摘要
对江苏省苏州市具有代表性的某羊屠宰场的屠宰环境及熟制品加工车间进行微生物检测,重点对熟制品加工过程进行检测,包括煮制车间的接触面、各加工车间的空气以及清洗前后的生肉与煮制后的熟肉,以确定熟制品加工过程中污染菌群的分布。结果表明,熟制品加工过程中各加工车间空气细菌数均低于10 CFU/皿,表明空气质量合格。而煮制车间的接触面污染较严重致使交叉污染造成熟制羊肉的菌落总数达到3.23(lg(CFU/cm^2))。结合形态观察和16S rDNA菌种鉴定,所污染的菌主要为芽孢杆菌、腐生葡萄球菌、变形杆菌、金黄杆菌和微杆菌等。随后选取3个污染菌芽孢杆菌(Bacillus sp.M1、Bacillus sp.M9)和腐生葡萄球菌(Staphylococcus saprophyticus M7),通过对熟制羊肉的感官评分、pH值、菌落总数、挥发性盐基氮值和腐败代谢产物产量因子的测定评定它们对熟制羊肉的致腐能力。结果显示,Bacillus sp.M1的致腐能力最强且明显高于S.saprophyticus M7和Bacillus sp.M9,为有效预防和控制熟制羊肉的微生物污染提供依据。
Microbial samples collected from a representative mutton slaughter and processing plant in Suzhou,Jiangsu province,China were detected.This study mainly focused on the processing of cooked products,including the contact surfaces of cooking workshop,the air in each processing workshop,raw meat before and after washing and cooked meat.The aim was to determine the distribution of contaminating microbiota during the industrial production of cooked meat products.Bacterial counts of all the air samples were lower than10CFU per plate,respectively,being in line with the air quality standards.However,the total colony number of cooked meat reached3.23(lg(CFU/cm2))due to cross-contamination with the seriously polluted contact surfaces of cooking workshop.The contaminating spoilage bacteria were identified to be mainly Bacillus,Staphylococcus saprophyticus,Proteobacterium,Chryseobacterium and Microbacterium based on a combination of morphology and16S rDNA sequences.Subsequently,three dominant spoilage bacteria,Bacillus sp.M1,S.saprophyticus M7and Bacillus sp.M9,were selected to evaluate their potential for cooked mutton spoilage by detecting sensory scores,pH value,total colony number,total volatile basic nitrogen value and yield factors of microbial metabolites.The results suggested that Bacillus sp.M1displayed the strongest spoilage potential,followed by S.saprophyticus M7and Bacillus sp.M9.This study may provide a theoretical basis for microbial pollution control of cooked mutton products.
作者
王筱梦
孙芝兰
诸永志
卞欢
吴海虹
刘芳
江芸
王道营
徐为民
WANG Xiaomeng;SUN Zhilan;ZHU Yongzhi;BIAN Huan;WU Haihong;LIU Fang;JIANG Yun;WANG Daoying;XU Weimin(Institute of Agricultural Products Processing, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, China;Department of Food Science, Ginling College, Nanjing Normal University, Nanjing 210097, China;Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, Nanjing 210095, China)
出处
《食品科学》
EI
CAS
CSCD
北大核心
2017年第16期261-267,共7页
Food Science
基金
江苏省农业科技自主创新资金项目(CX(15)1007)
国家自然科学基金面上项目(31371802)
关键词
羊肉屠宰场
腐败菌
芽孢杆菌
腐生葡萄球菌
致腐能力
mutton slaughter plant
spoilage bacteria
Bacillus
Staphylococcus saprophyticus
spoilage potential
