低温肉制品微生物控制与预测模型应用研究进展

低温肉制品营养丰富,是我国肉制品未来的发展方向。本文介绍了低温肉制品中的主要微生物来源、种类以及控制措施;综述了低温肉制品中微生物预测的各级模型,分析了其优缺点;简述了预测模型在实际生产中的应用。     

肉类微生物学(一) 肉类微生物学概论

微生物在肉和肉制品中起着重要作用。为了解微生物在肉和肉制品在生产、贮藏过程中的变化和作用,本文介绍了肉类微生物的概念和生物学特性,有关肉类微生物的形成和发展的历史事件,最后总结肉类微生物学研究的内容和任务,微生物在肉制品中的控制。     

肉类微生物学概论

微生物在肉和肉制品中起着重要作用.为了解微生物在肉和肉制品在生产、贮藏过程中的变化和作用,本文介绍了肉类微生物的概念和生物学特性,有关肉类微生物的形成和发展的历史事件,最后总结肉类微生物学研究的内容和任务,微生物在肉制品中的控制.     

肉品发酵剂的研究发展现状

介绍了适合做肉制品发酵剂的微生物,以及这些微生物在肉制品发酵过程中的作用;概述了近几年肉制品发酵剂的研究现状,包括肉制品发酵剂的筛选、发酵剂干燥技术的研究进展和发酵剂活性保护剂的开发状况。同时介绍了国内肉制品发酵剂的研究进展,并对我国肉制品发酵剂未来的发展方向进行了展望。     

功能性微生物在发酵肉制品中的应用研究进展

发酵肉是一种传统肉制品,具有特殊的风味,营养丰富,保质期长,提高了肉类的经济价值,促进了肉制品行业的发展,但发酵肉制品也存在安全隐患,如硝胺、生物胺、有害微生物残留超标等问题。将微生物应用到发酵肉制品生产过程中可以减少有害物质的产生和积累,并且能和有害微生物产生竞争;许多微生物可以产生促进蛋白质和脂肪分解的酶类,为产品风味的产生做出贡献。另外,微生物可以赋予产品功能特性,提高其营养价值。本文主要介绍国内外发酵肉制品的种类、用于生产发酵肉制品的功能性微生物种类及其功能特性、微生物的抑菌作用机理、降解生物胺作用机理及促进风味形成机理。     

国内外发酵肉制品微生物限量标准比较研究

本文论述了国内外发酵肉制品的历史起源及发展现状,对我国发酵肉制品发展进行探讨,指出发酵肉制品中有害微生物的危害,并通过比较国外一些国家的微生物限量标准,指出我国发酵肉制品微生物限量标准的重要性和紧迫性,对我国发酵肉制品微生物限量标准制定提出几点意见。     

国内外发酵肉制品微生物限量标准比较研究

论述了国内外发酵肉制品的历史起源及发展现状,对我国发酵肉制品发展进行探讨,指出发酵肉制品中有害微生物的危害,并通过比较国外一些国家的微生物限量标准,指出我国发酵肉制品微生物限量标准的重要性和紧迫性,对我国发酵肉制品微生物限量标准制定提出几点意见。     

发酵肉制品中常见有益微生物及其功能研究进展

发酵肉制品常见的有益微生物主要有细菌、霉菌和酵母菌中的部分种属,其中尤以乳酸细菌居多。在发酵过程中有益微生物会引起肉品原料中的蛋白质、脂肪等主要组分发生微生物及生物化学变化,进而影响发酵肉制品的品质、风味和质构特性,本文主要对我国发酵肉制品的研究成果进行综述及对发酵肉制品的未来发展进行展望。      

微生物对肉制品发酵的影响研究进展

微生物对发酵肉制品的风味形成和营养价值有巨大的贡献,分离鉴定发酵肉制品中的关键微生物,开发新型发酵剂,是推动发酵肉制品发展的重要技术保障。本文主要介绍发酵肉制品的种类及其优势微生物的研究现状,对微生物在发酵肉制品中的作用机制进行综述,并展望未来发酵肉制品的发展,以期为发酵肉制品的工业化生产提供理论指导。     

