摘要
为揭示冷冻熟制小龙虾加工过程中微生物的消长规律并确定加工过程关键控制点,用微生物传统培养法结合高通量测序手段分析了小龙虾在原料、吐沙、清洗、蒸煮及成品等加工环节中的微生物变化情况。结果表明:吐沙环节可使虾鳃微生物数量显著下降,减菌率达98.9%,肠道中菌落总数变化不显著。蒸煮环节可使小龙虾虾鳃和肠道中的菌落总数分别降低4.22(lg(CFU/g))和4.64(lg(CFU/g)),使虾肉中的微生物含量低于检测限,并且能够完全杀灭大肠菌群和假单胞菌。高通量测序结果显示原料虾鳃及肠道中的物种丰度和多样性与虾肉相比较低,虾鳃中主要是变形菌门(Proteobacteria),肠道中以厚壁菌门(Firmicutes)为主。吐沙环节会降低小龙虾物种丰度及多样性,虾肠道中变形菌门相对丰度显著降低,蒸煮后虾肉和虾鳃中的黄杆菌属(Flavobacterium)较清洗环节显著下降。研究确定了加工过程微生物的关键控制点为吐沙和蒸煮环节,为提升小龙虾制品质量安全和防腐保鲜提供理论依据。
In order to uncover the growth and decline of microorganisms during the processing of frozen cooked crayfish and to determine the critical control points,the traditional microbial culture method combined with high-throughput sequencing was used to analyze the changes in the microbial community at different processing stages,namely,raw materials,sand spitting,washing,cooking and finished products.The results showed that the sand spitting process could significantly reduce the number of microbes in the gills by 98.9%,but did not change the number of microbes in the intestine.The total number of colonies in the gills and intestines of crayfish decreased by 4.22 and 4.64(lg(CFU/g)),respectively during the cooking process.The microbial load in crayfish meat was below the detection limit.Besides,the coliform bacteria and Pseudomonas were killed completely.The high-throughput sequencing results showed that the species abundance and diversity in the gills and intestine of raw crayfish were lower than those in cooked crayfish meat.The microbial community in the crayfish gills was dominated by Proteobacteria,while that in the intestine was dominated by Firmicutes.The species abundance and diversity of crayfish were reduced during sand spitting,and the relative abundance of Proteobacteria in the crayfish intestine was decreased significantly.The relative abundance of Flavobacterium in the meat and gills of crayfish was more significantly decreased after cooking compared with washing.The key control points of microorganisms during the processing of frozen cooked crayfish were determined as sand spitting and cooking,which will provide a theoretical basis for improving the quality and safety of and preserving crayfish products.
作者
张锦雯
姜启兴
许艳顺
杨方
夏文水
ZHANG Jinwen;JIANG Qixing;XU Yanshun;YANG Fang;XIA Wenshui(Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province,School of Food Science and Technology,Jiangnan University,Wuxi 214122,China)
出处
《食品科学》
EI
CAS
CSCD
北大核心
2023年第6期151-157,共7页
Food Science
基金
“十三五”国家重点研发计划重点专项(2019YFC1606002)。
关键词
小龙虾
冷冻熟制
微生物消长
高通量测序
关键控制点
crayfish(Procambarus clarkii)
frozen cooked food
microbial growth and decline
high-throughput sequencing
critical control point
