不同高阻隔包装材料对烤鸭品质及微生物菌群多样性的影响

摘要/Abstract

摘要： 真空包装能有效延长烤鸭保质期，但不同阻隔性包装材料对烤鸭的保质期影响差异显著。因此本研究分析了3种不同类型高阻隔包装材料：镀氧化硅类、乙烯醇聚合物、聚偏二氯乙烯，对烤鸭进行真空包装，4 ℃下分别贮藏21天。在此期间测定了烤鸭的菌落总数、乳酸菌和肠杆菌数量变化，并用高通量测序技术观察了不同样品的微生物多样性变化，还对贮藏期间烤鸭的挥发性盐基氮、肉色变化等理化指标进行了检测分析，以期观察不同高阻隔材料对烤鸭货架期与品质影响。结果表明：镀氧化硅包装可以有效地抑制微生物的生长，并可有效抑制挥发性盐基氮的产生，在贮藏21天挥发性盐基氮数值显著低于其他组，且数值低于20 mg/kg。贮藏时间和包装材料对烤鸭的微生物菌落结构有明显影响，在贮藏过程中，乳酸菌菌属与魏斯氏菌属是镀氧化硅包装材料下烤鸭样品的优势菌群；乳酸菌属、魏斯氏菌属、假单胞菌属、类香味菌属、肉食杆菌属是乙烯醇聚合物材料中烤鸭的优势菌群；乳酸菌属、魏斯氏菌属、热杀索丝菌属、弧菌菌属是聚偏二氯乙烯材料烤鸭的优势菌群。对比发现，镀氧化硅类材料对假单胞菌、类香味菌属、热杀索丝菌等的抑制，是其有效保持烤鸭的品质，延长其货架期的主要原因。镀氧化硅类高阻隔真空包装材料可有效保持烤鸭的品质，并延长保质期。

关键词: 烤鸭, 高阻隔包装材料, 品质, 微生物多样性, 高通量测序

Abstract: Vacuum packaging can effectively extend the shelf life of roasted duck, but the effect of different barrier packaging materials on the shelf life of roast duck is supposed to be different. Therefore, in this study, the effect of three types of high barrier packaging materials, including silicon oxide plating, vinyl alcohol polymer, and polyvinylidene chloride, on the quality and shelf life of roast duck was conducted. The total volatile base nitrogen, meat color, total viable count, lactic acid bacteria and Enterobacteriacese were determined during the storage at 4 ℃. High-throughput sequencing technologies were also applied observe the difference of microbial diversity between samples with different packaging materials during storage, The results showed that silicon oxide coating could effectively inhibit the growth of microorganisms and the production of volatile basic nitrogen. The value of volatile basic nitrogen at 21 day was significantly lower than that of other groups, and the value was lower than 20mg/kg. The storage time and packaging materials had significant effects on the microbial colony diversity of the roast duck. Lactobacillus, Weisiella, Pseudomonas, Myroides, Carnobacterium are the dominant bacteria in samples packaged with vinyl-alcohol polymer materials .Lactobacillus, Weisiella, Thermophilus and Vibrio are the dominant strains of polyvinylidene chloride (PVDC) packaged roasted duck. It was found that the main reason for keeping the quality of roasted duck and prolonging its shelf life with silica-coated materials was its inhibition on Pseudomonas,Myroides, and Thermophilus. Taken together, we found high barrier vacuum packing materials of silicon oxide coating can effectively maintain the quality of roasted duck and extend its shelf life.

Key words: roasted duck, high barrier packaging materials, quality, Microbial diversity, high throughput sequencing

中图分类号:

TS251.6

穆罡. 不同高阻隔包装材料对烤鸭品质及微生物菌群多样性的影响[J]. 食品科学, 0, (): 0-0.

罡穆. Effect of different high barrier packaging materials on shelf life and microbial diversity of roasted duck[J]. FOOD SCIENCE, 0, (): 0-0.

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