脱乙酰壳多糖醋酸混合液对含氧包装鲜猪肉中细菌生长的影响

将鲜猪肉和接种金黄色葡萄球菌(Staphylococcus aureus)、鼠伤寒沙门氏菌(Salmone lla typhimurium)和李斯特单核增生菌(Lisleria monocytogenes)的鲜肉分别浸入10％脱乙酰壳多糖-2％醋酸混合液(简称CA),2％醋酸溶液(简称A液)和无菌蒸馏水(空白)中,浸渍约10秒,取出沥干,用聚乙烯袋包装,分别在10℃和20℃保藏。分析CA液和A液对鲜肉上各种腐败菌,包括细菌总数(The Fotal Bacterial Count)、假单胞杆菌(Pseudomonas),肠杆菌科菌(Enterobacteria ceae)、乳酸杆菌(Lactobacillus)、葡萄球菌(Staphylococcus)、微球菌(Micrococcus)、肠球菌(Eeferococcus)和梭状芽胞杆菌(Clostrdium)以及接种在鲜肉上的几种致病菌:金黄色葡萄球菌、鼠伤寒沙门氏菌和李斯特单核增生菌生长的影响,比较CA液和A液的抑菌效果。实验结果表明:(1)CA液和A液在0天时的杀菌能力相同,(2)CA液和A液对各种腐败菌及致病菌均有一定的抑制作用,但CA液的作用明显地比A液强;(3)10℃时CA和A液的抑菌作用明显大于20℃时的作用。

Effect of Chitosan-acetic Acid Mixture on the Growth of Bacteria on Non-vaccum Packaged Pork

Fresh pork and ones inoculated with Staphylococcus.aurens (S .aureus) ,SalmoneIla. typhimurium(S .typhium) and Listeria. monocytogenes (L.momocytogenes) were separately dipped for 10s in 1% chitosan-2% acetic acid mixture (CA mixture),2% acetic acid solution (A solution) and sterile distilled water, and allowed to drip for 3-5min before packing in polyethylene bag, then stored at 10℃ or 20℃. Effect of CA mixture and A solution on the growth of Various bacteria on fresh pork including the total bacterial count, Psedomonas, Enterobacteriaceae Lactobacillus, Clostridinm, Staphylococcus, Micrococcus, Enterococcus, S.aureus, S.typhimiurium and L.monocylococcus was examined, and compared the antibacterial activity of CA mixture and A solution.The following results were obtained : (1) CA mixture was as effective in removing bacteria from the surface of fresh meat as A solution on 0 day. (2) CA mixture and A solution had proper inhibition on various spoilage and pathogenic bacteria, but effectiveness of CA mixture against bacteria was greater than one of A solution.The shelflife of the meat treated with CA mixture was correspondingly longer than one treated with A solution.(3) CA mixture and A solution had much greater inhibition on bacteria at 10℃ than one at 20℃.