食品科学 ›› 2019, Vol. 40 ›› Issue (19): 272-280.doi: 10.7506/spkx1002-6630-20181015-126

• 包装贮运 • 上一篇    下一篇

气调包装对烤鸭腿货架期及微生物多样性的影响

赵嘉越,罗欣,杨啸吟,毛衍伟,梁荣蓉,董鹏程,朱立贤,张一敏,刘国星,高合江   

  1. (1.山东农业大学食品科学与工程学院,山东 泰安 271018;2.江苏省肉类生产与加工质量安全控制协同创新中心,江苏 南京 210095;3.北京市恒慧通肉类食品有限公司,北京 101302)
  • 出版日期:2019-10-15 发布日期:2019-10-25
  • 基金资助:
    “十三五”国家重点研发计划重点专项(2016YFD040150503);山东省“双一流”奖补资金项目(SYL2017XTTD12)

Effect of Modified Atmosphere Packaging on Shelf Life and Microbial Diversity of Roast Duck Legs

ZHAO Jiayue, LUO Xin, YANG Xiaoyin, MAO Yanwei, LIANG Rongrong, DONG Pengcheng, ZHU Lixian, ZHANG Yimin, LIU Guoxing, GAO Hejiang   

  1. (1. College of Food Science and Engineering, Shandong Agricultural University, Tai’an 271018, China; 2. Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, Nanjing 210095, China; 3. Beijing Henghuitong Meat Food Co. Ltd., Beijing 101302, China)
  • Online:2019-10-15 Published:2019-10-25

摘要: 为延长烤鸭腿货架期、保持其食用品质并阐明烤鸭腿冷藏过程中的菌群演替规律,本实验以托盘包装为对照组,研究了0~4 ℃条件下两种气调包装(100%(体积分数,下同)N2、50% CO2+50% N2)对烤鸭腿贮藏过程中微生物(菌落总数、乳酸菌数、肠杆菌科数)、硫代巴比妥酸反应产物值及感官特性的影响,并通过高通量测序分析了贮藏过程中烤鸭腿的微生物多样性。结果表明:与托盘包装和100% N2包装相比,50% CO2+50% N2包装显著抑制了烤鸭腿微生物的生长(P<0.05),使其货架期接近21 d,并抑制了其脂肪氧化(P<0.05),较好地维持了烤鸭腿的品质和感官特性。贮藏时间和包装方式对贮藏后期烤鸭腿的菌群结构有明显影响,泛菌属、类香味菌属、假单胞菌属和不动杆菌属为50% CO2+50% N2包装烤鸭腿中的优势菌群,索丝菌属、泛菌属、假单胞菌属、肉食杆菌属和明串珠菌属为100% N2包装烤鸭腿中的优势菌群,优势菌群的不同是导致不同包装方式烤鸭腿间货架期产生差异的主要原因。

关键词: 烤鸭腿, 气调包装, 货架期, 微生物多样性, 高通量测序

Abstract: The aim of this study was to extend the shelf life of roast duck legs, and to maintain its eating quality and to clarify the microbial community dynamics during storage. This experiment investigated the effects of different modified atmosphere packaging (MAP) (100% N2, 50% CO2 + 50% N2) on microbial counts (total viable counts, lactic acid bacteria and Enterobacteriaceae), thiobarbituric acid reactive substance (TBARS) level and sensory evaluation during storage at 0-4 ℃, with tray packaging as the control. High-throughput sequencing was also used to analyze microbial diversity. Compared with MAP with 100% N2 and the control, MAP with 50% CO2 + 50% N2 extended the shelf life up to 21 d by inhibiting the growth of bacteria (P < 0.05); meanwhile, this package method decreased lipid oxidation (P < 0.05) and maintained the quality and sensory characteristics of roast duck legs. Storage time and packaging had a significant effect on bacterial community compositions at the late storage stage. Pantoea spp., Myroides spp., Pseudomonas spp. and Acinetobacter spp. were the dominant bacteria in the 50% CO2 + 50% N2 group, while Brochothrix spp., Pantoea spp., Pseudomonas spp., Carnobacterium spp. and Leuconostoc spp. were the dominant bacteria in the 100% N2 group. The difference in the predominant bacteria may greatly contribute to the difference in shelf life among packaging treatments.

Key words: roast duck legs, modified atmosphere packaging (MAP), shelf life, microbial diversity, high-throughput sequencing

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