在冷藏储存期间解开子肉中的物理化学性质和细菌群体
Zhoulin Wu1,2, Maoqin Xu1, Wei He1
1Key Laboratory of Meat Processing of Sichuan, College of Food and Biological Engineering, Chengdu University, Chengdu 610106, China.
Foods (Basel, Switzerland)
|February 24, 2024
概括
盐的子肉显示出改变的颜色和pH值,最初的腐烂指标较低,但脂质氧化增加. 在冷藏储存期间,盐可以减少关键的腐烂细菌,如Psychrobacter和Brochothrix.
科学领域:
- 食品科学 食品科学 食品科学
- 微生物学 微生物学
- 肉类科学 肉科学
背景情况:
- 子肉的质量对于消费者接受至关重要.
- 了解冷藏期间的微生物腐烂对于延长保质期至关重要.
- 盐是一种常见的食品添加剂,会影响肉类的特性和微生物的生长.
研究的目的:
- 评估2%的盐添加对肉新鲜度和细菌群体在8天4°C冷藏储存期间的影响.
- 评估肉品质参数 (颜色,pH,TVB-N,TBARS) 和微生物多样性的变化.
- 为了识别占主导地位的腐烂细菌和盐对它们种群的影响.
主要方法:
- 新鲜和盐的子肉在4°C下冷藏8天.
- 测量颜色 (L*,a*,b*),pH值,总挥发性基 (TVB-N) 和酸反应物质 (TBARS).
- 高通量测序用于分析细菌群落 (α和β多样性,分类学分析).
主要成果:
- 与新鲜肉相比,盐肉的L*,a*和b*值较低,pH值也较低.
- 总挥发性基在肉中迅速增加,但在6天前低于新鲜肉;TBARS在肉中迅速增加.
- 添加盐显著降低了占主导地位的腐烂细菌,布罗科特里克斯和心理细菌的丰富性,而最初的微生物菌群则由Shigaella,Bacteroides和Lactococcus主导.
结论:
- 盐在冷藏期间显著改变了子肉的物理化学特性和微生物组成.
- 虽然盐最初减少了腐烂细菌,但它加速了脂质氧化,因此需要仔细考虑质量监测.
- 研究结果提供了通过添加盐和微生物分析来管理子肉质量和保质期的见解.
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