摘要
以细菌总数和一些理化特性（挥发性盐基氮、pH值和生物胺）为检测指标，研究了Nisin对兔肉在0～2℃贮藏下的保鲜效果。研究发现，贮藏7 d内，Nisin处理组的菌落总数随着贮藏期间的延长反而减少，当超过7 d以后，Nisin处理组的菌落总数开始增加，贮藏后期处理组的菌落总数同对照组差异不大。在贮藏期间内，Nisin处理组的TVB-N值和尸胺的含量都低于对照组。通过PCR-DGGE发现，Nisin处理完全抑制了溶酪大球菌的生长，但是对污染的其他革兰氏阴性菌，如假单胞菌和气单胞菌没有抑制作用。研究结果说明冷鲜兔肉贮藏期间，通过Nisin处理只能通过抑制革兰氏阳性菌（如溶酪大球菌）的生长来起到短期的保鲜作用。
The effect of Nisin treatment on the storing properties of rabbit fresh meat preserved at 0~2℃was studied based on total bacterial count and some physicochemical properties （ TVB-N, pH-value and biogenic amines ） .It was found that the total bacterial count of rabbit meat in Nisin treatment group decreased during 0~7 days after cold preservation; thereafter , it started to increase, and was little different from that in the control group in later storage period .During the cold storage , the TVB-N value and cadaverine content of rabbit meat in Nisin treatment group were all lower than those in the control group .PCR-DGGE revealed that Nisin treatment completely inhibited the growth of Macrococcus caseolyticus, but had no inhibitory effect on other pollutive Gram-negative bacteria, such as Pseudomonas and Aeromonas.These results show that：during the cold storage of fresh rabbit meat , Ni-sin treatment can only play a short -term fresh-keeping role through inhibiting the growth of Gram -positive bacteria , such as Macrococcus caseolyticus.
出处
《江西农业学报》
CAS
2014年第3期90-93,100,共5页
Acta Agriculturae Jiangxi
基金
江苏省农业自主创新资金项目[CX(11)2062]