发酵剂抗氧化活性对发酵肉制品品质的影响研究进展

发酵肉制品历史悠久、风味独特、贮藏期长,深受消费者喜爱。本文从肉制品发酵过程中蛋白质降解的角度出发,结合近年发酵肉制品相关研究进展,阐述了影响肌肉蛋白质降解的因素,包括微生物蛋白酶和内源酶的作用机制、肉制品发酵核心微生物的蛋白酶水解活性;分析了肉制品发酵过程中经微生物蛋白酶或内源酶作用后肌肉蛋白质结构的变化,包括蛋白质二级、三级结构及功能性质的改变,并综述了蛋白质降解对发酵肉制品质地和风味的改善,以及蛋白质过度降解造成的品质劣变。最后对未来的研究方向进行展望,旨在为肉制品发酵控制的深入研究提供思路。     

肉品微生物生长预测模型研究进展

预测微生物学是一门利用现有的数据去预测未来发展趋势的新兴学科,这种方式可以对实际生产和流通过程进行监控.本文介绍了肉品微生物生长预测模型构建的基本过程、模型选择原则和评价方法.肉品介质是一个复杂的环境体系,在微生物生长预测模型预测过程中影响因素较多,应该根据具体的情况建立或推导出合适的模型来预测肉品中微生物的生长.     

Shelf life of modified atmosphere packed cooked meat products: a predictive model

The effect of temperature, concentration of dissolved CO2 and water activity on the growth of Lactobacillus sake was investigated by developing predictive models for the lag phase and the maximum specific growth rate of this specific spoilage organism for gas-packed cooked meat products. Two types of predictive model were compared: an extended Ratkowsky model and a response surface model. In general, response surface models showed a slightly better correlation, but the response surface model for the maximum specific growth rate showed illogical predictions at low water activities. The concentration of dissolved CO2 proved to be a significant independent variable for the maximum specific growth rate as well as for the lag phase of L. sake. Synergistic actions on the shelf life-extending effect were noticed between temperature and dissolved CO2, as well as between water activity and dissolved CO2. The developed models were validated by comparison with the existing model of Kant-Muermans et al. (1997) and by means of experiments in gas-packed cooked meat products. Both developed models proved to be useful in the prediction of the microbial shelf life of gas-packed cooked meat products.     

Modeling microbial competition in food: application to the behavior of Listeria monocytogenes and lactic acid flora in pork meat products

Competition between background microflora and microbial pathogens raises questions about the application of predictive microbiology in situ, i.e., in non-sterile naturally contaminated foods. In this article, we present a review of the models developed in predictive microbiology to describe interactions between microflora in foods, with a special focus on two approaches: one based on the Jameson effect (simultaneous deceleration of all microbial populations) and one based on the Lotka-Volterra competition model. As an illustration of the potential of these models, we propose various modeling examples in estimation and in prediction of microbial growth curves, all related to the behavior of Listeria monocytogenes with lactic acid bacteria in three pork meat products (fresh pork meat and two types of diced bacon).     

Quantifying the robustness of a broth-based model for predicting Listeria monocytogenes growth in meat and poultry products

Given the importance of Listeria monocytogenes as a risk factor in meat and poultry products, there is a need to evaluate the relative robustness of predictive growth models applied to meat products. The U.S. Department of Agriculture-Agricultural Research Service Pathogen Modeling Program is a tool widely used by the food industry to estimate pathogen growth, survival, and inactivation in food. However, the robustness of the Pathogen Modeling Program broth-based L. monocytogenes growth model in meat and poultry application has not, to our knowledge, been specifically evaluated. In the present study, this model was evaluated against independent data in terms of predicted microbial counts and covered a range of conditions inside and outside the original model domain. The robustness index was calculated as the ratio of the standard error of prediction (root mean square error of the model against an independent data set not used to create the model) to the standard error of calibration (root mean square error of the model against the data set used to create the model). Inside the calibration domain of the Pathogen Modeling Program, the best robustness index for application to meat products was 0.37; the worst was 3.96. Outside the domain, the best robustness index was 0.40, and the worst was 1.22. Product type influenced the robustness index values (P < 0.01). In general, the results indicated that broth-based predictive models should be validated against independent data in the domain of interest; otherwise, significant predictive errors can occur.     

