壳聚糖醋酸混合液对30℃贮藏的鲜猪肉上各种腐败菌生长的影响

将鲜猪肉分别浸入1％壳聚糖—2％醋酸混合液(简称CA液),2％醋酸(简称A液)和无菌蒸馏水中浸渍约10s,取出沥干2～3min,用聚乙烯袋和真空聚酯袋包装。观察贮藏在30℃时CA液和A液对鲜猪肉货架期和鲜猪肉上各种腐败菌包括杂菌总数,乳酸杆菌(Lactobacillus)、肠杆菌科菌(Enterobacte-riaceae)、葡萄球菌(Staphylococcus)、梭状芽胞杆菌(Clostridium)、霉菌(Mould)和酵母(Yeast)生长的影响,并且比较不同包装材料对CA液和A液抑菌作用的影响。结果表明:(1)CA液和A液对鲜肉上各种腐败菌的杀灭能力在0天是相同的;(2)CA液和A液对各种腐败菌均有抑制作用,但CA液的作用明显比A液的强;(3)空白及A液处理样品货架期小于22h,但CA液可明显延长鲜肉货架期达80h;(4)虽然聚乙烯袋或真空聚酯袋对鲜肉货架期无明显影响,但是它们改变了鲜肉上优势腐败菌丛并左右鲜肉中各种腐败菌的最大值;(5)同聚乙烯袋包装鲜肉相比,真空包装在一定程度上加强了A液和CA液的抑菌效果,并且完全抑制了霉菌和酵母的生长。

Effect of Chitosan-Acetic Acid Mixture on the Growth of Spoilaged Bacteria on the Fresh Meat Stored at 30℃

Fresh pork were separately dipped for 10s in 1% chitosan-2% acetic acid mixture (CA), 2% acetic acide solution (A) and sterile distilled water, and allowed to drip for 3-5min before wrapped in plastic films of different oxygen permeability. Inhibition of CA and A on the growth of spoilaged bacteria on the meat was studied at 30℃, including the total bacterial count,lactobacillus, Enterobacteri-aceae, Staphylacoccus, Clostridium,Mould and Yeast, and the influence of plastic films of different oxygen permeability on the antibacterial activity of CA and A was compared. The results was showed as follow: (1) the bactericidal action of CA against bacteria is the same as one of A; (2) CA and A had proper inhibition on bacteria, but effectiveness of CA against bacteria was stronger than one of A; (3) the shelf-life of meat was not influenced by A, but increased to 80h by CA; (4) the plastic films of different oxygen permeability have not affected the shlef-life of meat, but change major spoilaged bacteria and control the maximum numbers of various bacteria on meat; (5) the effectiveness of CA and A against bacteria were increased by vacuum package, and it can be completely controls the growth of mould and yeast.