摘要
冷鲜牛肉的腐败与微生物的种类和数量密切相关。对冷鲜牛肉的初始菌相和不同贮藏温度条件下菌相及pH的变化规律进行研究,结果表明:假单胞菌和乳酸菌是冷鲜牛肉初始菌相中的主要微生物;假单胞菌和热死环丝菌是冷鲜牛肉的优势腐败菌;不同贮藏温度下细菌总数达到107 cfu/g的时间为2～8 d,pH的变化范围为5.6～6.8。
Spoilage of chilled beef is associated with the species and number of microorganisms. In this study, initial microflora composition, changes of pH and microflora in chilled beef at different storage temperatures were analyzed. The results indicated that Pseudomonas and lactic acid bacteria were the major components of the initial bacterial population. Pseudomonas and Brochothrix thermosphacta were also found to be the dominant organisms in chilled beef. Storage temperature greatly influenced the growth rate of spoilage bacteria and pH in chilled beef. The time for the total counts to reach 10^7 cfu/g was about 2-8 d at different storage tempera-tures, during which the pH value of chilled beef ranged from 5.6 to 6.8.
出处
《食品科技》
CAS
北大核心
2008年第12期140-143,共4页
Food Science and Technology
基金
成都市科技攻关项目(07GGYB085NC)
关键词
冷鲜牛肉
优势腐败菌
消长规律
贮藏温度
chilled beef
dominant spoilage bacteria
growth
storage temperature