Modeling the Transfer of Salmonella Enteritidis during Slicing of Ready‐to‐Eat Turkey Products Treated with Thyme Essential Oil

The increased demand for low‐sodium ready‐to‐eat (RTE) meat products highlights the need for new strategies to ensure food safety. The application of essential oils (EOs) as natural antimicrobials in the meat industry has been suggested to prevent or control cross‐contamination during meat processing operations. This work aims to quantify and model the transfer of Salmonella Enteritidis during the slicing procedure of RTE turkey products treated with thyme essential oil (TEO) at a concentration of 0.1% (v/w). Two products were subjected to the slicing procedure with slicer blades inoculated with S. Enteritidis at 10⁸ cfu/mL. The Weibull and modified Weibull predictive models were fitted to the transfer data. Twenty slices were sampled and showed positive with bacteria, indicating cross‐contamination. The number of cells transferred per slice decreased logarithmically during the assays. The transfer models, based on the Weibull model, were suitable to describe the bacterial transfer trend on slices in most cases. TEO treatment reduced the transfer of Salmonella on a preservative free RTE turkey product. The predictive models obtained in this study can help food‐quality staff and managers on the design and assessment of processes to guard RTE turkey products against Salmonella. This work supports the addition of EOs to reduce microbial risk in RTE meat products.     

传统腌腊肉制品中微生物多样性及其功能研究进展

传统腌腊肉制品中微生物组成复杂多样,并已被证实与产品独特风味的形成密不可分。近年来应用新技术手段研究腌腊肉制品中的微生物多样性以及挖掘其功能已成为趋势和热点。深刻理解传统腌腊肉制品微生物多样性及其功能特性的科学内涵对于提升我国传统腌腊肉制品品质,实现其工业化改造升级具有重要意义。本文就我国传统腌腊肉制品微生物多样性研究方法及其优势菌群、微生物功能特性进行综述,并对腌腊肉制品的微生物研究发展方向进行展望。     

肉制品加工过程中食源性致病菌交叉污染及风险评估的研究进展

肉制品加工过程中食源性致病菌容易在食物接触表面和机器设备表面发生交叉污染,导致成品存在食用风 险。国内外已有研究者采用风险评估手段评估肉制品的食用风险。本文针对2000年至今已有的肉制品加工过程中食 源性致病菌交叉污染及其模型应用研究进行了综述,介绍了肉制品加工过程中食源性致病菌的交叉污染现状和因交 叉污染导致的食源性疾病现状,简述了部分加工过程的交叉污染模型及其在风险评估领域的应用,同时对目前香肠 类和火腿类两类肉制品现有的风险评估研究进行概括,最后对将来开展肉制品加工过程中交叉污染研究和定量风险 评估提出建议和思考。建议加强肉制品加工过程中交叉污染建模研究,增强风险评估与风险管理的互动交流,完善 肉制品加工过程的风险监测,进而开展更多系统性的肉制品加工过程定量风险评估研究。     

肉及肉制品微生物检测新技术研究进展

肉及肉制品营养丰富,也易受微生物污染,其食用安全性备受关注。本文介绍肉及肉制品中微生物限量要求,分析传统微生物检测方法的弊端,综述快速测试片法、三磷酸腺苷生物荧光法、分子诊断法、免疫分析法、光谱法、仪器法等新技术在肉及肉制品中微生物检测应用中的研究进展,以期为国内学者开展相关研究提供参考,满足肉类产业对微生物检测快速、准确的需求,为肉类企业减轻流通压力并降低由此带来的经济损失。     

传统腌腊肉制品中微生物多样性研究进展

腊肠、腊肉和板鸭等是我国传统腌腊肉制品的典型代表。研究表明这些传统腌腊肉制品加工、贮藏过程中均有微生物存在和参与,并呈现多样性特征,主要的微生物菌群涉及乳酸菌、葡萄球菌、微球菌、酵母和霉菌等,这些微生物对腌腊肉制品的品质特性和感官特性会产生影响,且与产品质量和可贮性密切相关。因此研究腌腊肉制品中微生物多样性,对传统腌腊肉制品现代化加工中的品质和安全性提升有重要意义。该文对腊肉、腊肠、火腿、板鸭和腊鱼产品中的微生物多样性的研究进展进行概要综述。