| 冷鲜鸡胸肉主要腐败菌的分离及低温贮藏对货架期的影响 |
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| 引用本文： | 李忠辉,姚开,贾冬英,迟原龙.冷鲜鸡胸肉主要腐败菌的分离及低温贮藏对货架期的影响[J].食品与发酵工业,2011,37(1). |
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| 作者姓名： | 李忠辉 姚开 贾冬英 迟原龙 |
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| 作者单位： | 四川大学轻纺与食品学院,四川,成都,610065 |
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| 摘 要： | 冷鲜鸡肉的货架期与其腐败菌的种类和数量密切相关。采用选择性培养基对冷鲜鸡胸肉中的主要腐败菌进行了分离,并对其低温条件下的货架期进行了研究。结果表明,假单胞菌、热死环丝菌、肠杆菌和乳酸菌是冷鲜鸡胸肉中的主要腐败菌;在低温贮藏过程中,前两种菌的数量呈明显上升趋势,并成为优势菌群。在2、4、8和10℃贮藏条件下,冷鲜鸡胸肉的货架期分别为14、10、5和3 d。
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| 关 键 词： | 冷鲜鸡胸肉 主要腐败菌 低温 货架期 |
Isolation of Predominant Spoilage Bacteria in Chilled Chicken Breast and Evaluation of the Shelf Life at Low Storage Temperatures |
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| Li Zhong-hui,Yao Kai,Jia Dong-ying,Chi Yuan-long.Isolation of Predominant Spoilage Bacteria in Chilled Chicken Breast and Evaluation of the Shelf Life at Low Storage Temperatures[J].Food and Fermentation Industries,2011,37(1). |
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| Authors: | Li Zhong-hui Yao Kai Jia Dong-ying Chi Yuan-long |
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| Abstract: | Shelf life of chilled chicken is associated with species and the numbers of microorganisms.Predominant spoilage bacteria in chilled chicken breast were isolated using selective media.The shelf life of chilled chicken breast at low storage temperatures were analyzed.The results indicated that Pseudomonas,Brochothrix thermosphacta,Enterobacteriaceae and Lactobacillus were the predominant spoilage bacteria in chilled chicken breast.The numbers of Pseudomonas and Brochothrix thermosphacta increased progressively and quickly became dominant microflora at low storage temperatures.The shelf life of chilled chicken breast was 14 d,10 d,5 d and 3 d at storage temperatures of 2℃,4℃,8℃ and 10℃ respectively. |
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| Keywords: | chilled chicken breast predominant spoilage bacteria low temperature shelf life |
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