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在冷藏储存期间,真空包装牛肉的不同pH值的细菌动态和挥发性代谢变化
Magdevis Y Rodriguez-Caturla1, Larissa P Margalho1, Juliana S Graça1
1Department of Food Science and Nutrition, Faculty of Food Engineering, University of Campinas, Campinas, São Paulo, Brazil.
International journal of food microbiology
|November 9, 2024
概括
在真空包装牛肉中的腐烂细菌在各种pH值和温度下进行了研究. 乳酸细菌占主导地位,特定的挥发性有机化合物与破坏微生物生长有关.
科学领域:
- 食品微生物学 食品微生物学
- 肉类科学 肉类科学
- 生物化学 生化学
背景情况:
- 真空包装对于延长牛肉的保质期至关重要.
- 了解腐烂细菌的动态对于食品安全和质量至关重要.
- 巴西牛肉生产在储存期间保持微生物稳定性方面面临挑战.
研究的目的:
- 在不同的pH值和温度条件下,研究真空包装牛肉中腐烂细菌的生长.
- 使用分子方法识别关键的腐烂细菌属.
- 为了将挥发性有机化合物 (VOC) 与微生物生长作为破坏指标相关联.
主要方法:
- 使用16S rDNA基因测序进行细菌计数和鉴定.
- 挥发性有机化合物 (VOC) 通过头空间固态微提取气色谱-质谱 (HS-SPME/GC-MS) 的分析.
- 在pH范围 (5.4-5.8,5.8-6.1,≥6.1) 和温度 (0°C,4°C,7°C) 中评估细菌生长.
主要成果:
- 乳酸细菌 (LAB) 的数量始终超过6.0 Log CFU/g.
- 起初 Pseudomonas 和 Serratia 是主导的,受屠宰场环境的影响.
- 储存条件 (pH和温度) 降低了细菌多样性,并在pH范围5.4-5.8和5.8-6.1.1之间增加了LAB (乳杆菌,乳球菌,乳球菌,牛菌,肉杆菌).
- 特定的VOC,包括酒精和,与腐烂细菌生长相关.
结论:
- 巴西真空包装牛肉腐烂的特点是LAB数量很高.
- 细菌社区的结构随着储存的pH值和温度而显著变化.
- 诸如酒精和类的VOC可以作为真空包装牛肉中腐烂细菌的潜在指标.
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