摘要
研究了超高压(100-400 MPa)处理对冷却肉的抑菌效果及对冷却肉中乳酸菌、假单胞菌、肠杆菌、霉菌与酵母、葡萄球菌与微球菌等菌相的影响.结果表明,随着压力的升高,抑菌效果更加明显.霉菌与酵母、葡萄球菌与微球菌为超高压敏感菌;乳酸菌、假单胞菌和肠杆菌为超高压非敏感菌.超高压处理能有效抑制冷却肉中的好氧性细菌,经100、200、300和400 MPa压力处理后,冷却肉中的细菌总数到达警戒线(106cfu.g-1)的时间分别比常压处理的对照延长了3.9、5.8、8.4、10.3 d.
The influence of ultra-high pressure on lactic acid bacteria, pseudomonas, enteric bacilli, mould and yeast, staphylococcus and micrococcus were examined in chilled meat. The results showed that with the increase of pressure the effect of inhibition of microorganisms was more obvious. Mould and yeast, staphylococcus and micrococcus were sensitive to ultra-high pressure; lactic acid bacteria, pseudomonas, enteric bacilli were non-sensitive to ultra-high pressure. Experiments proved that ultra-high pressure can effectively inhibit aerobic bacteria in chilled meat. After 100, 200, 300, 400 MPa treatment, the time for total bacteria in chilled meat reaching the alarm line was prolonged 3.9, 5.8, 8.4, 10.3 days.
出处
《福建农林大学学报（自然科学版）》
CSCD
北大核心
2008年第4期428-430,共3页
Journal of Fujian Agriculture and Forestry University:Natural Science Edition
基金
河南省杰出人才创新项目(0521000600)
郑州轻工业学院博士基金项目(2005BSJJ14)
关键词
超高压
冷却肉
微生物
ultra-high pressure
chilled meat
microorganism
