| 4 ℃贮藏期内冷鲜羊肉表面菌相变化分析 |
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| 引用本文： | 周琰冰,艾启俊,张德权.4 ℃贮藏期内冷鲜羊肉表面菌相变化分析[J].食品科学,2015,36(6):242-245. |
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| 作者姓名： | 周琰冰 艾启俊 张德权 |
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| 作者单位： | 1.北京农学院食品科学与工程学院，北京 102206；2.中国农业科学院农产品加工研究所，北京 100193 |
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| 基金项目： | 公益性行业(农业)科研专项(201303083) |
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| 摘 要： | 研究4 ℃条件下贮藏时间对冷鲜羊肉表面菌相组成的影响，以菌落总数为指标，结合菌落聚合酶链式反应法，了解冷鲜羊肉在其贮藏期内的菌群构成，以及随着贮藏时间延长其优势菌群的变化。结果表明，冷鲜羊肉在4 ℃托盘贮藏条件下，菌落总数随贮藏时间的延长而增加，第7天其菌落总数超过106 CFU/g，样品已经腐败变质；其表面主要菌群包括假单胞菌属、芽孢杆菌属、不动杆菌属等。随着贮藏时间的变化，假单胞菌占总菌相的大部分，是造成冷鲜羊肉腐败变质的主要优势菌。
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| 关 键 词： | 冷鲜羊肉 菌落总数 菌落聚合酶链式反应 4 ℃冷藏 优势菌 |
Changes in Microflora on Fresh Mutton during Chilled Storage |
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| ZHOU Yanbing;AI Qijun;ZHANG Dequan.Changes in Microflora on Fresh Mutton during Chilled Storage[J].Food Science,2015,36(6):242-245. |
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| Authors: | ZHOU Yanbing;AI Qijun;ZHANG Dequan |
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| Affiliation: | 1. College of Food Science and Engineering, Beijing University of Agriculture, Beijing 102206, China;
2. Institute of Agro-products Processing Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China |
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| Abstract: | The composition of the bacterial microflora on fresh mutton as a function of storage time at 4 ℃ was determined
by total plate count and colony polymerase chain reaction (PCR). The results showed that the total number of colonies on
tray-packaged mutton increased with an increase in storage time and exceeded 106 CFU/g at the seventh day, indicating
spoilage of the mutton. The main bacteria were Pseudomonas, Bacillus, Acinetobacter and etc. During storage, Pseudomonas
became the dominant spoilage bacterium in chilled meat. |
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| Keywords: | chilled fresh mutton total number of colonies colony PCR refrigeration at 4 ℃ dominant bacteria |
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