摘要
盐水鸡是一种具有客家风味的传统鸡肉制品。为寻找一种能经济、有效地延长冷链销售盐水鸡货架期的包装方式,本文比较了普通包装、真空包装和气调包装对盐水鸡产品理化指标和优势污染菌群的影响。研究结果表明,盐水鸡在低温贮藏期间,各种包装对盐水鸡的含水量、pH和挥发性盐基态氮的影响不显著(p>0.01);在低温贮藏期间,各种包装中好氧性菌落总数呈线性增长,其增长速率为普通包装>气调包装>真空包装。在整个短期低温贮藏期间,没有在各种包装的盐水鸡样品中检测出产气芽孢梭菌,大肠菌群及乳酸菌,但能检测出少量的霉菌和酵母。采用16srDNA序列分析法对各种包装中污染的优势好氧性菌落进行了分类鉴定。鉴定结果表明,各种包装中的优势好氧性菌有Pseudomonas sp., Staphyloccocus aureus,Exiguobacterium sp.,和Carnobacterium sp.,且各种包装中优势菌群存在明显差异。
Salted chicken,as traditional chicken product of China,which characterizes Hakka flavor. In order to develop an economical and effective packaging to prolong shelf life of salted chicken in cold chain sales,the physicochemical characterization and dominant pollution microorganism of salted chicken from common packaging,vacuum packaging and modified atmosphere packaging were examined. Results showed no significant difference（p〉0.01 ） in water content, pH and volatile basic nitrogen in salted chicken of different packaging. A linear increase of total aerobic bacteria in salted chicken of different packaging was also observed during storage at 10℃ ,and their growth rates were general packaging 〉atmosphere packaging 〉vacuum packaging, clostridium,coliform and lactic acid bacteria were not detected in salted chicken of different packaging during storage at 10%,and a little yeast and mold could be detected in salted chicken of different packaging. The dominant aerobic bacteria from salted chicken of different packaging were identified using 16S rDNA sequence analysis method. Results showed these aerobic bacteria were Pseudomonas sp. ,Staphy/occocus aureus, Exiguobacterium sp. and Camobacterium sp,. That existed difference between dominant aerobic bacteria in the salted chicken of different packaging.
出处
《食品工业科技》
CAS
CSCD
北大核心
2012年第20期299-302,308,共5页
Science and Technology of Food Industry
基金
粤港关键领域重点突破项目(2010A020104002)
广东省重大科技专项(2011A080803011)
关键词
盐水鸡
包装
微生物
salted chicken
packaging
microorganism
