冷鲜鹅加工及冷藏过程中的微生物污染分析

食品科学 ›› 2013, Vol. 34 ›› Issue (1): 290-294.

冷鲜鹅加工及冷藏过程中的微生物污染分析

张维益，徐幸莲*，王思丹，周光宏

南京农业大学国家肉品加工与质量控制教育部重点实验室

收稿日期:2011-10-23 修回日期:2012-12-17 出版日期:2013-01-15 发布日期:2013-01-07
通讯作者: 徐幸莲 E-mail:xlxu@njau.edu.cn
基金资助:
2008年度江苏省科技成果转化专项资金项目

Analysis of Bacterial Contamination during Processing and Refrigerated Storage of Chilled Goose

Received:2011-10-23 Revised:2012-12-17 Online:2013-01-15 Published:2013-01-07

摘要/Abstract

摘要： 研究商业屠宰对冷鲜鹅胴体天然菌落的影响。分别对工人手、案板、车间空气、刀具、预冷水及屠宰过程中的鹅胴体取样，进行常见腐败菌及致病菌的微生物传统培养、计数；同时研究冷鲜鹅贮藏过程中的菌落总数变化。结果表明：空气、预冷水与加工过程中的各类接触面都是冷鲜鹅潜在的污染源，都对样品造成了不同程度的污染，但总体上，整个加工过程还是减少了鹅胴体表面各种微生物的污染，加工后鹅胴体表面的各类微生物数量均显著低于生产过程中的。净膛工序使鹅胴体污染程度达到最大，但是冲洗和预冷工序都能有效地减少这一过程的污染。预冷池后段水和包装是鹅胴体二次污染的主要原因，直接导致冷鲜鹅在冷藏7～9d后的腐败。

关键词: 冷鲜鹅, 加工, 微生物污染, 菌相变化

Abstract: The effect of commercial processing on the natural microflora of chilled goose was studied. Common spoilage bacteria and pathogenic bacteria from workers’ hands, chopping boards, cutting tools, goose carcasses and workshop air environments and chilling water were cultured by traditional methods and counted. Meanwhile, changes in aerobic plate count during refrigerated storage were explored. Although air, chilling water and various contact surfaces were all potential sources of bacterial contamination for chilled goose, in general, various bacterial contaminants showed a downward trend during the whole processing process. Bacterial contamination of goose carcasses was maximized during the stage of evisceration but effectively reduced by spray rinsing and pre-chilling. The second stage of pre-chilling and packaging were main causes of secondary contamination of goose carcasses and as a result, the shelf life of chilled goose spoiled was only 7—9 days during refrigerated storage.

Key words: chilled goose, processing, microbial contamination, microflora changes

中图分类号:

Q939.97

张维益，徐幸莲*，王思丹，周光宏. 冷鲜鹅加工及冷藏过程中的微生物污染分析[J]. 食品科学, 2013, 34(1): 290-294.

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