烤鸡货架期优势菌鉴定及其防腐研究
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浙江省自然科学基金项目(GN18C200026)


Studies on Identification of Dominant Microbes from Roast Chicken during Shelf Life and Its Inhibition
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    摘要:

    为防止散装烤鸡微生物超标,需要鉴定其优势菌并抑制其生长繁殖。从烤鸡中分离、纯化主要腐败微生物,并进行形态学和理化指标测定。将蜂胶、水溶性壳聚糖、乳酸链球菌素(Nisin)、乳酸钠、纳他霉素应用于对腐败菌的抑制。筛选出4种天然防腐剂,复配后用于烤鸡防腐。结果表明:导致烤鸡变质的优势菌种为枯草芽孢杆菌、短小芽孢杆菌及亮白曲霉。在36 ℃贮藏条件下,烤鸡表面分别应用0.3%蜂胶、1%壳聚糖、0.035% Nisin处理,可使菌落总数合格时间延长4倍。添加0.015%纳他霉素,可推迟2 d出现霉菌。烤鸡防腐的最优组合为:蜂胶0.3%、水溶性壳聚糖0.4%、Nisin 0.03%、纳他霉素0.02%。用其处理无包装烤鸡,在60 h内菌落总数不超标,处理组烤鸡比对照组货架期延长5倍以上。试验结果说明按照国家标准中允许使用的天然防腐剂复配,可防止散装烤鸡在夏季货架期间的微生物败坏。

    Abstract:

    In order to prevent the microorganism of bulk roast chicken from exceeding the standard, it is necessary to identify its dominant microbes and inhibit its growth and reproduction. The main spoilage microorganisms were isolated and purified from roast chicken, and their morphology and physicochemical properties were determined. Propolis, water-soluble chitosan, nisin, sodium lactate and natamycin were used to inhibit the spoilage microbes. Four kinds of natural preservatives were screened out and used for preservation of roast chicken. The results showed that Bacillus subtilis and Bacillus pumilus were the dominant bacteria and Aspergillus candidus was the dominant fungus causing deterioration of roast chicken. The quality guarantee period of the total number of colonies could be prolonged by 4 folds when roast chicken were dipped by 0.3% propolis, 1% chitosan and 0.035% nisin during shelf life at 36 ℃, respectively. Adding 0.015% natamycin could also delay the emergence of mold for 2 days. The optimum combination of preservative for roast chicken was propolis 0.3%, water-soluble chitosan 0.4%, nisin 0.03% and natamycin 0.02%. The total number of colonies in non-packaged roast chicken did not exceed the standard within 60 h, and the shelf life of the treatment group was 5 folds longer than that of the control group. Therefore, the natural product preservatives allowing use in the food additives of national standard can be compounded to prevent the microbial spoilage of bulk roast chicken during the shelf life in summer.

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包桂凤;钱琦峰;王向阳;顾双.烤鸡货架期优势菌鉴定及其防腐研究[J].中国食品学报,2021,21(3):245-252

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  • 在线发布日期: 2021-04-19
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