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Updated: Jun 1, 2025

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由Clostridium estertheticum引起的小牛肉的损坏特征

Samart Dorn-In¹, Riem El-Seniti¹, Karin Schwaiger¹

¹Unit of Food Hygiene and Technology, Centre for Food Science and Veterinary Public Health, University of Veterinary Medicine Vienna, Veterinaerplatz 1, 1210 Vienna, Austria.

International journal of food microbiology

|January 17, 2025

概括

受到Clostridium estertheticum污染的Sus-vide (SV) 牛肉比非SV牛肉更快地腐烂. 这个细菌这个细菌.

科学领域:

食品微生物学食品微生物学
食品科学食品科学食品科学
肉类科学肉科学

背景情况:

苏斯维德 (SV) 通过减少微生物负载来提高肉类的安全性和保质期.
耐热的Clostridium estertheticum子可以在SV过程中存活下来,并在冷藏过程中导致腐烂.
关于由C. estertheticum引起的SV牛肉的具体腐烂特征的研究有限.

研究的目的:

描述和比较感染C. estertheticum的SV牛肉与非SV牛肉的腐烂情况.
评估C. estertheticum对SV牛肉微生物质量和感官属性的影响.
为了确定C. estertheticum腐烂对SV牛肉的保质期的影响.

主要方法:

牛肉样本被C. estertheticum的三个菌株人工污染.
选择样品的真空包装和空调 (SV) (55°C,70分钟).
在4°C保存28天,然后进行感官评估 (气体,气味) 和微生物分析 (总细菌,LAB,Enterobacteriaceae,酵母,C. estertheticum通过培养和qPCR).
使用MALDI-TOF的物种识别MS.

主要成果:

与非SV样本相比,被C. estertheticum污染的SV牛肉样本在冷藏28天后表现出明显更高的气体水平和更强烈的腐烂气味.
微生物学分析显示,在SV牛肉中,总细菌和酵母的数量非常低,但C. estertheticum的数量很高,与感官损坏相关.
虽然滴水损失和pH值在SV牛肉中较高,但C. estertheticum被确定为观察到的腐烂特征的主要驱动因素.

结论:

受到Clostridium estertheticum污染的Sus-vide (SV) 牛肉由于加速腐烂而有较短的保质期.
这项研究首次证明了由C. estertheticum引起的SV牛肉的特定腐败模式.
调查结果强调,肉类生产商和餐馆需要提高对 SV 产品中 C. estertheticum 腐烂可能造成的肉类损失的认识.

关键词:

一个被吹的包装.滴水损失滴水损失肉类的微生物群.腐烂的气味可以闻到.在真空包装的真空包装.它们的pH值为pH.

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