Changes in Microflora on Fresh Mutton during Chilled Storage

doi:10.7506/spkx1002-6630-201506046

FOOD SCIENCE

• Packaging & Storage • Previous Articles Next Articles

Changes in Microflora on Fresh Mutton during Chilled Storage

ZHOU Yanbing1, AI Qijun1,*, ZHANG Dequan2,*

1. College of Food Science and Engineering, Beijing University of Agriculture, Beijing 102206, China;
2. Institute of Agro-products Processing Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China

Online:2015-03-25 Published:2015-03-17
Contact: AI Qijun

Abstract

Abstract:

The composition of the bacterial microflora on fresh mutton as a function of storage time at 4 ℃ was determined
by total plate count and colony polymerase chain reaction (PCR). The results showed that the total number of colonies on
tray-packaged mutton increased with an increase in storage time and exceeded 106 CFU/g at the seventh day, indicating
spoilage of the mutton. The main bacteria were Pseudomonas, Bacillus, Acinetobacter and etc. During storage, Pseudomonas
became the dominant spoilage bacterium in chilled meat.

Key words: chilled fresh mutton, total number of colonies, colony PCR, refrigeration at 4 ℃, dominant bacteria

CLC Number:

TS201.3

ZHOU Yanbing1, AI Qijun1,*, ZHANG Dequan2,*. Changes in Microflora on Fresh Mutton during Chilled Storage[J]. FOOD SCIENCE, doi: 10.7506/spkx1002-6630-201506046.

[1]	ZHAO Xiaoce, HU Qianqian, LUO Ruiming, ZHANG Heyu. Correlation between Changes in Microbial Proteome and Community Succession in Fresh Tan Sheep Meat during Chilled Storage [J]. FOOD SCIENCE, 2019, 40(18): 116-120.
[2]	ZHANG Ying, WU Rina, SUN Huijun, WU Junrui, TAO Dongbing, WANG Hongyu. Diversity and Dynamic Changes of the Bacterial Community during Fermentation of Soybean Paste [J]. FOOD SCIENCE, 2017, 38(14): 30-35.
[3]	WU Yanyan, QIAN Xixi, LI Laihao, CHEN Shengjun, DENG Jianchao, LI Chunsheng. Microbial Community Diversity in Dried-Salted Fish during Processing Revealed by Illumina MiSeq Sequencing [J]. FOOD SCIENCE, 2017, 38(12): 1-8.
[4]	ZHENG Yan, YAO Ting. Analysis of Bacterial Diversity during Natural Fermenation of Sweet Potato Sour Liquid by PCR-DGGE [J]. FOOD SCIENCE, 2016, 37(7): 99-103.
[5]	ZHOU Yanbing, AI Qijun, ZHANG Dequan. Application of PCR-DGGE to Study the Dominant Bacteria of Chilled Mutton during Storage [J]. FOOD SCIENCE, 2015, 36(16): 236-240.
[6]	ZHANG Yong-shuai, SUN Jun-liang*, LIANG Xin-hong, LI Yuan-zhao. Determination of Total Number of Colonies by Fluorescence Labeling Method [J]. FOOD SCIENCE, 2014, 35(20): 131-134.
[7]	TU Zong-cai1,2, MA Da1, WANG Hui1, SHI Yan1, SHA Xiao-mei1, HUANG Xiao-qin2. PCR-DGGE Analysis of Dominant Bacterial Populations on the Surface of Grass Carp Meat under Different Packaging Conditions [J]. FOOD SCIENCE, 2014, 35(20): 143-147.
[8]	XIAO Xiang，DONG Ying?，ZHU Ying，WANG Min，WANG Li-li. Bacterial Diversity of Vacuum-packed Zhenjiang Yao Meat during Different Process Stages and Refrigerated Storage [J]. FOOD SCIENCE, 2013, 34(15): 204-207.
[9]	SUN Yan-yu，ZHOU Guang-hong，XU Xing-lian. Changes in Microbial Community Composition of Chilled Chicken during Storage [J]. FOOD SCIENCE, 2011, 32(11): 146-151.
[10]	LI Rui1，XU Fang1，ZHANG Zhong-mei1，MIYAMOTO Takahisa2，ZHU Ting-heng3,*. A Colony PCR Assay for Detecting Shiga toxin-producing Escherichia coli [J]. FOOD SCIENCE, 2010, 31(16): 258-260.
[11]	WU Hai-Qing, CHEN Qing-Sen, PANG Guang-Chang, HU Zhi-He. Study on Contaminated Status of Bacillus cereus in Raw Milk in Jin Jin Yu Lu Area [J]. FOOD SCIENCE, 2008, 29(5): 373-377.

Changes in Microflora on Fresh Mutton during Chilled Storage

RichHTML

PDF (PC)

Knowledge

Abstract

Cite this article

share this article

References

Related Articles 11

Recommended Articles

Metrics

Comments