杀菌和贮藏方式对酱牛肉的微生物和品质的影响

为探究杀菌和贮藏方式对酱牛肉贮藏期间微生物与品质的影响,对低温贮藏不杀菌(4N)、常温贮藏不杀菌(25N)和常温贮藏杀菌(25S)的真空包装酱牛肉进行了研究。对酱牛肉16S rRNA基因的V4~V5区域进行高通量测序,并测定其质构、色泽、pH、TVB-N和TBARs等指标。高通量测序结果显示,属水平上丰度较大的有沉积小杆菌属(Sediminibacterium)、魏斯氏菌属(Weissella)、芽孢杆菌属(Bacillus)等,其在酱牛肉的贮藏过程中作为不同时期的优势腐败菌大量生长,魏斯氏菌属和芽孢杆菌属分别是未杀菌处理和杀菌处理后酱牛肉中的优势腐败菌。微生物结果表明25N组在第3天微生物超标,4N组保质期可延长至21 d,25℃贮藏杀菌组保质期可达35 d。杀菌和贮藏温度不同的酱牛肉随着贮藏期延长,质构稳定性、pH值和a~*值显著下降(P<0.05),L~*值先下降后上升。3组酱牛肉的TVB-N值和TBARs值在贮藏期均显著增加(P<0.05)。

Effects of Sterilization and Storage Methods on Microbes and Quality of Sauced Beef

In order to investigate the effects of sterilization and storage methods on the quality and microorganisms of sauced beef during storage,the vacuum-packed sauced beef was stored on nonsterilization at 4℃,non-sterilization at 25℃ and sterilization at 25℃ were studied.The high-throughput sequencing of the V4~V5 region of the 16 S rRNA gene was performed,and the texture,color,pH,TVB-N and TBARs were measured.The high-throughput sequencing results showed that Sediminibacterium,Weissella,Bacillus,etc.were more abundant in the genus level,they are used in the storage of sauced beef as the dominant spoilage bacteria in different periods grew in large numbers.Weissella and Bacillus are the dominant spoilage bacteria in non-sterilization sauced beef and sauced beef after sterilization,respectively.Microbial count showed that the microorganisms in the 25℃ storage non-sterilization group exceeded the standard on the 3 rd day,the 4℃ storage non-sterilization group could extend the shelf life to 21 days,and the 25℃storage sterilization group could reach 35 days.With the prolonged storage period,the texture stability,pH and a~* value of sauced beef with different sterilization and storage temperature decreased significantly(P<0.05),and the L~* value decreased first and then increased.The TVB-N value and TBARs value of the three groups increased significantly during storage(P<0.05).