冰鲜鸭加工冷藏过程中主要腐败菌来源及菌相分析

食品科学 ›› 2012, Vol. 33 ›› Issue (16): 171-174.

冰鲜鸭加工冷藏过程中主要腐败菌来源及菌相分析

王华伟1,2，刘芳1，王道营1，诸永志1，徐为民1,*，徐幸莲2

1.江苏省农业科学院农产品加工研究所 2.南京农业大学肉品加工与质量控制教育部重点实验室

收稿日期:2011-07-03 修回日期:2012-07-11 出版日期:2012-08-25 发布日期:2012-09-07
通讯作者: 刘芳 E-mail:dlhlh2000@yahoo.com.cn

Analysis of Spoilage Bacterial Source and Microflora in Refrigerated Duck during Processing and Refrigeration

Received:2011-07-03 Revised:2012-07-11 Online:2012-08-25 Published:2012-09-07

摘要/Abstract

摘要： 研究工业屠宰加工过程对冰鲜鸭胴体表面菌相形成的影响。采用传统微生物培养方法，对车间环境接触面、胴体表面、预冷水以及贮藏期产品的微生物数量进行测定。结果表明：车间空气、预冷水、环境接触面是构成加工过程胴体表面菌相的主要污染源；总体来讲，环境及胴体表面菌量延生产线进程而呈下降趋势，但由于脱毛前鸭子表面的菌量对环境菌量有补充作用，而经脱毛后的胴体表面受环境中菌量的补充作用，导致部分加工工序微生物数量有阶段性上升，如脱毛、净膛工序；预冷工序的抑菌作用由于存在过程性变化，因此对终产品品质有决定性影响。

关键词: 冰鲜鸭, 加工冷藏, 腐败菌, 菌相

Abstract: The effect of industrial processing on the formation of microflora in duck carcasses was studied in the present work. Through traditional microbial culture, the number of microorganisms on workshop contact surface and carcass surface as well as in pre-chilling water during refrigeration was determined. The results showed that the air, chilling water and environment contact surface in workshops were the major sources of contamination and microflora formation. The number of bacteria in environment and on carcass surface displayed a declining trend. Before defeathering, a number of bacteria were transferred from duck surface to the environment; on the other hand, an reversed order was observed after defeathering, which resulted in a periodic rise of bacteria at several steps such as defeathering and evisceration process. The pre-chilling process had a decisive effect on the quality of final products due to the various decontamination effects.

Key words: refrigerated duck, processing and refrigeration, spoilage bacterial, microflora

中图分类号:

王华伟1,2，刘芳1，王道营1，诸永志1，徐为民1,*，徐幸莲2. 冰鲜鸭加工冷藏过程中主要腐败菌来源及菌相分析[J]. 食品科学, 2012, 33(16): 171-174.

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