北京烤鸭加工过程中菌相变化规律及其特征

摘要/Abstract

摘要： 应用微生物选择性培养并结合细菌系统鉴定的方法对北京烤鸭加工过程中的菌相变化规律及其特征进行分析和研究。结果显示：乳酸菌是整个加工过程中的主要微生物为3.41～5.97(lg(CFU/g))，受温度影响较小；假单胞菌属在加工前期(解冻、清洗)分别是4.77(lg(CFU/g))和4.39(lg(CFU/g))，为仅次于乳酸菌的主要微生物，受温度影响较大；肠杆菌科在加工中期(烫皮、晾挂)与乳酸菌达到相同数量级分别是3.18(lg(CFU/g))和5.96(lg(CFU/g))，成为仅次于乳酸菌的主要微生物。烤鸭的烫皮、烤制工序能有效降低各类菌的含量，灭菌后菌含量低于1.00(lg(CFU/g))；晾挂工序是整个加工过程中微生物出现增长的阶段，各类菌的数值在4.29～6.36(lg(CFU/g))，因此需严格控制晾挂的温度、湿度和时间，以确保产品的安全性。本研究表明，乳酸菌、假单胞菌属和肠杆菌科是北京烤鸭加工过程中的主要微生物。

关键词: 菌相变化, 选择性培养, 鉴定, 北京烤鸭

Abstract: The microflora variation and characteristics of Beijing roast duck at different stages of production were analyzed by the traditional selective culture and microflora systematic identification. The results indicated that lactic acid bacteria were the most dominant microorganisms during the entire process (3.41—5.97 (lg(CFU/g)) and influenced little by temperature followed by Pseudomonas spp. during the early stages (thawing and cleaning), which was greatly influenced by temperature, or Enterbacteriaceae spp., which reached the same order of magnitude as lactic acid bacteria (3.18 (lg(CFU/g)) and 5.96 (lg(CFU/g)), respectively) during the middle stages (skin blanching and natural air drying). The populations of various bacterial species declined to a level lower than 1.00 (lg(CFU/g)) during skin blanching and roasting. Bacterial growth was observed only at the stage of natural air drying during the whole production process, and the populations of various bacterial species ranged from 4.29 to 6.36 (lg(CFU/g)). Accordingly, temperature, humidity and drying time should be strictly controlled to ensure food safety. This study demonstrates that lactic acid bacteria, Pseudomonas spp. and Enterbacteriaceae spp. are dominant in Beijing roast duck during various stages of processing.

Key words: microflora variation, traditional selective culture, identification, Beijing roast duck

中图分类号:

TS205

任?琳，赵?冰，赵?燕，陈文华，李家鹏，荣?慧，张春江，乔晓玲*. 北京烤鸭加工过程中菌相变化规律及其特征[J]. 食品科学, 2013, 34(1): 281-284.

