鳌高压处理对法兰克福香肠中主要微生物的影响及其变化规律.pdf

G
肉类研究
201,V.25,No.061
CHINA MEAT RESEARCH CENTER
MEAT RESEARCH
基础研究
超高压处理对法兰克福香所中主要微生物的
影响及其变化规律
高杨,周国兴,王洋,郑海涛,李平兰*
中国农业大学食品科学与营养工程学院,北京10003
摘要:为探讨超高压处理对真空包装法兰克福香肠微生物货架期的影响,在(20±5)℃对真空包装法兰克福香肠
进行200MPa5min与10mnin)、400MPa(Smin与10min)和600MPa(Smin与10min)的超高压处理。样品处理后于4℃保
藏60d,每隔10d取样分析,直至样品微生物数量达到峰值并趋于稳定为止。与空白对照组(不进行二次火菌的法
兰克福香肠)相比,超高压处理能显著降低法兰克福香肠初始微生物数暈,并对保过程中的腐败微生物:嗜冷
菌、乳酸菌和大肠菌群的生长有显著抑制作用,抑制程度与压力(200~600MPa)和处理时间(5~10min)具有正相关
性。效果最佳的600MPa处理10min能够将法兰克福香肠4℃贮藏货架期从9d延长至60d以上
关键词:超高压;真空包装;法兰克福香肠;腐败微生物;货架期
Effect of Ultra-high Pressure on Microbial Population and Shelf Life of Vacuum-packaged
Frankfurters during 4 C Storage
GAO Yang, ZHOU Guo-xing, WANG Yang, ZHENG Hai-tao, LI Ping-lan*
(College of Food Science and Nutritional Engineering, China A cultural University, Beijing 100083, China)
Abstract: vacuum-packaged frankfurters were subjected to ultra-high pressure treatments at(20 5)C and different pressure
levels: 200, 400 Mpa and 600 Mpa for 5 or 10 min before storage at 4 C for 60 days with the aim of investigating the effect of
ultra-high pressure on the microbial population and shelf life of vacuum-packaed frank ur er. Compared with control samples
without receiving any sterilization eamen ulra-hi h pre sure reatment could dramatically reduce initial microbial count in
frankfurters, and inhibit the growth of dominant spoilage bacteria including total bacteria, lactic acid bacteria, psychrophiles,
enterobacteriaceae and bacillaceae, which was positively related to pressure and length of treatment time. Ultra-high pressure
treatment at 600 Mpa for 10 min could prolong the shelf-life of vacuum-packaged frankfurters from 9 to over 60 days
during 4 C storage
Key words: ultra-high pressure treatment; vacuum-packaged frankfurters; spoilage microorganism; shelf-life
中图分类号:Q939.99
文献标识码:A
文章编号:1001-8123(2011)06-000-04
法兰克福香肠是一类低温肉制品,风味独特、营
超高压杀菌是一种新型非热杀菌技术,应用于肉制
养富,深受消费者喜爱。由于加工过程热处理水平品(切片火腿、法兰克福香肠、牛脊背肉等),生产可
低,且在包装过程易造成二次污染,法兰克福香肠的以抑制微生物的生长,显著延长货架期并不破坏其营养
货架期很短,即使在添加防腐剂、真空包装且冷链保及感官品质。但是超高压处理的产品中仍然存在未致
藏的条件下,货架期也只有20d左右2?,真空包装冷藏死的微生物,它们在保藏过程中会复活、生长从而造
法兰克福香肠的主要腐败菌是乳酸菌、嗜冷菌、大肠成腐败l。为有效控制超高压处理产品的安全性,预测
菌群和芽孢杆菌]。
其货架期,引入微生物预测模型则是一种较好的方法。
收稿日期:2011-06-06
基金项目:农业部公益性行业(农业)科研专项(200903012):国家大学生创新性实验计划项日(2010101001926);
国家“863”讨划项目(2011A100805)
作者简介:高杨(1990-),男,本科生,研究方向为食品微生物。E-mail:gaoyangcau9@163.com
通信作者:李平兰(1964),女,教授,博士,研究方向为食品微生物。E-mail:lopingian420@126.com