storage,and then decreased gradually.At the initial stage of storage,the relative abundance of Enterobacteriaceae,Acinetobacter and Aeromonas were high.At the middle and late stages of storage,the relative abundance of Weissella and Enterobacter were high.The relative abundance of Weissella,Enterobacter,Lactococcus and Leuconostoc increased gradually during the whole storage period and their growth was dominant.Six species of spoilage organisms were isolated and identified,namely,Lactobacillus curvatus,Bacillus cereus,Bacillus safensis,Serratia liquefaciens,Hafnia sp.and Enterobacter sp.,which could be the major causes of the rot of braised chicken under modified atmosphere packaging conditions.
作者
张莉
马云昊
王颖
徐宝才
ZHANG Li;MA Yunhao;WANG Ying;XU Baocai(School of Food and Biological Engineering,Hefei University of Technology,Hefei 230009,China)
出处
《食品科学》
EI
CAS
CSCD
北大核心
2023年第15期188-195,共8页
Food Science
基金
“十三五”国家重点研发计划重点专项(2019YFC1605903)
中央高校基本科研业务费专项资金项目(JZ2022HGQA0141)
国家自然科学基金青年科学基金项目(32102035)。
关键词
烧鸡
气调包装
高通量测序
腐败菌
微生物多样性
braised chicken
modified atmosphere packaging
high-throughput sequencing
spoilage bacteria
microbial diversity