参考文献

[1] 赵霖，鲍善芬，宋曙辉等. “蔬香酥烤鸭”与普通焖炉烤鸭营养成分的研究[J]. 中国食品学报,2009，9(3): 174-179.
[2] 谢文锋，喻长春，陈丹等．大瀛风香鸭的研制［J］．肉类工业，2002，(7) : 19-21.
[3] 倪洪锦. 常温风味烤鸭的加工工艺研究[J]. 中国食品学报，2012，2：16-18.
[4] 刘卫民．如何制作川式挂炉烤鸭［J］．四川烹饪，2005，(6) : 29-30.
[5] 张超，施建辉．关于北京烤鸭工艺特点及创新的研究［J］．广州食品工业科技，2004，(3) :86-88.
[6] ARRAGE A A, PHELPS T J, BENOIT R E, et al. Survival of subsurface microorganisms exposed to UV radiation and hydrogen peroxide[J]. Applied and Environmental Microbiology, 1993, 59(11): 3545-3550.
[7] JacksonTC,AcuffGR,VanderzantC. Identification and evaluation of volatile compounds of vacuum and modified atmosphere package beef strip loins[J].MeatScience,1992,31:175-190.
[8] 傅鹏，李平兰. 冷却猪肉初始菌相分析与冷藏过程中的菌相变化规律研[J]. 食品科学,2006,27(11)：119-124.
[9] 陈亚莉. 冷却猪肉菌相分析以及生物保鲜剂的筛选[D]. 湖南:湖南农业大学，2010：12.
[10] 马俪珍，南庆贤，戴瑞彤. 冷却猪肉中腐败菌的分离、初步鉴定与初始菌相分析[J]. 天津农学院学报,2005,12(3):39-43.
[11] 刘洋. 腊肉加工和贮藏期间菌相变化和理化变化[D]. 北京：中国农业大学，2005：12-23.
[12] 董盛月，梁锋，赵一楠，杜艳，李平兰. 块状火腿生产过程中的菌相及理化变化[J]. 食品科学,2009,30（19）：96-99.
[13] 郭光平. 烧鸡腐败菌菌相分析及保鲜技术的研究[D]. 山东：烟台大学，2011：4.
[14] 李艳亮，金邦荃，刘芳，王道营，徐为民. 冷藏条件下盐水鸭菌相消长规律研究[J]. 食品工业科技,2010,31（8）：157-159.
[15] 张春江，罗欣，王海燕. 低温熏煮香肠的菌相分析及腐败菌的分离[J]. 肉类工业, 2004(4): 25-28.
[16] GB/T 4789.2-2010 中华人民共和国国家标准食品卫生微生物学检验菌落总数测定[S].
[17] Brown M H. Meat Microbiology[M]. In: London, New York, Applied Science Publishers LTD, 1982. 474-475.
[18] 东秀珠, 蔡妙英,等. 常见细菌系统鉴定手册[M]. 北京: 科学出版社,2001.66-294.
[19] 钱存柔，黄仪秀等. 微生物学实验教程[M].北京：北京大学出版社，1999：61-224.
[20] 刘洋，崔建云，任发政等. 低盐腊肉在加工过程中的菌相变化初探[J]. 食品工业科技, 2005, 26(8): 49-53.
[21] VON HOLY A, MEISSNER D, HOLZAPFEL W H. Effects of pasteurization and storage temperature on vacuum-packaged Vienna sausage shelf life[J]. S Afr J Sci, 1991, 87: 387-390.
[22] 孙承锋, 戴瑞彤, 南庆贤. 低温杀菌对真空包装酱牛肉货架期及品质的影响[J]. 食品科技, 2003(3): 21-24.
[23] 康怀彬, 肖枫, 徐幸莲. 二次杀菌方式对烧鸡保质期影响的研究[J]. 食品科学, 2007(7): 174-177.
[24] Garriga, M., N. Gr bol, M. Aymerich, et al. Microbial inactivation after high-pressure processing at600MPa in commercial meat products over its shelf life[J]. Innovative Food Science & Emerging Technologies, 2004, 5(4), 451-457.
[25] SAMELI J, KAKOURI A, REMENTZIS J. Selective effect of the product type and the packaging conditions on the species of lactic acid bacteria dominating the spoilage microbial association of cooked meats at 4℃[J]. Food Microbiology, 2000, 17(3): 329-340.
[26] Gill C.O. &Newton K.G. The ecology of bacterial spoilage of fresh meat at chill temperatures. Meat Science,1978,2:21.
[27] VonHoly A, Cloete T E, Holzapfel W H. Quantification and character-ization of microbia lpopulations associated with spoiled,vacuum-packed Vienna sausages[J]. Food Microbiology, 1991, (8): 95-104.
[28] VonHoly A, Holzapfel WH,Dykes GA. Bacterial populations associated with Vienna sausage packaging[J]. Food Microbiology, 1992,(9):45-53.
[29] Dykes G A, Marshall L A,Meissner D,etal. Acid treatment and pasteur-ization affect the shelf life and spoilage ecology of vacuum-packaged Vienna sausages[J].FoodMicrobiology,1996,13:69-74.
[30] Franz C M A P, Von Holy A. Bacterial populations associated with pasteurized vacuum-packed Vienna sausages[J].FoodMicrobiology,1996,13:1655-174.
[31] McMeekin T.A. Microbial spoilage of meats. In: Davies R. (Ed), Developments in Food Microbiology. Vol.1.Applied Science Publishers, London, 1982,1-40.
[32] OlssonC, AhrneS, PetterssonB, et al. The bacterial of fresh and chill-stored pork: anlysis by cloning and sequencing of 16SrRNA genes[J].International Journal of Food Microbiology, 2003, 83: 245-252.
[33] 孙彦雨，周光宏，徐幸莲. 冰鲜鸡肉贮藏过程中微生物菌相变化分析[J]. 食品科学, 2011,32(11): 146-151.