在肉类加工中减少化:微生物转移,腐烂风险和元基因组洞察力
Arthur S Orsi1, Wilson J F Lemos Junior2, Oluwadara O Alegbeleye3
1Department of Food Technology, Faculty of Veterinary, Fluminense Federal University, Niterói, RJ, Brazil; Department of Food Science and Nutrition, Faculty of Food Engineering, University of Campinas, Campinas, SP, Brazil.
Meat science
|May 15, 2025
概括
减少肉制品中的化 (NaCl) 可以增加腐烂细菌和病原体,如大肠杆菌. 这会影响肉类的安全性和保质期,需要对微生物生态进行仔细管理.
科学领域:
- 食品微生物学 食品微生物学
- 肉类科学 肉科学
- 微生物生态学 微生物生态学
背景情况:
- 化 (NaCl) 对于肉类的保存,控制微生物生长和延长保质期至关重要.
- 减少NaCl是公共卫生目标,但它对肉类微生物生态的影响需要彻底调查.
- 了解微生物的转变对于保持低NaCl肉制品的安全性和质量至关重要.
研究的目的:
- 审查化减少/替代对肉制品微生物生态学的影响.
- 评估对肉制品的保质期和安全性的影响.
- 确定有关NaCl修饰对肉类微生物群的影响的研究缺口.
主要方法:
- 对肉制品中NaCl减少/替代研究的文献综述.
- 微生物生态转变的分析,包括细菌生长和社区组成.
- 探索元基因组数据以了解微生物多样性.
主要成果:
- 新鲜肉中的减少的NaCl有利于心理食的腐烂细菌 (例如,Pseudomonas sp.). 和中性病原体 (例如大肠杆菌,金黄色杆菌).
- 在制/发酵肉类中,较低的NaCl破坏了耐盐微生物 (例如,LAB,葡萄球菌),增加了腐烂和病原体风险.
- 烟肉中减少的NaCl可能会由于微生物平衡的改变而降低子形成细菌 (例如C. botulinum) 的抑制.
结论:
- 减少NaCl显著改变了肉类微生物群,影响了不同产品类型的保质期和安全性.
- 需要进一步研究NaCl替代品对肉类微生物组和研究不足的微生物的影响.
- 必须制定战略,通过管理微生物生态来确保减少NaCl的肉制品的安全性和质量.
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